How To Make Filo-Topped Fish Pie
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Serves:
Ingredients
- 500g white fish fillets
- 1 leek, sliced
- 2 carrots, diced
- 200ml milk
- 2 tbsp flour
- 1 tbsp butter
- 1 tsp Dijon mustard
- Salt and pepper to taste
- 4 sheets of filo pastry
- 2 tbsp olive oil
Instructions
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Preheat the oven to 180°C (350°F).
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In a large pan, melt the butter over medium heat. Add the leek and carrots and cook until softened.
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Stir in the flour and cook for 1 minute. Gradually whisk in the milk until smooth and thickened.
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Add the fish fillets and cook for 5 minutes, until they are cooked through and flake easily. Stir in the Dijon mustard and season with salt and pepper.
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Transfer the fish mixture to a baking dish.
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Brush each sheet of filo pastry with olive oil and layer them on top of the fish mixture, scrunching them up slightly.
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Bake in the preheated oven for 20 minutes, or until the pastry is golden and crisp.
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Serve hot and enjoy!
Nutrition
- Calories : 380kcal
- Total Fat : 16g
- Saturated Fat : 5g
- Cholesterol : 80mg
- Sodium : 380mg
- Total Carbohydrates : 28g
- Dietary Fiber : 3g
- Sugar : 4g
- Protein : 30g
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