Lattice-topped fish pie

By Chef: Tom Kerridge
Featured on Homemade
This lattice-topped fish pie by Tom Kerridge is a clever take on a classic. From Sainsbury's magazine
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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

100.0 g soft butter

2.0 leeks, split lengthways, rinsed and thinly sliced

400.0 ml fish, chicken or vegetable stock

200.0 ml milk

40.0 g plain flour, plus extra for dusting

finely grated zest of 1 lemon

freshly grated nutmeg, to taste

2.0 tbsp chopped flat-leaf parsley leaves

1.0 tbsp chopped tarragon

240.0 g skinless boneless salmon fillet, cut into chunks

250.0 g boneless skinless smoked haddock, cut into chunks

225.0 g raw large prawns, defrosted and peeled

250.0 g all-butter puff pastry, defrosted if frozen

1.0 egg yolk, beaten with a splash of milk

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