Fish Pie

INGREDIENTS

• 4 (6 oz.) fish portions (salmon, trout, other)
• 2 sheets puff pastry (or 2 pie crusts)
• 1 beaten egg white

Fish topper mix–

• 3 tablespoons parsley (chopped)
• 3 tablespoons chives (chopped)
• 2 tablespoons dijon mustard
• 2 tablespoons mayonnaise
• 1 tablespoon honey
• 1 tablespoon lemon juice
• Other herbs and spices to taste (try dill, tarragon, lemon pepper, curry, etc.)

Veggie mix —

• 1 cup diced carrots
• 1 cup green beans or asparagus
• 1/2 cup mushrooms, washed and sliced
• 1/4 cup of diced onions
• 2 cloves garlic
• 1 tsp ginger
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 egg
• 3 tablespoons of heavy cream
• 1/4 cup Colby cheese
• To taste salt and pepper

INSTRUCTIONS

• Thaw pastry (assuming it came from the freezer section of a grocery store).
• In small bowl, make the fish topper by mixing together ingredients
• Place fish on baking pan and coat with fish topper.
• Bake at 400 F for 15 min or until it flakes (time depends on the thickness of the cut).
• Sauté veggies in olive oil, starting with the carrots and ending with the mushrooms, onions and garlic.
• Flake cooked fish into the veggie mixture.
• Mix lemon, egg, cream, cheese, salt and pepper into veggie mixture.
• Roll 1 sheet of pastry out on cookie sheet.
• Spoon fish and veggie mix onto pastry.
• Top with second pastry and seal edges with water. (Cut into fish shape if desired.)
• Brush with beaten egg white. (Sprinkle with sesame seeds if desired.
• Bake at 400 F for 20 minutes or until pastry has browned.