Fish & Prawn Pie with Tarragon & Spinach by Matt Moran


  • 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.
Next article Simple Steamed Prawns with Mango Chilli Dipping Sauce

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