Prep 20 mins
Cook 40 mins
I found this in a older copy of the magazine Austrlian Table. I reckon it would be a good way to use the enless supply of seafood we seem to catch. I love working with filo and I love fish pies, so I figure what's not to love about this! Aus tablespoons contain 4 teaspoons.
- 1 cup water
- 500 g firm white fish, cut into chunks
- 500 g salmon, cut into chunks
- 200 g scallops or 200 g prawns
- 1 bay leaf
- 1 onion, sliced
- 2 1⁄2 tablespoons butter
- 2 1⁄2 tablespoons flour
- 1 cup milk
- 6 green onions, finely sliced
- 1⁄4 cup snipped fresh dill
- 8 sheets phyllo pastry
- cooking spray
- Preheat oven to 180°C Bring the water to a simmer in a large frying pan on a low heat. Add all the seafood, bay leaf and sliced onion and poach for 5 minutes, covered, until just opaque. Remove the seafood and strain liquid reserving one cup full.
- Melt the butter in a heavy based saucepan on medium heat. Stir in the flour and cook stirring for a minute. Gradually add the milk and reserved poaching liquid stirring continuously. Simmer for a few minutes until thickened. Stir in the seafood, green onions and dill. Season to taste. Spoon into an 8 cup pie dish.
- Lay filo sheets on a flat surface. Spray every 2 layers with oil. Cut pastry into a round or square (depends on your dish) cut 1 cm larger than the dish.Top seafood mixture with filo sheets, spray with oil and bake for 35 minutes (until the pastry is golden). Serve with a simple green salad.