Fish Pie en Croûte One of my favourite dishes my mum used to make me was her salmon en croute, if I ever had a celebration, this is what I would request. This is my take on it, using fish pie mix, a lovely lattice of pastry all on a bed of creamy leeks. I have made this 5 times since first creating this recipe. I hope you love it as much as I do!  Serves: 2 Prep time: 20 minutes Cook time: 15 minutes Approx: 545 kcal & 31g protein per portion Ingredients 1 sheet ready-rolled puff pastry (80g per person) 300g fish pie mix (salmon, smoked haddock, cod – or add prawns) 1 tsp mustard ½ lemon, juiced Salt and black pepper 1 egg, beaten (for egg wash) For the creamy leek sauce: 1 large leek, finely sliced 2 garlic cloves, crushed 1 stick celery, finely diced 1 shallot (or ½ red onion), finely diced 75ml white wine (optional) 1 chicken stock cube + 250ml cold water 1 tbsp plain flour 1 tsp mustard 1 tbsp low-fat cream cheese or crème fraîche 1 tbsp fresh parsley or tarragon (I like tarragon) Method Preheat the oven or air fryer to 200°C (fan). Season the fish with mustard, lemon juice, salt, and black pepper. Return to the fridge while you prepare the pastry. Cut two squares of pastry for the bases. Pile the seasoned fish into the centre of each. Brush the edges with egg, lay a lattice of pastry strips over the top, then press and crimp the edges with a fork. Trim away any excess pastry and brush the tops with egg wash. Chill the en croûtes in the fridge for 10 minutes to firm up. Meanwhile, make the sauce. Sauté the leek, garlic, celery, and shallot in a little oil until softened. Deglaze with white wine (if using) and reduce by half. Stir in the flour, then gradually whisk in the cold stock until smooth. Simmer for 10 minutes until thickened. Stir through the mustard, cream cheese, and herbs. Season to taste. Bake the en croûtes in the oven or air fryer for 15 minutes until puffed and golden. To serve, spoon the creamy leek sauce onto plates and place the hot fish pie en croûte on top. #healthyrecipes - @emthenutritionist