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