Creamy fish pie with leek

Name: creamy fish pie with leek
Cook time: 20 min
Total time: 60 min
Yield: 4
Ingredients: 4 great floury potatoes peeled; 1 package coalfish (400 g, freezer), thawed; 2 x 300 g leeks in rings; 3 Eggs; 2 el mustard; tray flat leaf parsley (a 20 g), finely chopped; 1 cup whipped cream 125 ml; 1 package fresh puff pastry 275 g

A tasty recipe. The main course contains the following ingredients: fish, crumbly potatoes (peeled), coalfish ((400 g, frozen), thawed), leeks (in rings), eggs, coarse mustard, flat parsley ((a 20 g), finely chopped), whipped cream (125 ml) and fresh puff pastry (275 g).

Ingredients

Kitchen Stuff

quiche mold (Ø 28 cm), greased

Directions

Preheat the oven to 180 ° C. Cut the potatoes into cubes and boil for 5 minutes in water with salt. Cut the fish into cubes and sprinkle generously with salt and pepper. Divide half of the leeks over the quiche form, cover with a layer of potatoes, the fish and the rest of the leeks.
Separate 1 egg and keep the egg yolk separate. Beat the egg white with the other eggs. Add the mustard, parsley, whipped cream and pepper and salt to taste. Pour the egg mixture over the leek.
Cover the dish well with the puff pastry. Cut off excess dough along the shape. Make a hole of approx. 1 1/2 cm in the middle. Fold a strip of aluminum foil in half and roll a tube that is approx. 5 cm high. Insert this into the hole. This allows the steam to escape. Brush with the egg yolk. Fry for about 40 minutes until golden brown and done. Delicious with salad of cherry tomatoes and cut in bunches.