Ingredients
- 2 lbs red fish fillets, cooked and flaked
- 1 onion, chopped
- 1 cup carrots, chopped
- 1 cup peas
- 2 cups fish stock
- 1/2 cup heavy cream
- 2 tbsp flour
- 1 package puff pastry
- Salt and pepper to taste
Instructions
Method: Baking
- Preheat the EGG to 375°F/190°C for indirect baking.
- Sauté onion, carrots, and peas in butter until tender.
- Stir in flour, then add stock and cream, cooking until thickened.
- Fold in cooked fish and season with salt and pepper.
- Pour into a baking dish and cover with puff pastry. Bake for 25-30 minutes until golden brown.
