Smoked Haddock and Mustard Filo Crunch

A Quick and Easy Supper Recipe for All the Family

Between 10am and 2pm every Sunday, just off Abbeville Road in Clapham, a Farmer’s Market bustles weekly.

Coming from Haywards Health, The Fresh Fish Shop stand offered us exactly what we knew and didn’t know we needed!  We left with a side of delicious looking smoked haddock and a whole squid.  Also, some pork belly from Old Hall Farm in Kent and a selection of colourful veg.

My husband dealt with the squid – it is now sitting happily prepped in rings in the freezer ready for use another day – and I dealt with the haddock.  On a hair frizzing cold day, this is a quick light version of a fish pie that does not leave any leftovers.
Smoked Haddock and Mustard Filo Crunch
Feeds 7

Prep in 30 minutes, cooks in 25 minutes

Ingredients and suggested quantities:
1 side of smoked haddock
1 bay leaf
1 ¼ pt whole milk
260g bag of spinach, washed and thick storks removed
½ tsp ground nutmeg
200g cold water prawns
4oz unsalted butter
1 heaped tbsp plain flour
1 heaped tsp Dijon mustard
2 heaped tbsp fresh dill, chopped
Freshly ground black pepper
8 sheets of filo pastry

  1. Preheat oven to 180c
  2. Cut the haddock to fit onto the base of a shallow pan.  Cover with the milk, add the bay leaf and bring to a simmer for about 10 minutes
  3. Wilt the spinach and distribute on the bottom of an oven proof dish and sprinkle the nutmeg on top
  4. Gently take the haddock out of the milk and leave the milk to use later.  Remove the skin and breakup the flesh into large chunks.  Do check for any bones that may have been missed.  Then evenly distribute the fish over the spinach and sprinkle over the prawns
  5. In a separate pan, melt 2oz of the butter and then add the flour.  Let it cook out for a couple of minutes before slowly adding the fishy milk, a serving spoon at a time
  6. Once half the milk has been added, spoon in the mustard and black pepper.  Then continue to add the milk until you have a thick creamy white sauce
  7. Stir in the dill and then pour over the fish and spinach so that it is just covered
  8. Gently scrunch up each sheet of filo pastry and place on the top so that the surface is covered
  9. Melt the remaining 2oz of butter and then brush over the top generously
  10. Pop in the oven for 25 minutes until the top is golden and crispy like the falling leaves outside

We served ours with purple sprouting broccoli and long thin carrots with their tops still on.  Delish.

I made these quantities into three different dishes.  One to eat straight away and two dishes of 2 portions for the freezer.


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