Fish potato pie

 

Goat cheese pies
  • 500 GRAM WHITE FISH FILLET, in cubes
  • 200 GRAM MUSHROOMS, sliced
  • 3 1/2 CUPS OF MILK
  • 8 POTATOES, peeled, cut and cooked
  • 1 ONION, chopped
  • 1 TBSP TAPENADE
  • 2 TBSP FLOUR
  • 2 TBSP BUTTER
  • 1/2 TSP NUTMEG
    •
  • 200 GRAM PUFF PASTRY
  • 200 GRAM SOFT GOAT CHEESE
  • 1 EGG YOLK, whisked
  • 3 TBSP HONEY
  • HANDFUL ROSEMARY LEAVES
    •

Cook the fish, the onion and the mushrooms 5 minutes in 1/2 cup of milk and put them on the bottom of an oven dish. Melt the butter, stir in the flour and heat for 2 minutes. Add 2 cups of milk and bring to the boil, stir well and simmer for 2 minutes. Add the tapenade and pour the sauce over the fish. Mash the potatoes with 1 cup of hot milk. Add pepper and salt to taste. Sprinkle with nutmeg. Spoon the mashed potatoes on top of the fish and sauce and bake in the oven at 200 degrees Celsius for 20 minutes.

Roll out the dough and cut out 6 circles, big enough to line 6 greased muffin forms. Put the dough in the muffin forms. Brush with the egg yolk. Make 6 bolls of the goat cheese, flatten them and put them in the muffin forms. Put half a tablespoon of honey on top and a little rosemary. Bake 20 minutes at 200 degrees Celsius.



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