Ingredients

• 1 shallot
• peeled and chopped
• olive oil
• 110ml/4fl oz fish stock
• 110ml/4fl oz double cream
• salt and freshly ground black pepper
• 300g/10½oz ready-to-roll puff pastry
• 700g/1½lb fish
• cut into chunks (salmon
• cod
• haddock or mixture)
• 110g/4oz mushrooms
• sliced
• 3 tbsp chives
• chopped
• 4 slices Emmenthal cheese
• 2 tbsp grain mustard
• 1 egg
• beaten

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Sauté the shallot in a little olive oil. After a few minutes add the fish stock and cream and bring to the boil. Season and leave to one side.
• Roll out the pastry to twice the size of the ovenproof dish.
• Place the fish
• mushrooms and chives in the dish. Season and cover with the sauce.
• Spread half of the pastry with the mustard and cheese. Fold the other half over the top
• sandwiching the mustard and cheese in the middle.
• Top the pie with the pastry
• crimp the edges and then egg wash.
• Bake for 25-30 minutes.