Fish Veloute Pie
31
2 Portions
| 1 | Fish Stock | 300 ml |
| 2 | flour | 50 g |
| 3 | Butter | 50 g |
| 4 | Onion | 75 g |
| 5 | oil | 10 ml |
| 6 | Bacon | 30 g |
| 7 | Garlic crushed | 1 clove |
| 8 | White fish – cube 2cm pieces | 150 g |
| 9 | Prawn meat green – cut in ½ | 50 g |
| 10 | Cream | 75 ml |
| 11 | Parsley continental | 1 tsp |
| 12 | Dill | 1 sprig |
| 13 | Puff pastry | 1/4 sheet |
| 14 | egg | 1/2 |
| 15 | Lemon | 1/4 |
Heat fish stock to a simmer
Melt butter and remove from heat, add flour and return. Cook until the mixture starts to turn white.
Gradually add the hot fish stock to a smooth soup like consistency.
Cover with a cartouche and sit aside.
In a saucepan, gently heat oil. Add onion and bacon and sweat. Add garlic and cook a couple of minutes.
Add to fish veloute and bring to the simmer.
Add fish and prawn pieces and cream.
Bring to simmer and season.
Prepare puff pastry by preheating the oven and cutting into round shapes to fit ramekin.
Brush with egg wash and bake until golden.
Place filling into Ramekins and fit lid on top. Garnish with some fresh herb and lemon wedge