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Ingredients
Method
- 230g ready-made bechamel sauce
- 25g grated cheddar
- Handful of parsley and dill, chopped
- 1 lemon, zest and juice only
- 320g mixed salmon, smoked haddock and cod chunks
- 375g ready-rolled shortcrust pastry
- 1 beaten egg
- Preheat the oven to 200C. Pour the bechamel into a bowl and stir through the herbs, cheese, lemon juice and zest and some seasoning. Fold in the fish mix, then spoon into 2 x 400ml pudding bowls or ramekins. Unroll the pastry and cut 2 x 14cm discs, or the size to fit your ramekins. Brush the inside rim of the ramekins with egg, then top with the pastry discs, pressing to seal.
- Bake for 20-25 mins or until golden brown and piping hot, then serve with peas and broccoli.
25 mins
2 serving
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