White Fish Pot Pie

01Method

1. 1

   Heat the oven to 425°F (220°C).

2. 2

   Divide the puff pastry into 6 rectangular pieces and arrange on a lined baking sheet.

3. 3

   Bake until risen and golden, 15 to 20 minutes. Remove from the oven but keep it on.

4. 4

   While the pastry bakes, cut the mahi mahi into 1-inch chunks and season with salt and pepper.

5. 5

   Warm olive oil in a large pot or Dutch oven over medium heat. Add the potato, celery, and carrot; cook, stirring occasionally, until just tender, about 8 minutes. Stir in the leeks and allow them to soften for about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the butter and let it melt.

6. 6

   Once the butter is melted, stir in the flour and whisk constantly for 1 minute. Gradually pour in the milk and water, whisking to combine, then season with salt and pepper. Bring the mixture to a boil.

7. 7

   Lower the heat to a simmer and cook until the sauce thickens slightly, 3 to 4 minutes. Whisk in the sour cream, lemon juice, and Dijon mustard. Add the fish and cook over low heat until it flakes easily with a fork, 7 to 8 minutes. Stir in the parsley and chives, then remove from the heat.

8. 8

   Pour the fish mixture into a 2-quart baking dish. Lay the pastry rectangles over the top and brush each piece with the beaten egg.

9. 9

   Return the dish to the oven and bake until the pastry is puffed and deep golden and the filling is bubbling, about 10 minutes. Allow to rest for 5 minutes before serving.