Filo fish pie
We’ve swapped mash for filo pastry in this lighter version of a classic.
SERVES 4-6
PREP 25 MINS
COOK 20 MINS
• 30g unsalted butter
• 2tbsp plain flour
• 150ml dry white wine
• 300ml whole milk
• 2tbsp crème fraiche
• 2tbsp Dijon mustard
• Bunch parsley, leaves picked and finely chopped
• Bunch chives, finely chopped
• 250g skinless salmon fillets, cut into even chunks
• 250g skinless smoked haddock, cut into even chunks • • • • •
