Inspired by New Zealand’s coastal cuisine, this white fish pie combines fish and shrimp with a creamy leek sauce, topped with puff pastry and baked. It is made for sharing and can be sliced once cooled.
Place the white fish fillets and milk in a small saucepan. Poach for 8 minutes at a gentle simmer without boiling. Drain, reserve the milk, and break the fish into large pieces.
Melt the butter and sauté the leek until soft. Add the flour and cook for 2 minutes. Gradually whisk in the reserved milk to make a smooth, thick sauce. Season with lemon zest, salt, and black pepper.
Fold the poached fish, shrimp, and parsley into the sauce, then transfer the mixture to a baking dish.
Cut the puff pastry to cover the dish and lay it on top. Brush with beaten egg. Bake in an oven preheated to 200°C / 390°F for 30 minutes, until golden and puffed.
Do not let the fish boil while poaching, or it will become tough and fibrous; 8 minutes at a gentle simmer is enough. Let the filling cool slightly before covering it with puff pastry, or the pastry may become soggy underneath. Allergens: contains wheat (gluten), milk and dairy, egg, and shellfish (shrimp).
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