Seafood Pie

Method

Melt butter in a large saucepan and soften the onion, celery and leek for 5 minutes. Sprinkle over flour and cook for 2 minutes, stirring constantly, then gradually whisk in stock and wine to create a smooth sauce. Add bay leaf and thyme, then poach the haddock and salmon in this mixture for 8 minutes until just cooked. Remove fish, flake into chunks, and return to sauce along with prawns and mussels, simmering for 3 minutes until mussels open. Stir in cream, season carefully with salt and pepper, and transfer to a pie dish to cool slightly. Roll out puff pastry, drape over filling, trim edges and brush with beaten egg yolk. Bake at 200C for 25-30 minutes until golden brown and puffed.