HADDOCK MUSTARD PIE

15 min  30 min

For the sauce: olive oil, balsamic vinegar, wine vinegar and wholegrain mustard. You can use diced salmon instead haddock for the mixture.

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Cooking directions

1. To soften the taste, dunk the haddock for 15 minutes into a pan full of milk (reserve ½
cup).
2. Brown the finely chopped shallots with a knob of butter. Add julienne-cut leeks and simmer
without colouring.
3. Add the cup of milk, crème fraîche, 2 eggs yolk, potato flour and mustard.
4. Slice thinly the haddock and add in. Add salt and pepper. Leave it to cool.
5. Prepare the puff pastry and roll out the pastry in 2 parts, one for the base, the other for the
covering.
6. Lay the first pastry on a humidified baking sheet and spread the mixture. Cover with the
second pastry and weld together with the egg yolk. Cut a hole in the centre of the pastry.
Decorate with the remaining pastry.
7. Brush the pastry with the fourth egg yolk mixed with milk.
8. Bake to 180°C-200°C/370°F for 30 minutes. Cover with a foil paper at mid-cooking time.
Prepare the salad: in a salad bowl, add the finely chopped shallots, balsamic vinegar, ¼
tablespoon of wine vinegar, wholegrain mustard and olive oil. Mix and add salt and pepper.
Pour in the salad.