If you’re observing a meat-free day, be it Easter, meat-free Monday or for any other reason, then you’ll love our Creamy Fish Pie for One. And if you’re cooking for more than one, just multiply the ingredients.
Time: 60 minutes
- olive oil
- 1 small red onion, finely sliced
- 1/2 cup fish stock
- 1 cup pouring cream
- 1 skinless and boneless fish fillet
- 1 sheet puff pastry
- 1 lightly beaten egg
- salt and pepper, to taste
Preheat oven to 200°C. Heat the oil in a frying pan and caramelise the onion. This will take about 15 minutes. Add the fish stock and bring to the boil, then simmer for five minutes, until liquid has evaporated. Stir in the cream and bring to the boil, reduce heat and simmer for 15 minutes. Season with salt and pepper to taste. Pour half the sauce in a small oven-proof dish, add the fish pieces and pour over the remaining sauce. Place the pastry sheet on top of the dish and cut to size. Press the pastry onto the lip of the dish and brush the top of pastry with beaten egg. Prick the top of the pastry with a fork to allow the steam to escape. Bake for 30 minutes.