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A luxury fish pie topped with filo pastry; not at all like the ordinary fish pie. Serves 4.
Ingredients
8 oz filo pastry
2 oz butter
6 spring onions, trimmed and sliced
4 oz mushrooms, wiped and sliced
1 oz plain flour
½ pint fish stock
¼ pint dry white wine
8 oz white fish fillets, skinned and cut into pieces
8 oz scallops
8 oz prawns, cooked and peeled (thaw if frozen)
4 tomatoes, skinned, de-seeded and cut into strips
1 tablespoon chopped parsley
Salt and pepper
Method
Set oven to 375F or mark 5.
Melt 1 oz butter in a large frying pan and gently cook the onions and mushrooms for 3 to 4 minutes.
Stir in the flour and cook for 2 to 3 minutes.
Remove from heat and add the stock gradually, stirring well all the time.
Stir in the wine.
Return to the heat and add the fish pieces, scallops, prawns, tomatoes, and parsley.
Season and put into a shallow ovenproof dish.
Melt the remaining butter in a small pan.
Arrange the sheets of filo pastry on top of the fish, brushing each layer with melted butter.
Trim the pastry and score the surface into diamond shapes.
Cook for 25 to 30 minutes until golden brown.
Serve hot.
Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.