Fish pot pie, gluten free

Ingredients

• 500 g Cod fillets
• 100 ml White wine
• 500 ml Milk
• 1 pcs Puff pastry, frozen, gluten free
• 60 g Broccoli florets, chopped
• 2 pcs Egg, whisked
• 1 pcs Egg, whisked
• 4 tbsp Gluten free flour mix
• 3 tbsp Butter, unsalted
• 1 tbsp Parsley, fresh, chopped

Method

1. Place the cod and milk in a frying pan and bring to a boil.
2. Reduce heat and simmer for 5 minutes.
3. Drain, reserving the milk.
4. Discard the skin from the cod, break flesh into flakes then place in a bowl.
5. Add parsley, hard-boiled eggs, and broccoli.
6. Melt the butter in a clean saucepan over medium heat.
7. Add the flour and cook for 1 minute.
8. Add the wine and the reserved milk, season with salt and pepper then cook for 1-2 minutes until thickened.
9. Preheat oven to 180°C.
10. Fill a large baking dish with the fish mix and top with pastry sheet.
11. Brush with whisked egg.
12. Bake for 20 minutes until golden; place aside to rest for 10 minutes before serving.