Although easy to put together, the look of golden filo pastry makes this dish something a little bit special. Using a mix of your favourite fresh fish from Eyemouth this is a long, long way from humble pie!
Filo Fish Pie
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- About 300 grams of firm white fish fillets
- Smoked haddock, about 100 grams
- A handful of cooked and peeled prawns (optional)
- 1 egg - which will be hard boiled
- 350 ml of milk
- 35 grams of butter, plus extra for the dish and pastry
- 30 grams of plain flour
- 1 carrot roughly chopped
- 1 stick of celery roughly chopped
- Half a dozen whole peppercorns
- 1 bayleaf
- 1 medium sized leek chopped into rings
- A good handful of chopped parsley
- 4 sheets of pre-made filo pastry
- A suitably sized pie dish.
- First of all, place the chopped carrot, chopped celery, peppercorns and bay leaf in a wide pan. Add the milk and then place the fish fillets on top.
- Place the wide pan onto a medium heat. As the milk comes to a simmer, remove from the heat, pop the lid on and set aside for about 5 minutes. Not too long or the fish will fall to pieces when you remove it.
- Remove the fish fillets into a large bowl and leave the milk to infuse with the bay etc a while longer. Then drain the fishy infused milk into a bowl, discard the veg.
- Fill another pan with cold water, place the egg in and bring to the boil. Continue on a tremulous simmer for 7 minute. Remove the egg and place into cold water until cool enough to handle. Peel and chop the egg into your preferred sized pieces and add to the fish.
- To make the sauce, melt the butter in a pan on a low heat. Then add the chopped leek and cover on a low heat. Keep and eye on them, the leeks will become smooth and silky in about 5-7 minutes.
- Add the flour and stir into the leeks and butter. Once mixed together, add the infused milk a little at a time until you have a smooth creamy sauce. Add the chopped parsley then remove from the heat for a couple of minutes.
- Now add the creamy sauce to the fish and egg mix. If you are using them, add in the cooked prawns at this point too.
- With a little of the soft butter, rub around the inside of the pie dish, then lay a sheet of filo pastry across the dish so it overhangs the edges. Then with a second sheet do the same at a 90 degree angle - so you effectively have a cross of pastry with the bowl in the middle. Repeat with the other two pastry sheets at different angles so you end up with a sort of 'star' shape around the bowl.
- Add the fish mixture to the bowl, and then gently fold / scrunch the filo pastry back over the top of the pie dish and fold into an interesting looking top.
- Melt the remaining butter in a pan and gently brush over the top of the pastry.
- Place the pie in a pre heated oven to 180 fan (200 non fan) and cook for 35-40 minutes. The pastry will be golden and tempting and its contents tasty and warming.
- Serve with steamed green vegetables or peas as you like