Inspired by New Zealand's coastal cooking, this fish pie layers flaked white fish and shrimp in a creamy leek sauce under a puff pastry lid before baking. Popular for feeding a crowd, it is just as good sliced up cold later.
Poach the white fish fillets in the milk in a small pot at a gentle simmer for 8 minutes, then strain and reserve the milk. Flake the fish into large pieces.
Melt the butter and sweat the leek until soft, then stir in the flour and cook for 2 minutes. Gradually whisk in the reserved milk until you have a smooth, thick sauce, then season with the lemon zest, salt and black pepper.
Fold the poached fish, shrimp and parsley into the sauce and pour into a baking dish.
Cut the puff pastry to cover the dish, lay it over the top and brush with the beaten egg. Bake in an oven preheated to 200°C for 30 minutes until golden and puffed.
Do not let the fish boil hard or it will turn tough and stringy; a gentle simmer for 8 minutes is enough. Let the filling cool slightly before covering with the pastry, or the base will turn soggy. Allergens: contains wheat (gluten), milk and dairy, egg and shellfish (shrimp).
If you cannot find whitebait, mezgit or plaice fillets work just as well; in Turkey, anchovy fillets are the closest substitute in texture.
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