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A perfect Friday supper. A lighter version of the classic fish pie!



6 filo sheets

50g unsalted butter

150g king prawns

260g salmon fillets

250g unsmoked haddock

1 medium white onion

2 large leeks

1 tsp smoked paprika

1 tsp dijon mustard

40g plain flour

100ml white wine

100ml double cream

300ml milk

juice of 1/2 lemon

2 garlic cloves

handful of fresh parsley

50g cheddar cheese, grated

salt and pepper


Method 1. To begin, set your oven to 180oc (fan). Then, add 30g of butter to a pan on medium heat. Add in minced garlic, chopped onion and sliced leeks. Allow to cook for 5 minutes. Then, add in paprika and dijon mustard. Mix thoroughly before adding the flour.

2. Once everything is combined, add the white wine and turn up the heat until the pan is bubbling and the sauce gradually becomes thicker.

3. Lower the heat, add the milk, double cream and grated cheese. Allow to simmer and season accordingly.

4. Take the pan off the heat and add in your chopped fish. When preparing your fish, I like to chop the king prawns and also the fillets into 2cm chunks. Next, add your chopped and lemon juice. Combine together before adding to your dish.

5. Then take your individual filo sheets and brush with the remaining softened butter before scrunching each sheet and popping them on top of the mixture. (Use as many sheets as needed to completely cover the mixture).

6. Place in the oven and leave to cook for roughly 30 minutes or until the filo has nicely browned and the mixture is bubbling!



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