Description
A traditional British dish featuring a creamy fish filling topped with flaky phyllo dough.
Ingredients
- 500g white fish (such as cod or haddock)
- 200g smoked fish (such as salmon or haddock)
- 300ml milk
- 200ml double cream
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
- 250g phyllo pastry
- 50g melted butter (for brushing)
Instructions
- Preheat the oven to 200°C (400°F).
- In a saucepan, melt butter over medium heat and sauté the onion and garlic until soft.
- Add flour and stir for 1 minute, then gradually whisk in milk and cream until smooth.
- Stir in the mustard, dill, and season with salt and pepper.
- Add the white fish and smoked fish to the sauce, cooking gently until the fish is just cooked through.
- Transfer the fish mixture to a baking dish.
- Layer the phyllo pastry over the fish mixture, brushing each layer with melted butter.
- Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and crispy.
- Let it cool slightly before serving.
Notes
- Feel free to use any combination of fish you prefer.
- For a richer flavor, add a splash of white wine to the sauce.
- Serve with a side of green vegetables or a fresh salad.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British