for 4 person

Leek filling

1 tbsp	butter
1	onion, chopped
600 g	leek, cut into rings
1	organic orange or organic lemon, use grated zest and juice
½ tsp	salt
a little	pepper
2 tbsp	crème fraîche

Pastry & fish

2	puff pastry dough, rolled into a circle
2 tbsp	breadcrumbs
500 g	plaice fillet (MSC)
½ tsp	salt
a little	pepper
1	egg, beaten

How it's done

Leek filling

Sauté the onion in the butter. Add the leek and cook briefly. Add the orange zest and juice to the leek, season. Cover the leek and simmer for approx. 5 mins., allow to cool a little, stir in the crème fraîche.

Pastry & fish

Place one sheet of pastry in a round tin (approx. 30 cm in diameter) lined with baking paper. Firmly prick the pastry base, sprinkle with the breadcrumbs, cover with the leek filling, smooth down. Season the fish fillets and place on top of the leek mixture. Fold the protruding pastry edges over the filling, brush with egg. Firmly prick the second sheet of pastry, place on top of the filling, trim the edges and press down well. Brush the pie with egg.

To bake

Bake for approx. 25 mins. in the lower half of an oven preheated to 220°C. Allow to cool a little on a cooling rack, serve warm.

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