Ingredients
Method
1.Preheat the oven to 210°C.
2.Put the fish stock and wine into a large pan, and bring to a simmer. Add the fish, and simmer for five minutes, then lift out with a slotted spoon, break into large chunks.
3.Melt the butter in a medium pan and stir in the flour. Cook, stirring, for a couple of minutes, then gradually whisk in the stock. Bring to the boil, then simmer for around 20 minutes, till thickened.
4.Remove from the heat, stir in cream, parsley and chopped gherkins and capers, parsley and lemon zest season with salt and pepper. Return the fish to the mixture and cool.
5.Place a sheet of pastry on a greased baking tray, brush water around the edges, spoon the filling into the middle leaving a border all the way around.
6.Place second pastry sheet over the filling, pressing down firmly on all sides. Use the spine of a knife to press along the joins, trim excess pastry, slice vents in the top and brush with beaten egg.
7.Bake in the preheated oven 30- 35 minutes or until, golden and crisp.
