Preparation time is 20minutes
Cook time is 1hours
Total time is 1hours 20minutes
Serve is for 4 people
Estimated cost per serve is 8.74 dollar
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 200grams fresh ling fillets, skin off
- 1/4 cup plain flour
- 60grams butter
- 20grams butter, melted
- 1 cup milk
- 200grams salmon fillet, skinned
- 1 leek, thinly sliced
- 5milliliter virgin olive oil spray
- 1tablespoons baby capers, drained
- 6 sheet sheets filo pastry
- 300grams vongole clams
- 300grams green prawns, peeled, deveined
- 2teaspoons fresh lemon thyme leaves
Nutrition per serving
2390kJ
Protein
52.8grams
Sugars
5.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Try out our classic seafood pie recipe. Loaded with delicious flavour, it's the perfect way to combine seafood with comfort food. Give it a try today.
Method
Step 1 of 6
Place clams in a saucepan with 1/2 cup water and bring to a gentle boil. Cook for 4 minutes or until clams open. Transfer clams to a bowl using a slotted spoon and reserve cooking water. Cool clams slightly, remove flesh and discard shells.
Step 2 of 6
Cut leek in half lengthways then cut into thin slices. Melt butter in a saucepan over medium heat. Add leek and cook for 8 minutes or until soft.
Step 3 of 6
Add flour and cook until bubbling. Remove from heat and add 1/2 cup of the reserved clam liquid and the milk. Stir until smooth. Return to heat and cook stirring over a medium heat until sauce thickens. Add capers and thyme, then season to taste.
Step 4 of 6
Preheat oven to 180°C. Cut hoki and salmon fillets into 3cm cubes. Cut prawns in half. Add fish and prawns to sauce and stir to combine.
Step 5 of 6
Lightly grease a 22cm ovenproof pie dish. Spoon in filling.
Step 6 of 6
Spray filo sheets with oil spray and layer on top of each other. Lay over pie and trim excess. Brush with melted butter and bake for 30 minutes or until golden.
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