Creamy Snapper Parcels

Filling

• 500g snapper fillets – chopped into 3cm cubes
• 20 g butter
• 1tbsp flour
• Olive oil
• 1 leek – roughly chopped
• Small bunch of dill – chopped
• Salt and pepper
• 1 tbsp Dijon mustard

Pastry

• 10-15 sheets filo pastry
• Melted butter (20g)

Method

1. In a saucepan, melt the half the butter and add in the flour, whisk until smooth and cook for 1 minute, whisk in the milk and allow to thicken slightly, then add in the salt, pepper and mustard. Whisk gently until the mixture has thickened (approx. 2 minutes).
2. Add a drizzle of olive oil in a frypan and sauté the leek, once softened, add in the dill. Remove from the pan and set aside.
3. Into the frypan, drizzle a little more oil and lightly sear the snapper, careful not to cook through, remove from pan once lightly browned.
4. Combine your white sauce, leek and dill mix with the snapper and allow to cool slightly.
5. Prepare your filo, using 5 sheets per parcel. Brush every second layer with the melted butter. If using the long filo sheets, cut in half and turn widthways. Spoon a generous amount of your mix into the centre and roll up as a parcel to enclose.
6. Place your parcels on a lined baking tray, brush the top with a little butter and bake in a pre-heated oven of 200 degrees for 20-30 min or till golden on top.