Salmon, Prawn & Tarragon Pie

Method

1. Preheat frypan over medium high heat. Add 1 tablespoon olive oil and cook the shallots for 3 minutes, remove from pan and 1 tablespoon olive oil and fry fish fillets for 4 minutes each side until just cooked through. Set aside to cool. Once cool, use a fork to flake the salmon. Set aside.
2. Melt butter in a medium saucepan over medium high heat. When the butter is just melted, add the flour and stir well with the wooden spoon until the mixture forms a paste. Cook for 1 minute until starting to bubble at the edges. Slowly add the wine while whisking the mixture until incorporated, add the milk and cream in the same way then bring to a simmer and cook for 6 minutes until the mixture has thickened and coats the back of a wooden spoon.
3. Remove from the heat and add the salmon, prawns, lemon zest, peas, cooked shallot and tarragon. Season with salt and pepper and stir gently to combine. Divide the mixture evenly between four individual serve 2 cup capacity pie dishes and set aside to cool.
4. Pre-heat oven to 200°C Roll out the puff pastry and cut into four rectangles then top each pie dish with the pastry. Alternatively, cut small circular shapes from the pastry using the base of a piping tip and layer the circles over each other to form a fish scale pattern*. Brush with beaten egg and bake for 30 minutes until the top is golden.
5. Note: If you would like to make the fish scale pattern pastry we used in this recipe please note you will need double the quantity of pastry in the ingredient list.