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PineappleBrownBetty
Fishpie with fennel and leek
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Ingredients
Directions
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Grease the oven dish and coat the bottom with parchment paper.
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For the dough, mix the flour with half of the butter and 1 teaspoon of salt.
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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.
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Pack in cling film and leave at least 30 minutes in the refrigerator.
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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.
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Preheat the oven to 200ºC.
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Heat the milk to the boil and let the fish cook for 6-8 minutes. Remove the fish from the milk.
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Heat the butter, add the flour and cook for 2-3 minutes. Add the milk in portions and stir in a stirring sauce.
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Stir in the mustard and cheese and season with salt and pepper. Spoon the vegetable mixture and the fish gently through the sauce.
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Roll 3/4 of the dough out on a floured surface to a piece that is slightly larger than the baking dish.
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Line the dish with the dough, divide the fish rag over it and put the dough back slightly over the filling.
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Roll out the rest of the dough into a lid. Cut out figurines and place the lid on the fish filling.
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Press the dough or stick it with egg. Stick the protruding figures with egg onto the dough.
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Brush the top of the pie with egg and bake in the middle of the oven for about 30 minutes.
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Nutrition
865Calories
Sodium0% DV0g
Fat78% DV51g
Protein76% DV38g
Carbs20% DV60g
Fiber0% DV0g
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