Fish pie with a crunchy crust on a bed of spinach. Winter comfort food in its best!

40 minutes
0 – 5 euro pp

Ingredients for 2 pers.:

  • 200 g fresh salmon
  • 200 g large prawns
  • 300 g spinach
  • 1 onion
  • 1 lemon
  • 1 egg yolk
  • fresh parsley
  • 1/2 red pepper
  • pepper
  • 4 slices puff pastry
  • 100 ml fish stock
  • 2 tablespoons flour

How to prepare it:

Preheat the oven to 200 degrees. Peel and chop the onion. Finely chop the herbs. Cut the salmon into bite sized pieces. Cut the red pepper about half and remove the seeds. Finely chop the pepper. Squeeze the lemon.

Place a large pan with a thick bottom on the heat. Heat some butter in here and add the onions and the chopped red pepper as soon as the butter is hot. Sauté for 2 minutes, then add the flour. Stir well so that everything clumps together. Now add a dash of the fish stock and continue to stir, everything will clump together again. Keep repeating this process until you get a soft ragout without lumps. Stir in the lemon juice and parsley.

Now add the salmon and prawns and simmer gently for 10 minutes.

Put a small frying pan on the heat and let the spinach dwindle.

Place the spinach on the bottom of a baking dish. Divide the fish ragout over it. Now brush your kitchen sink with flour. Remove the plastics from the puff pastry and roll the puff pastry into a large ball. Roll it out with a rolling pin in such a way that it is long and wide enough to cover the fish ragout.

Brush the whole with egg yolk. Place the dish in the oven for 15 minutes.