Sea Fish Pie
|Short crust pastry||12 Ounce|
|Cooked fish/Canned salmon / tuna||8 Ounce|
|Onion||1⁄2 Small, finely chopped|
|Chopped parsley||1 Teaspoon|
|Lemon juice||1 Teaspoon|
|Anchovy essence||1⁄2 Teaspoon|
|Radish roses||4 (For Garnish)|
|Cucumber slices||4 (For Garnish)|
|Tomato slices||4 (For Garnish)|
Line an 8-inch pie plate with half the short crust pastry.
Flake the fish finely.
Melt the butter in a pan, add the cornflour and cook for a few minutes.
Remove from the heat, add the milk stirring all the time.
Return to the heat, stir until boiling and boil for 1 minute.
Remove from the heat and stir in the lightly beaten egg.
Add salt and pepper, onion, parsley, lemon juice, anchovy essence, and the fish.
Turn the mixture into the prepared pie plate and cover with the rest of the pastry.
Brush with a little beaten egg or milk.
Bake for about 1 hour in centre of a moderately hot oven (400°F - Gas Mark 5).
Cool, and serve garnished with radish roses, and cucumber and tomato slices.