Fishpie with fennel and leek

Name: fishpie with fennel and leek
Total time: 45 min
Yield: 6
Ingredients: 350 gram flour for the dough; 2 tablespoon flour for the dough; 175 gram butter for the dough; 2 egg yolk for the dough; 2 tablespoon olive oil for the filling; 1 Red onion for the filling; 1 fennel bulb for the filling; 1 leeks for the filling; 200 gram frozen pea for the filling; 500 milliliters milk for the filling; 300 gram salmon fillet for the filling; 300 gram cod fillet for the filling; 60 gram butter for the filling; 60 gram flour for the filling; 1 tablespoon mustard for the filling; 50 gram cheddar cheese for the filling; 50 gram mature cheese for the filling

Ingredients

Directions

Grease the oven dish and coat the bottom with parchment paper.
For the dough, mix the flour with half of the butter and 1 teaspoon of salt.
Add the rest of the butter and 100 ml of cold water and mix into a rough dough. Knead this dough on a floured surface for 30 seconds.
Pack in cling film and leave at least 30 minutes in the refrigerator.
In the meantime, heat the oil and stir-fry the onion, fennel and leek for 3-4 minutes. Put the peas through and fry for about 2 minutes.
Preheat the oven to 200ºC.
Heat the milk to the boil and let the fish cook for 6-8 minutes. Remove the fish from the milk.
Heat the butter, add the flour and cook for 2-3 minutes. Add the milk in portions and stir in a stirring sauce.
Stir in the mustard and cheese and season with salt and pepper. Spoon the vegetable mixture and the fish gently through the sauce.
Roll 3/4 of the dough out on a floured surface to a piece that is slightly larger than the baking dish.
Line the dish with the dough, divide the fish rag over it and put the dough back slightly over the filling.
Roll out the rest of the dough into a lid. Cut out figurines and place the lid on the fish filling.
Press the dough or stick it with egg. Stick the protruding figures with egg onto the dough.
Brush the top of the pie with egg and bake in the middle of the oven for about 30 minutes.