PREPARATION

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Step 1

Thaw puff pastry according to instructions on the package, and when you’re ready to begin, preheat the oven to 400° F and butter a 3-quart baking dish.

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Step 2

In a large pan over medium-high heat, bring the milk to a simmer. Season the rockfish with 1 teaspoon of the salt and the pepper, then simmer it in the milk for 5 minutes. Gently remove the fish from the milk and set it aside. Reserve the milk.

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Step 3

Melt the butter in a large skillet over medium-low heat, then add the leeks and 1 teaspoon of the salt. Cook for 20 minutes, stirring often, until the leeks are silky and beginning to caramelize. Sprinkle in the flour, stirring to coat the leeks, and cook for another minute. Slowly whisk in the warm milk until the sauce is smooth, then stir in the parsley and cream. Simmer over low heat for 5 minutes, until thick and bubbly. Taste and adjust the seasoning as needed.

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Step 4

Spoon half the leek mixture into your baking dish, layer on the cooked rockfish, and then spoon the rest of the leek mixture over the top.

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Step 5

Carefully unfold the puff pastry sheet onto a floured surface and trim or roll it out as needed to fit your baking dish. Brush the rim of the baking dish with beaten egg, lay the pastry on top, and then press firmly to seal.

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Step 6

With the tip of a sharp knife, cut a few slits through the pastry shell so steam can escape during baking. Decorate with the pastry trimmings if you like, then brush on the remaining egg wash. Bake for 35-40 minutes, until the pastry is golden brown, puffed, and crispy. Allow it to rest at room temperature for 5 minutes before serving.