Fish ragout with puff pastry

Name: fish ragout with puff pastry
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: 150 g winter carrot; 250 g leeks; 40 g unsalted butter or margarine; 1 dried laurel leaves; 1 el curry powder; 25 g wheat flour; 300 ml semi skimmed milk; 375 g fresh cod fillet; 225 g frozen garden peas; 6 slice frozen puff pastry thawed; 50 g grated cheese spicy 45

Puff pastry with fish ragout from the oven

Ingredients

Kitchen Stuff

1 roasting pan or baking dish (20 x 30 cm)

Directions

Preheat the oven to 225 ° C.
Cut the winter carrot into slices. Wash the leeks and cut into thin rings.
Heat the butter in a large pan and fry the carrots, leek, bay leaf and curry powder for 5 minutes.
Add the flour and cook, stirring for 4 minutes, until this light starts to color (roux). Pour the milk with stirring and bring to the boil.
Stir to a smooth sauce and cook for 15 minutes on low heat.
In the meantime cut the fish into 2 x 2 cm pieces. Add the fish and garden peas to the vegetable mixture for the last 5 minutes.
Season with pepper and salt.
Grease the oven dish. Remove the bay leaf and spread the fish ragout over the baking dish.
Cover the ragout with the puff pastry and sprinkle with the cheese. Prick a few holes in the dough with a fork.
Place the dish in the oven and bake for about 25 minutes until golden brown and done.