Ingredients

The following ingredients have 4 Servings
  • 30g butter
  • 30g plain flour
  • 500ml milk, lukewarm
  • 1 bay leaf
  • salt and white pepper
  • 1 tbsp grainy mustard
  • zest and juice of 1 lemon
  • 350g smoked fish, flaked
  • 2 boiled eggs, chopped
  • 150g frozen peas, thawed
  • 1 medium zucchini
  • 1 tbsp olive oil

Instruction

  • <p>1. Preheat the oven to 180C (fan-forced). Melt the butter in a large pan over medium heat and add the flour. Using a wooden spoon, beat&nbsp;to a smooth paste (a roux). Take off the heat.</p> <p>2. Start adding the milk to the roux by beating in about 2 tablespoons at a time, until you have incorporated about a quarter of the milk. Switch to a whisk and gradually incorporate the remaining&nbsp;milk.</p> <p>3. Return the pan to&nbsp;medium heat, add the bay leaf&nbsp;and simmer&nbsp;for 10 minutes. Whisk frequently to&nbsp; prevent the sauce from burning on the bottom of the pan. If the sauce becomes too thick (it should have the consistency of custard or a thick tomato sauce), whisk in a little more milk.</p> <p>4. Remove the bay leaf, season with salt and white pepper (black pepper is fine if you don't mind the speckles), and stir in a heaped tablespoon of grainy mustard&nbsp;and the lemon zest.</p> <p>5. Stir the smoked fish, boiled eggs and peas through the mixture. Spoon the filling into a medium pie dish (or other ovenproof dish). </p> <p>6. Slice the zucchini&nbsp;thinly (about 2mm thick) using a mandolin. Arrange the slices&nbsp;over the pie filling&nbsp;in overlapping circles from the centre outwards.&nbsp;<br> </p> <p>7. Brush the top with the olive oil and bake for 20 minutes, or until the zucchini slices&nbsp;are golden brown and the mixture is bubbling. Serve with&nbsp;lemon juice.</p> <p>For something heartier, try Jill Dupleix's <a href="https://www.goodfood.com.au/recipes/fish-prawn-and-potato-pie-20160622-gppfmj" target="_blank">fish, prawn and potato pie</a>.</p>