Published by

Marcus

from More Fish, More Veg: Simple, Sustainable Recipes and Know-how for Everyday Delicious Meals (page 184) by Tom Walton

EVOO, red onion, cavolo nero, salt
Baby capers, cornichons, parsley, dill, lemon zest, double cream, white fish fillets (I used flathead) and frozen peas
Harris ocean trout

OK not a “pot pie,” but I used the same filling and short crust pastry for the base, puff pastry for the top and inserted in the pie maker, which cooked the pie in 14mins rather than 25.

It was good, but not as good as the “Smoked Ocean Trout & Wasabi Pies,” so in the second version I added wasabi which was an improvement. Creme fraiche would have been better than the double cream, but was not in stock.