White Wine and Tarragon Lattice Topped Fish Pie

This is a pie fit for springtime. It features a mixture of salmon and cod in a creamy white wine and tarragon sauce, topped with a hot water crust lattice pastry topping.

The filling is light with a delicate tarragon flavour and lovely creaminess from the white sauce. The fish mixture adds some oiliness from the salmon and a subtle flavour from the white fish. The pastry topping is particularly crisp and crunchy due to it being hot water crust, making it a perfect pie topping. I am very happy that the lattice actually kept its shape and baked well, with no shrinkage like normal. I think the choice of hot water pastry, made with butter and milk instead of water and lard, was definitely a good one as it has a flavour and texture that makes a lovely change from the usual shortcrust.