Salmon & Lemon Pie

Ingredients

• 4 pieces salmon steaks
• 1 big leek
• 3 big garlic cloves
• 1 cup peas (frozen or fresh, if fresh par cook before hand)
• 1 cup broccoli floret
• 1 cup cauliflower floret
• 1 cup mushroom
• 1 lemon, juice and zest of
• 1 1/2 cups milk (semi or full fat)
• 2 tablespoons cornflour
• 2 tablespoons grated parmesan cheese
• sea salt
• cracked pepper
• 1 vegetable stock cube or fish stock cube
• 2 teaspoons dill (fresh or dried)
• olive oil
• 25 g butter
• 1 ready rolled puff pastry (to fit your dish, one roll or pack should be enough, i used half amount with these measurements)

Directions

1. 1

   *sweat leek & lemon rind in little olive oil, add chopped garlic & simmer a little longer. remove from pan & keep separate in bowl.

2. 2

   *brown mushrooms in some olive oil. remove & add to leek mixture.

3. 3

   *lightly fry broccoli & cauliflower after par-boiling. remove & add to leek mixture.

4. 4

   *fry off salmon pieces so cooked all the way through but do not overcook otherwise it will dry out.

5. 5

   *melt butter in saucepan, add milk, heat, add stock cube & dill. once melted add cornflour, salt, pepper (to taste) & parmesan. once thickened & smooth add lemon juice then remove from heat.

6. 6

   *place veggie mix at base of 20cm deep baking dish, then salmon pieces.

7. 7

   *pour over white sauce.

8. 8

   *bash dish onto surface to compact ingredients then cover with enough puff pastry (trim or add to cover evenly), brush with milk.

9. 9

   *heat oven to 375ºF/190ºC then bake pie till pastry is golden brown.