- Fish Pie.jpg (38.12 KiB) Viewed 119 times
Takes: 30 minutes
Serves: 4
No nutritional information available.
Ingredients
- 2 tbsp olive oil
- 1 leek, trimmed, sliced
- 1 garlic clove, crushed
- 2½ tbsp plain flour
- 375ml hot chicken stock
- 125ml white wine
- 600g white fish fillets, cut into 2 - 3cm pieces
- 450g frozen mixed vegetables, such as broccoli, carrots, cauliflower
- 1 tbsp fresh chopped dill
- 4 - 6 sheets filo pastry
- 55g Parmesan, finely grated
Method
1. Preheat the oven to 220°C/200°C Fan/Gas Mark 7. Heat half of the oil in a large ovenproof frying pan over a medium heat. Cook the leek for 2 - 3 minutes, stirring, or until softened. Add the garlic and cook for 30 seconds. Add the flour and cook, stirring, for 1 minute.
2. Pour in the stock and wine. Stir over a medium heat for 2 - 3 minutes until the mixture boils and thickens. Add the fish and cook for 3 minutes, stirring gently, occasionally. Stir in the vegetables and dill. Remove from the heat.
3. Working with 1 sheet of filo at a time, brush with a little of the remaining oil and sprinkle with some Parmesan. Scrunch and place on top of the fish filling. Brush the top with any remaining oil. Bake for 10 - 15 minutes or until light golden and crisp. Serve straight away garnished with micro herbs and with lemon for squeezing, if liked.
¡SHARE TOPIC!