This creamy filling, infused with herbs and a hint of lemon, creates a perfect melt in your mouth experience. Ideal for a fancy dinner or a comforting weeknight meal, these parcels are as versatile as they are delicious. Perfectly paired with green beans, they bring balance and vibrancy to your plate. For an added touch of indulgence, consider serving these parcels with a drizzle of rich, buttery sauce or a light balsamic glaze. The complementary flavours elevate the dish, making it a decadent centerpiece for any occasion. Whether you're hosting guests or simply treating yourself, this dish is sure to impress.
Ingredients
- 20g butter
- 2 tbsp plain flour
- 1 cup milk
- 1 tbsp dijon mustard
- 1/3 cup dill, finely chopped
- 1 tbsp olive oil
- 1 leek, trimmed, chopped
- 600 gram haddock fillets diced
- 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