Fish pie noted

For the first time tonight, I tried making a fish pie (using a white sauce base), combining details from a couple of recipes.  It was pretty successful, so, for my own reference:

Ingredients:  about 300 g each chunky white fish and salmon.   Around a dozen shelled prawns and about the same number of scallops (more if you can afford them - but ones from Hervey Bay are selling for nearly $50 a kg!)

Put the seafood in a bowl and add juice of a lemon, and half of the rind finely grated.  Add about a teaspoon of salt, some pepper, and put in the fridge for half an hour while you do the sauce.  Turn over on to 200 degrees.

Put on 2 or 3 eggs to hard boil.  ( I used three - I think 2 might be enough next time.)

Finely slice one leek.  Melt 60 g butter and fry the leek gently til soft (about 8 minutes.)  Add 35 g flour and stir for a few minutes, making a roux.  Take off heat and slowly add 375 ml (1 1/2) cups of milk, or add some cream in lieu of a portion of the milk.  Put back on heat to thicken it.  Add 2 or 3 tablespoons of grated parmesan, or tasty cheese, if you like.  Thrown in some herbs; parsley or tarragon are probably most appropriate.  Add some salt if needed, but it's a bit of guesswork, given that the fish has been salted too.  If sauce seems a bit too thick, add a bit of white wine..

Thrown in the seafood and lemon juice from the fridge, a cup of defrosted peas, the boiled eggs roughly chopped, and stir it up.  Add more rind from the lemon and a bit more pepper.

Put in pie dish and cover with a sheet of puff pastry.  Brush with beaten egg and put in the oven for 20 - 25 minutes.

It makes for a very rich sauce which probably entirely detracts from the health benefits of the fish, but it's not the sort of dish you're going to eat every week.