12. April 2026
Creamy Fish & Leek Parcels
Delicate haddock wrapped in golden pastry, nestled on a bed of silky leeks and herbs. Each bite reveals a luscious cream filling brightened with lemon — a perfect harmony of comfort and elegance. Served with crisp green beans and a drizzle of buttery sauce, these parcels promise a melt-in-your-mouth experience that feels both indulgent and effortlessly refined.
Ingredients (makes 4)
- 230g Haddock Fillets diced
- 20g butter
- 2 tbsp Dijon Mustard
- 1/3 cup dill, finely chopped
- 1 tbsp olive oil
- 1 leek, trimmed, chopped
- 12 sheets Filo Pastry
- Sea salt & Ground Black Pepper
- Green beans & lemon to serve
Instructions
- Preheat oven to 200°C. Line an Oven Tray with baking paper. In a saucepan, melt butter. Whisk in flour, then cook for 1 minute.
- Add milk and mustard, then cook, stirring, until boiling. Simmer for 3 minutes, then stir in dill.
- Sauté leek in hot oil for 3 minutes. Add fish, then cook for 2 minutes. Stir in sauce and allow to cool.
- Layer three sheets of filo, spray with oil and fold widthways. Spoon on a quarter of the fish mixture.
- Roll up as a parcel to enclose, then place on tray. Repeat with remaining filo.
- Spray with oil and bake for 30 minutes.
- Serve with steamed green beans and lemon wedges