Fish pie parcels

September 16, 2009

This is a variation of fish pie, putting the fish mixture in a filo pastry parcel. You could put the mix in a pie dish and top with mashed potato and bake, if you prefer. You can substitute the salmon with white fish such as Ling, or a mixture of fish.

Ingredients (makes 4 parcels):

450ml milk
150ml cream
2-3 fresh bay leaves
1 onion, halved
pinch of nutmeg (ideally fresh, grated)
2 large salmon fillets
50g butter
50g plain flour
a large handful of flatleaf parsley, chopped roughly
salt and pepper
8 sheets filo pastry
olive oil

Preheat the oven to 180C.

Place the milk, cream, bay leaves, onion and nutmeg in a saucepan and bring to a simmer. Add the salmon fillets and poach gently for about 8 minutes, until the fish is just tender and able to flake apart.

Remove the fish from the pan and set aside on a plate. Flake the flesh making sure to remove any bones and skin. Strain the poaching liquid  and set aside.

Melt the butter in a saucepan. Add the flour and stir continuously for a few minutes until golden and the flour has cooked. Slowly pour in some of the poaching liquid whisking continuously, adding a little at a time until all the liquid has been added. Over a low heat let the sauce simmer gently for 5 minutes.  Fold in the flaked salmon and parsley and season to taste.

Place a sheet of filo pastry on a surface and brush with olive oil. Lay a second sheet on top and spoon some of the fish mixture on to the pastry and fold over and tuck in the sides to make a rectangular parcel.  Brush with olive oil. Place the parcel on a greased oven tray and repeat with the remaining pastry and mixture.Cook for 20 minutes until golden.

Serve with a green salad.


One Response to “Fish pie parcels”

  1. Helena Harry Says:

    I think you made this one for me Vanessa! It was fabulous and I will definitely try it myself now. Thanks for the original version and the recipe too. x

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