2 shallots chopped
2 sticks of celery chopped
1 tablespoon rapeseed oil
1 tablespoon butter
60g plain flour
1/2 lemon zest
Salt & Pepper
200g garden peas
300g diced raw potato
500g Smoked Haddock
1 puff pastry sheet
Egg wash (1 egg and a dash of milk)
In a pan, add the chopped shallots & celery to the butter and oil and cook gently until soft but don’t allow to take colour.
In a separate pot to make the sauce, melt the 60g of butter and add the 60g of flour, mix together.
To this add the milk in stages, whisking continuously over a gentle heat to avoid lumps.
Once thick, remove from the heat and add the lemon zest.
Its very important to season the sauce well at this point.
Add the cooked shallots and celery to the sauce and mix.
To the sauce, add the peas, potato and diced raw smoked haddock.
Spoon this mix into your baking dish and place in the fridge until needed.
Unroll the puff pastry sheet on your work surface using a small round cutter, cut out as many round discs as possible.
Take the pie from the fridge and begin to layer the pastry discs on top of the pie, overlapping so it begins to resemble fish scales.
Once covered, egg wash and put back into the fridge for 20 minutes.
At this point preheat your oven to 400F/200C/180C Fan/ Gas 6.
Remove the pie from the fridge an egg wash again, place in the center of the preheated oven and bake for 40-45 minutes or until the top is golden brown and you can see sauce bubbling around the edges.