Fish in Filo

Cooking experience needed:  

Low to Medium

Ingredients:   

Pre-made filo pastry, Fish?( salmon, cod, haddock, trout) ask a local fishmonger for best priced fish and to prepare the fish for cooking, leeks 1 medium leek for 3 people, pine nuts (handful per 2 people), butter (you decide), single cream (half a cup per 2 people), new potatoes ( 4 per person), parsley, dill, 1 egg.

Kitchen equipment needed:

• Cup (for whisking egg)
  
• Baking Tray
  
• Pan (for the potatoes)
  
• Frying pan
  

Firstly: 

Wash, top and tail leeks, finely slice leeks and mix with a generous handful of crushed pine nuts. Chop up dill ( 2-3 tablespoons per person) and finely chop parsley( 4-5 tablespoons per person)

Secondly: 

You will need to portion the fish into equal amounts depending on the size of the plates and how many people you will be serving. Your local fishmonger would be able to guide you on portion sizes (probably 4-6oz per person). When you have this established, follow the instructions of the filo pastry (2 sheets) and cut the pastry into a square and make sure the square you cut is bigger than that of your fish. You should be able to place the fish into the centre of your pastry, season with salt and pepper and wrap it in such a way that all the corners meet in the middle (if the pastry doesn’t meet into the middle then trim a little bit of the fish to make the pastry fit). Whisk the egg and use this to stick and egg wash pastry so no fish can be seen. Place on a baking tray and bake in the oven for 20-25mins @ 170C or until pastry is golden brown. Put the potatoes on to boil.

Almost there: 

Just 10 mins before the potatoes and the fish is ready, place a frying pan on a med to high heat and melt some butter and stir fry the leeks and pine nuts until soft and slightly browned, at this point and the chopped dill and half a cup of cream, reduce the cream down by half and adjust the seasoning. Drain the potatoes and mix with butter and chopped parsley.

Service: 

Take your fish out of the oven, spoon the leek mix onto the centre of the plate and gently place the pastry on top of the leeks, scatter the new potatoes around the plate, sprinkle the plate with any leftover chopped herbs and enjoy.