Fish & Prawn Pie with Tarragon & Spinach by Matt Moran

INGREDIENTS

• 150g unsalted butter
• 50g plain flour
• 500ml milk
• 1 pinch nutmeg
• 25g parmesan, grated
• 1 leek, sliced
• 300g smoked cod fillet, skin removed, cut into chunks
• 300g salmon fillet, skin removed, pinboned and cut into chunks
• 300g snapper fillet, skin removed, pinboned and cut into chunks
• 8 large green prawns, peeled, deveined and halved
• 100g baby spinach
• 1½ tbs finely chopped tarragon leaves
• 16 sheets filo pastry
• Watercress or rocket, to serve
• Lemon, to serve

1. Preheat oven to 180°C.
   
   
2. Melt 50g butter in a saucepan over medium heat, then add flour and stir until combined. Cook for 1 minute, then gradually add the milk. Bring to a simmer and cook 4-5 minutes until thick. Season. Add the nutmeg and parmesan. Stir to combine, then set aside.
   
   
3. In a separate saucepan melt 25g butter over medium heat, add the leek and cook for 2-3 minutes until tender, then season. Add leek to white sauce along with diced fish, prawns, baby spinach and tarragon. Season with salt and plenty of pepper.
4. Tip into a baking dish. Melt remaining butter and brush over filo pastry, then scrunch each sheet and place on top of the pie.
5. Bake for 20-35 minutes until golden.
6. Serve with watercress and lemon wedges.