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- Leek pie with plaice
Leek pie with plaice
Nutrition facts per serving:
- Energy in kcal about 783
- Fat about 40g
- Carbohydrates about 69g
- Protein about 32g
This is needed
This is needed
for 4 people
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Leek filling
- 1 tbsp butter
- 1 onions, chopped
- 600 g leek, cut into rings
- 1 organic orange or organic lemon, use grated zest and juice
- a little pepper
- 0.5 tsp salt
- 2 tbsp crème fraîche
Pastry & fish
- 2 puff pastry dough, rolled into a circle
- 2 tbsp breadcrumbs
- 0.5 tsp salt
- 1 egg, beaten
- a little pepper
- 500 g plaice fillets (MSC)
And that's how it's done
And that's how it's done
Leek filling
Sauté the onion in the butter. Add the leek and cook briefly. Add the orange zest and juice to the leek, season. Cover the leek and simmer for approx. 5 mins., allow to cool a little, stir in the crème fraîche.
Pastry & fish
Place one sheet of pastry in a round tin (approx. 30 cm in diameter) lined with baking paper. Firmly prick the pastry base, sprinkle with the breadcrumbs, cover with the leek filling, smooth down. Season the fish fillets and place on top of the leek mixture. Fold the protruding pastry edges over the filling, brush with egg. Firmly prick the second sheet of pastry, place on top of the filling, trim the edges and press down well. Brush the pie with egg.
To bake
Bake for approx. 25 mins. in the lower half of an oven preheated to 220°C. Allow to cool a little on a cooling rack, serve warm.
