Fish Pie again

I posted about Fish Pie a while ago, but I was being lazy and didn't post pictures or a proper recipe. Last week I made it again, slightly differently, and I managed to take pictures AND pay attention. It's a lovely recipe, because the quantities are entirely dependent on what is hanging around in my fridge.
I thought it would be a nice addition to the Savoury Pies event hosted by Ivy.
Individual Fish Pies
2 fillets of King George Whiting (or any firm white fish), chopped
1 Cup Frozen peas, defrosted
1 Cup broccoli shoots, finely chopped
1/2 Cup spinach, chopped
1 tsp dried dill
juice of half a lemon
2 Tbs softened butter
2 Tbs plain flour
1 1/2 Cups milk
1 sheet frozen pastry
Leave the pastry out to soften. Divide the fish, vegetables, dill and lemon juice between four individual ramekins. Doesn't it look healthy already?
Season with pepper. Melt the butter in a small saucepan. When its bubbling, add the flour and stir until it starts to brown. Then gradually add the milk and whisk over a low heat until you have a thickened white sauce (slightly more thickened than just-coats-the-edge-of-a-spoon). Pour the sauce over the fish and vegetables. Top each pie with pastry, trimming the edges and poking with a knife to make some air holes.
Bake at 180 degrees Celsius, or until the pastry is browned and puffed.

Try to take a picture before your husband eats the lot!

Fish Pie

It turns out that my friend's photo server is moving house. So this blog will be without illustrations for a while. Maybe this is a good excuse for some of those really un-photogenic recipes...
I thought Fish Pie was brilliant comfort food, and so does Jamie Oliver, but going from the weird looks I got at work, maybe not everyone agrees. I'm going to post my simple recipe, but feel free to go all Jamie if you'd like something fancier. I'd happily eat this every week.
Fish Pie
Poach, steam or microwave some firm, white fish - I used left-over barbecued snapper, but anything will do. Then make a white sauce (with skim milk, if you're being good). Finely chop some colourful veggies (carrot, red capsicum and peas, are a good combination). Flake the fish with a fork, and stir all the fish and veggies into the white sauce. Divide the sauce between oven proof ramekins, and top with puff pastry. Cook in a 180 degree oven for 20-30 minutes, or until the pastry is properly puffed.
Serve with green beans.