150 g (6 oz) .shortcrust or puff pastry
6 fillets of white fish e.g. cod
salt and pepper
1 tablespoon chopped parsley and a few sprigs to garnish
1 1/4 cup (1/2 pint) 300 ml fish stock, made with the bones, skin and trimmings from the fish
1 tablespoon chopped lemon peel
2/3 cup (150 ml) 1/4 pt double cream (heavy cream)
3 tbls (25 g) 1 oz flour
pinch of nutmeg or mace
2 tbsp (25 g) 1 oz butter
1. Put the fish into a deep pie dish with the parsley. Season and pour over the stock. Dot with a little butter.
2. Cover with the pastry lid. Cut two slits in the lid, decorate and glaze.
3. If you are using shortcrust pastry bake at 200°C (400°F) mark 6 for 15 minutes, then reduce the heat to 180°C (350°F) mark 4 and cook until the pastry is done and the fish cooked through.
4. If using puff pastry, bake at 220°C (425°F) mark 7 until the pastry is risen and golden.
5. When the pie is done, remove it from the oven and allow to cool a little. Melt the butter, stir in the flour and the cream.
6. Carefully lift the lid from the pie, take 2 tablespoons of the fish stock, and add to the sauce.
7. Season with a pinch of nutmeg.
8. Bring the sauce to the boil until it thickens, then pour into the pie dish shaking it a little to distribute evenly.
9. Cut the lid into fancy shapes and arrange them about the edges of the dish.
10. Serve garnished with chopped lemon peel and sprigs of parsley.