You will need 4 x 350ml-400ml ovenproof bowls or small pie dishes, and a roasting dish that will hold the bowls comfortably. Preheat the oven to 210C/190C fan/410F/gas 6½.
Cut the fish fillets into 1cm dice and have the prawns ready. Slice the bacon. Trim and thickly slice the leeks or spring onions. Peel and thickly slice the carrots diagonally. Trim the broccoli and thickly slice the florets and tender stems. Trim and halve the sugar snaps.
Melt the butter in a large pan over a medium heat, add the bacon and fry for 7-9 minutes, stirring occasionally and separating the pieces, until lightly coloured. Add the vegetables and continue frying for 2-3 minutes more, then remove the pan from the heat.
Add the chicken stock, fish, prawns, parsley and a little seasoning to the saucepan. Divide the mixture among the bowls or pie dishes.
Unfold the pastry and roll it a little thinner than it is on a lightly floured worktop. Cut out 4 circles 1cm bigger than the top of the bowls. Combine the egg yolk with the milk and brush a little on to the rim of the pastry circles.
Place a circle egg-side down over each bowl, pressing the edges to the sides to make a seal. Cut two small slits in the pastry lids just inside the rim. Brush the tops with more egg mixture. Place the bowls in the roasting dish and bake for 20 minutes.
Serve the crème fraîche separately, leaving each diner to cut into the pastry and dollop a spoonful into the chowder.
|Sea Salt And Black Pepper|
|Coarsely Chopped Flat-leaf Parsley||4 tbsp|
|Good Chicken Stock||500ml|
|Sugar Snap Peas||100g|
|Purple Sprouting Broccoli||100g|
|Skinless Undyed Smoked Haddock Fillet, Or Use Salmon Or A White Fish Fillet Of Your Choice||200g|
|Baby Leeks Or Spring Onions||100g|
|Raw Shelled Prawns||150g|
|Rashers Rindless Smoked Back Bacon||6|
|Creme Fraiche, To Serve|
|Packet Ready-rolled Puff Pastry||1 x 375g|
The fish cake is a very versatile food, much like a croquette, the fish cake is a potato patty mixed with one or various fish and bread crumbed, battered and fried. The original fish cakes were made u... keep reading
The most favored of all the Beaujolais Cru, Fleurie enjoys a very floral bouquet with a refined, smooth taste. An elegant, beautifully made more-ish red with wild strawberry fruit and a fleshy texture.Buy this wine if you like: Light-bodied red with ripe fruit, perfect slightly chilled on a warm summer afternoon.