Wild Alaska Puff-Topped Fish Pie

Serves 4

• 350g (12oz) wild Alaska salmon fillets
• 350g (12oz) wild Alaska pollock fillets
• 450ml (3/4 pt) milk
• 1 bay leaf
• 100g (4oz) broccoli, broken into small florets
• 40g (1 1/2 oz) butter
• 1 bunch spring onions, sliced
• 40g (1 1/2 oz) plain flour
• 50g (2oz) frozen peas, thawed
• 1 tbsp parsley, chopped
• 1 x 375g (13oz) ready-rolled puff pastry sheet, defrosted if frozen
• Beaten egg or milk, to glaze
• Salt and freshly ground black pepper

Put the fillets of salmon and pollock into a large frying pan with the milk and bay leaf. Bring up to the boil, then reduce the heat and simmer for about five or six minutes, until the fish is cooked. Remove from the heat and cool for ten minutes, then strain off the liquid and set aside
Meanwhile, cook the broccoli in a small amount of lightly salted boiling water for four or five minutes. Drain thoroughly
Melt the butter in a large saucepan and gently fry the spring onions for two minutes, until softened, but not browned. Add the flour to the saucepan. Stir and cook gently over a low heat for one minute, then remove from the heat
Gradually add the reserved liquid from cooking the fish, stirring well to mix it in. Return to the heat and bring to the boil, stirring constantly until the sauce is smooth and thick. Add the broccoli, peas and parsley, mixing together well. Season to taste
Preheat the oven to 220C / 425F / Gas Mark 7. Lightly grease a 1.2 litre (2 pints) pie dish
Unroll the pastry sheet, invert the pie dish on top, then cut around the edge to give you the lid, cutting the pastry about 1cm (1/2 inch) extra all the way round, to allow for an overlap and to counteract any shrinkage
Break up the fish into large chunks and put them into the pie dish. Pour the sauce on top. Lift the pastry lid on top and cut a small hole in the centre to allow steam to escape. Brush the pastry with beaten egg or milk, then bake for 25 - 30 minutes until risen and golden brown