Fish Pie

For the fish pie, first prepare the dough. Cut the butter into small pieces and mix it in a food processor with the flour and a pinch of salt. Add enough water to make a smooth dough (for this it is better to continue working with your hands). Form into a ball and let rest in a cold place for about 20-30 minutes.

Meanwhile, clean or peel the vegetables as needed and cook in lightly salted water until al dente but not too soft. Drain and allow to drain.

Carefully check fish fillet for bones and cut into bite-sized cubes or strips. Season with salt, pepper and tarragon, sprinkle with lemon juice and let stand briefly. Cut bacon into small cubes and fry in a little oil or butter. Add fish and fry very briefly on all sides. Add whipping cream, boil down briefly and add the vegetables. Season again to taste.

Grease a suitable ovenproof dish with butter. Divide the dough, separating a little more for the lower part and roll it out. Line the mold so that the edge is also lined. Pour in fish mixture, roll out the second part as well and place the pastry lid on top. Press down well. Cut a small opening in the center and place any leftover dough as decorative elements. Brush with beaten egg. Bake in the preheated oven at 180 °C for 40-50 minutes.

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