Saithe in puff pastry with vegetables and curry

Peel and mince the garlic and shallots. In a skillet, melt some butter with olive oil. Sauté the shallots and garlic until translucent. Pour in the wine after a few seconds and let the alcohol evaporate.

Peel and chop the carrots and leeks, then add them to the pan. Cover and let simmer. Once the vegetables are cooked, add the curry powder, pepper, and a pinch of salt.

In a skillet, add a knob of butter and some olive oil to cook the saithe fillets. Once the fish is lightly browned, set it aside.

Place the puff pastry in a baking dish. First add the fish fillets, then the curry vegetable mixture.

Cover with a second piece of dough, fold the edges over, and seal them with the tines of a fork. If desired, brush the dough with egg yolk.

After preheating your oven to 200°C, place the pie in the oven and bake for 20 to 30 minutes. The pie is ready to serve once the crust is golden brown. Enjoy your meal!