Smoked Haddock, Leek and Fennel Pie. Simple and Yum.

After a day of panic-writing an essay (drinking endless cups of tea, looking on architectural salvage sites websites, doing some knitting, cleaning out the fridge, and occasionally re-reading the so-called 'essay') I felt like some comfort food with minimum effort.  Fish pie is surely the ultimate comfort food and this is a super simple and seriously tasty version.  

Frozen smoked haddock is such a dream ingredient as you can cook it from frozen (perfect for any last minute dinner dilemmas) and the crunch of phyllo pastry works so well with a creamy fishy filing.  We heated up the leftovers (in the oven) the following night and it was just as tasty as the day before.  Perfect served with frozen peas and mash.

Ingredients (serves 4)

385 g frozen haddock steaks (about 5, do not thaw)
150 ml single or whipping cream
150 ml full fat milk
2 bay leaves
200 g trimmed leeks, sliced
a knob of butter for frying the leeks
a couple of tbsps butter, melted for brushing the pastry
a large handful of fennel (or dill), roughly chopped
3 hard boiled free range eggs, roughly chopped
zest of 1 lemon
salt and black pepper
a few sheets of phyllo pastry


For the Roux

1 dsp butter
1 dsp flour

Method

1. Heat the oven to 180 C and get out an ovenproof dish for 4.
2. Place the haddock in a deep frying pan and cover with the milk and cream, add the bay.  Bring to a simmer, pop on a lid and allow to poach for about 8 minutes, or until the fish flakes.  Remove from the heat, pour the cream mixture into a jug removing the bay leaves, and flake the fish into the serving dish.

3. Heat the butter for frying in the frying pan and add the leeks, cook over a moderate heat for about 5 minutes, or until the leeks are softening and starting to fall apart.  Add the leeks to the fish along with the fennel/dill.

4. Add the lemon zest, eggs and salt and pepper to the fish mixture and stir to combine.

5. Heat the butter for the roux in a small saucepan, when melted add the flour and stir with a wooden spoon over the heat for a minute.  Gradually stir in the milk/cream mixture until you have a non-lumpy sauce, allow to boil for a moment or to until it thickens slightly (don't allow the bottom to burn - keep stirring) then pour over the fish mixture.

6. Brush each sheet of phyllo pastry with some melted butter and place in crinkles over the fish mixture...

Brush the top with more melted butter and pop in the oven for 20 minutes or until the top is browned and the pie bubbling.

Serve with mash and peas, so very yummy.