600 g skinless firm white fish fillets cut into 4cm pieces
300 g smoked cod cut into 3cm pieces
½ cup creme fraiche
8 sheets filo pastry
50 g butter melted
50 g butter chopped
2 leeks halved, thinly sliced
1 stalk celery finely chopped
¼ cup plain flour
1.5 cups milk
½ cup fish stock
2 tbsp finely chopped parsley
1 tbsp finely chopped fresh dill
1 tbsp finely grated lemon rind
1 tbsp lemon juice
2 tsp dijon mustard
- Place white fish in a large saucepan of simmering water. Cook for about 3 minutes, or until just cooked. Remove with a slotted spoon. Drain on absorbent kitchen paper. Cool. Repeat method with cod.
- Remove any bones or skin from fish. Flake fish and cod into small pieces.
- To make sauce, melt butter in a large saucepan over medium to low heat. Add leeks and celery. Cook, stirring occasionally, for 5 minutes or until soft. Add flour. Stir for about 2 minutes, or until lightly browned. Remove from heat.
- Gradually whisk in combined milk and stock until smooth. Return to heat. Bring to boil. Simmer, stirring occasionally, for about 5 minutes, or until thickened. Transfer to a large bowl. Stir in herbs, rind, juice and mustard.
- Add fish and crème fraiche. Season with salt and pepper. Pour into an ovenproof dish (10-cup capacity).
- Lay a sheet of filo on a clean surface. Brush with butter. Cut in half. Scrunch each piece into a ball. Place, side-by-side, over fish mixture. Repeat with remaining butter and filo to completely cover fish mixture.
- Cook in a moderately hot oven (190C) for about 20 minutes or until pastry is golden brown. Remove. Stand 5 minutes.
- Serve hot.