Fish Dinner

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6 to 8 people

2 medium Yukon gold potatoes, peeled and diced
2 tablespoons olive oil
1 large onion, diced
3 garlic cloves, minced
½ a large leek, white and tender green parts only, sliced into thin rounds
1 large stalk celery, diced
½ pound shrimp, peeled and deveined
½ pound whitefish, cut into small pieces
½ pound bay scallops
Juice of 1 lemon
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups cream or milk
2 tablespoon fresh dill
2 tablespoons fresh parsley
1 tablespoon Dijon mustard
½ cup frozen or fresh peas
Salt and pepper to taste
1 sheet of frozen puff pastry, thawed
1 egg, beaten

In a medium saucepan over high heat, boil the potatoes in water to cover until potatoes begin to get tender, about 10 minutes.
Drain and set aside.
Preheat oven to 400ºF.In a large sauté pan over medium heat, heat the olive oil, then sauté the onion, garlic, leek, celery, and potatoes until beginning to soften, about 5 minutes.
Add the seafood and lemon juice.
Cook 5 minutes.
While seafood is cooking, prepare the sauce.
In a medium saucepan over medium heat, melt the butter, then whisk in the flour, and slowly whisk in the cream.
Stir until sauce thickens, about 3 minutes.
Add the sauce to the seafood, along with the dill, parsley, Dijon mustard, and peas.
Season to taste with salt and pepper.
Unroll the puff pastry and roll into a 9-by-13-inch rectangle.
Use the back of a spoon to indent the entire surface of the pastry in a scale pattern.
Transfer filling to a 9-by-13-inch baking dish.
Top with puff pastry.
Brush with the beaten egg, then bake until golden, about 30 minutes.