Salmon & Prawn Pie With Summer Vegetable

Roll out puff pastry and cut out ovals, brush with egg wash, score and bake until golden and puffed up. Leave to cool.

In a large pan gently cook the shallot and fennel in butter until soft but not coloured.

Stir in the plain flour and once incorporated add some white wine and fish stock, keep mixing. Gradually pour in milk whilst mixing until you have a smooth sauce.

Season with salt and pepper.

Now add the fish pie mix and gently cook, stirring every so often.

Just before the fish is cooked, stir in the broad bean, peas and chopped dill, parsley and tarragon. Leave to one side.

Cut open the pastry and place the base onto a plate. Spoon in a portion of the fish pie mix on top. Place the lid on and serve with new potatoes, asparagus or any green veg and a little watercress.