Fish And Spring Onion Pot Pies

• 3 tbsp butter
• 4 None spring onions, 1 cut lengthwise into 4 strips, 3 roughly chopped
• 1 None medium carrot, finely chopped
• 2 stalks celery, finely chopped
• 2 tbsp flour
• 1 cup fish stock
• 1/2 cup heavy cream
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 1/2 lb boneless white fish fillets, chopped
• 1 tbsp chopped fresh dill
• 1 tbsp chopped fresh chives
• 1 None egg, lightly beaten
• 2 sheets puff pastry, cut into 4 rectangles

1. Melt butter in a large saucepan over medium heat. Cook chopped spring onions, carrot and celery, stirring, until softened. Add flour and cook, stirring, for 1 min. Add stock and cream. Cook, stirring, until sauce boils and thickens. Stir in lemon juice and mustard. Add fish to pan and stir gently. Cover and simmer until fish is just cooked through. Gently stir in herbs and season.
2. Preheat oven to 400u0b0F. Spoon fish mixture into 4 - 8 oz ramekins. Place on a baking tray. Brush edges with egg and top with puff pastry. Brush tops with egg then reserved spring onion. Bake for 25 mins, or until pastry is puffed and browned.

butter, spring onions, carrot, stalks celery, flour, fish stock, heavy cream, lemon juice, mustard, boneless white fish, dill, fresh chives, egg, pastry

Taken from recipes-plus.com/api/v2.0/recipes/33829 (may not work)