Cheat’s prawn and salmon puff pie
- December 2004
- 600g salmon fillet, skinned
- 250g raw shelled tiger prawns
- 260g carton fresh lemon, caper and parsley sauce (such as New Covent Garden Food Co, from major supermarkets)
- Handful frozen peas
- 2-3 large handfuls baby spinach leaves, washed
- 375g pack chilled ready-to-roll puff pastry
- 1 medium egg, beaten
- reheat the oven to 220°C/fan200°C/gas 7. Cut the salmon into bite-size pieces and put into a large saucepan with the prawns. Gently mix in the sauce, and season. Cook over a medium heat until just bubbling, then reduce the heat and simmer for 10 minutes, or until the fish is just cooked through – only stir the sauce once or twice, or the salmon will break up. Add the peas and cook for 3 minutes, then add the spinach and cook briefly until the leaves have just wilted. Check the seasoning.
- While the fish is simmering, bake the pastry. Unroll the pastry and cut in half (wrap 1 half in cling film and freeze). Cut the remaining pastry into 4. Put on a baking sheet and use a sharp knife to score each with a criss-cross pattern. Brush with a little egg and bake for 10 minutes, or until well risen and golden. Divide the fish between 4 warm plates and serve each one topped with a piece of puff pastry.
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