Fish and prawn pie with tarragon and spinach
Prep
20m
Cook
45m
serves
4
Fish and prawn pie with tarragon and spinach
Scrunched filo adds interest and texture to this creamy winter warmer.
Ingredients (15)
- 150g unsalted butter
- 50g plain flour
- 500ml milk
- 1 pinch nutmeg
- 25g parmesan, grated
- 1 leek, sliced
- 300g smoked cod fillet, skin removed, cut into chunks
- 300g salmon fillet, skin removed, pinboned and cut into chunks
- 300g snapper fillet, skin removed, pinboned and cut into chunks
- 8 large green prawns, peeled, deveined and halved
- 100g baby spinach
- 1½ tbs finely chopped tarragon leaves
- 16 sheets filo pastry
- Watercress or rocket, to serve
- Lemon, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat oven to 180°C.
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2.Melt 50g butter in a saucepan over medium heat, then add flour and stir until combined. Cook for 1 minute, then gradually add the milk. Bring to a simmer and cook 4-5 minutes until thick. Season. Add the nutmeg and parmesan. Stir to combine, then set aside.
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3.In a separate saucepan melt 25g butter over medium heat, add the leek and cook for 2-3 minutes until tender, then season. Add leek to white sauce along with diced fish, prawns, baby spinach and tarragon. Season with salt and plenty of pepper.
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4.Tip into a baking dish. Melt remaining butter and brush over filo pastry, then scrunch each sheet and place on top of the pie.
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5.Bake for 20-35 minutes until golden.
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6.Serve with watercress and lemon wedges.
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