This creamy, smoky fish pie is a real winter warmer.
- Flour - 200 g (0.4 lbs)
- Salt - to taste
- Black Pepper - to taste
- Sparrow Grass - 1 bunch
- Butter - 100 g (0.2 lbs)
- Cream - ½ cup
- Egg Yolk - 1
- Smoked Cod Fillet - 400 g (0.9 lbs)
- Milk - 300 ml (10.1 oz)
- Camembert Cheese - 200 g (0.4 lbs)
- Chopped Fresh Leek - 3 tbsp
- Bacon - 5 thin slices
Chop the bacon and sauté in a pan. Clean and chop the sparrows and add them to the bacon. Season with salt and pepper and cook for a few minutes. Gradually stir in the cream.
Pour the flour and 1-2 pinch salt into a bowl and rub in the butter until the mixture resembles coarse breadcrumbs. Stir in the egg yolk, water, and form a ball from the mixture. Knead until smooth.
Simmer the fish in milk for 10 minutes until cooked well. Peel the fish and chop into cubes.
Roll out the dough and place into a buttered skillet. Bake it in a preheated oven, 200 °C/400 °F, for 10-12 minutes.
Place sliced camembert and the fish fillets on the pie and pour them with the sparrow sauce.
Bake for about 20-30 minutes, or until the pie is golden brown.
Also known as: Smoked Cod Pie With Sparrow Grass And Camembert