Cod and Broccoli Pie

Method

Preheat the oven to 180 °C.
Cut the cod fillet into large cubes.
Roll out the puff pastry with flour to about 2 mm thickness, and line a greased round baking dish with it.
Finely chop the onion and cut the broccoli into small florets.
Trim the broccoli stalk and slice it thinly.
Cook the broccoli in boiling lightly salted water for about 30 seconds, then remove and place on paper towels to drain.
Sauté the onion in butter until soft, then add the milk to let the mixture cool.
Add eggs and sour cream to the onion mixture, season with salt, pepper, and a pinch of nutmeg.
Place the fish cubes and broccoli florets in the pie dish, and pour the egg mixture over.
Bake the pie in the oven for about 20 minutes.
Sprinkle the broccoli slices over the pie when removing it from the oven, and let it cool slightly.
Serve the pie warm with a salad on the side.

Tip:If you have leftovers from yesterday’s fish dinner, you can use them in the pie.