Golden Fish Pie

Method

• Preheat the oven to 180 °C.
• Cut the pollock into portion-sized pieces.
• Place the shrimp in a greased, ovenproof dish.
• Squeeze the lime juice and grate the lime zest, and cut the scallions into rings.
• Bring water to a boil with lime juice and zest, scallions, bay leaves, salt, and pepper in a saucepan.
• Add the pollock to the saucepan and let it simmer until just cooked, about 6 minutes.
• Remove the fish and place it in the dish with the shrimp.
• Add heavy cream to the saucepan and bring to a boil. Remove the bay leaves.
• Thicken with cornstarch, season with salt and cayenne pepper, and pour over the fish and shrimp.
• Cut the pie crust into strips, and place a strip of crust around the edge of the dish and the rest as a lattice over the filling.
• Brush the pie crust with melted butter.
• Bake in the middle of the oven until the pie is golden brown and has a crisp crust, about 25 minutes.
• Serve the fish pie after it has rested a little.