Sockeye salmon and cod pie

Serve the fish cake warm.

Ingredients

• 500 g yeast puff pastry
• 400 g skinless salmon fillet
• 200 g skinless cod fillet
• 2 large leek stalks (white part + 10 cm pale green)
• butter
• salt, freshly ground black pepper
• egg yolk

Directions

1. Slice both types of fish into thin slices, being careful not to miss a bone. Season with salt and pepper. Slice the leek thinly, simmer in butter and salt for 5 minutes.Divide the dough into 2 parts: 2/3 and 1/3. Roll out most of it, put it in a mold, make a side, grease the bottom with oil.
2. Lay out a layer of white fish first, then a layer of leek and a layer of sockeye salmon. Place thin slices of oil on the fish. Close with a second round of dough, pinch the edges, make holes for steam to escape. Brush with yolk, bake at 180 ° C for about 30 minutes. Brush immediately with oil, cover with parchment and a towel.