Fish pie

Ingredients

• 4 pcs Free range eggs
• 400 g All purpose flour
• 250 g Salmon steak, cut into 1 cm wide pieces
• 250 g Pollack steak, cut into 1 cm wide pieces
• 250 g Butter, cold and diced into small pieces
• 250 g Baby spinach
• 75 ml Cold water
• 250 ml Cream
• 1 tbsp Dijon mustard
• 1 tsp White pepper, ground
• 3 pinch Salt
• 1 tsp Nutmeg, ground

Method

1. Before starting, ensure that the butter and the water are cold to make good quality pastry.
2. Measure 300g of the flour into a mixing bowl and add 150g of the butter to it. Rub gently using your fingertips until you get a mixture that looks like very fine bread crumbs.
3. Next, create a well at the center then add a pinch of salt and the cold water little by little as you knead the dough, careful not to overwork it, just to combine the ingredients.
4. Now roll the dough into a ball and slightly flatten it then cover with cling wrap. Put the dough in your fridge to rest for 30 minutes. Note: resting the dough for 24 hours before rolling it out makes the dough way easier to handle.
5. Roll out the pastry to 5mm thickness when you are ready to top the fish pie.
6. Preheat oven to 180°C.
7. Place a large saucepan over medium heat and melt the remaining butter. Next, add the flour and combine well until it forms a ball. Whisk in the cream, nutmeg, and mustard to form a smooth sauce.
8. Add the baby spinach and cook until the leaves start to wilt then remove the saucepan from heat.
9. Meanwhile, boil some water in a small saucepan and add the three eggs. Let them cook for around 4 minutes and remove the saucepan from heat. Transfer the eggs to a bowl containing cold water. Remove the shells and cut the eggs into quarters.
10. The next step now is to line the fish pieces at the bottom of your pie dish followed by the eggs, spinach, and the creamy sauce. Sprinkle some salt and pepper to season.
11. Beat the remaining egg for the egg wash and brush this around the edges of your pie dish.
12. Gently place the pastry on the pie, pressing down and trimming the edges if necessary, and use the egg wash to brush the top of the pie for glazing.
13. Bake the pie for around 30 minutes until the pastry turns golden brown.