2 tablespoons vegetable oil
1 bulb fennel, chopped
6 scallions, chopped
2 cups halved button mushrooms
2 teaspoons ground coriander
1 teaspoon ground cumin
3 tablespoons all-purpose flour
1 1/4 cups milk
salt and pepper
1 pound salmon fillets, skinned and cut into large cubes
5 ounces shrimp, defrosted
12 ounces piecrust dough
Beaten egg or a little milk, to glaze

Heat the oil in a saucepan, then cook the fennel, covered, for 5 minutes. Add the scallions and mushrooms and cook for 1 minute, stirring. Stir in the spices and flour and cook for 1 minute longer. Slowly pour in the milk, stirring constantly. Bring to a boil and season to taste. Remove the pan from the heat and stir in the salmon and shrimp. Leave to cool.

Spoon the mixture into a 10-inch baking dish. Roll out the dough and use to cover the pie. Decorate with dough leaves cut from the trimmings. Refrigerate for 20-30 minutes. Meanwhile, preheat the oven to 375°F. Brush with egg or milk and bake for about 30 minutes or until golden on top.

SERVES 6