Poached salmon and cod in a white sauce with basil infused mash potato and sprouting broccoli.
Pre heat the oven to 180'
Melt half the butter. Cut the pastry sheets into squares and place into rings or a muffin case. Brush with the melted butter. Overlap 2 or 3 of the sheets alternately and push down into the bottom of the ring. Bake in the oven for 10 minutes or until golden. Remove and allow to cool.
Peel and finely dice the shallots. Pick the leaves from the parsley and finely chop, but keep the stalks. Add the stalks, bay leaf and shallots to a pan and add the milk, bring to a simmer, add the fish and cook for 10 minutes. Remove from the heat, sieve the milk into a bowl and reserve for later. Make a roux by melting the butter in a saucepan, then add the flour and mix together. Cook gently for a minute or 2 and then add the reserved milk a little at a time while stirring, keep adding the milk until you have a thick sauce. Add the chopped parsley, flake the fish into pieces and add to the mix, keep warm till needed.
Peel and dice the potato, cook in boiling water until tender, drain and allow to dry. Warm the milk and butter up. Pick the leaves from the basil and finely slice. Mash the potato with the milk and butter, add the basil and season with salt and pepper.
Bring a large pan of sated water to the boil, cook the broccoli in water for 3 minutes, drain and season.
Finish the dish by plating the pastry and filling with the pie mix, spoon a large quenelle of mash onto the plate and put the broccoli along side.
«Try flavouring the pastry by brushing it with melted butter and sprinkling spices or chopped herbs over before baking.»