Spiced Fish FiloParcel. Spiced Fish FiloParcel I had fish in the freezer and wasn't sure whether to make a curry or a pie so combined the two using some filo in the fridge from the reduced section of my local supermarket. This was one of the nicest dinners Ive had in a while. ticked all the boxes. Dominic Chapman solves your catering problems with these delicious pastry parcels, providing options for both meat and meat-free fillings. Serve these as a snack or canapé at a Christmas party or family gathering, and guests can opt for the pork and sage version, or go vegetarian with butternut squash and goat's cheese. Combine egg with flour and food coloring and spread over the fish.
Heat the oil in a frying pan and drop fish pieces into small batches.
Fry until golden brown and place on an absorbing sheet.
Place a piece of fish in the centre of each square.
You can cook Spiced Fish FiloParcel using 16 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Spiced Fish FiloParcel
- It's 4 sheets of filo (2 per parcel).
- You need of melted butter to brush pastry.
- Prepare 6 of king prawn.
- It's 2 of sml fillet of fish, basa, salmon, cod etc your choice.
- Prepare 1 of sml brown onion.
- Prepare 1 of garlic clove.
- Prepare of big handful frozen peas.
- You need 1 tsp of turmeric.
- Prepare 1 tsp of garam masla.
- Prepare 1 tsp of cumin.
- You need 1/2 tsp of black mustard seeds.
- It's 1 of red chilli.
- You need 1 tsp of ground coriander.
- You need 1/2 bunch of fresh coriander.
- Prepare 1/2 tin of coconut milk.
- It's to taste of salt and pepper.
Brush a little melted butter around the base, then gather up the outsides and scrunch them together. Brush half the remaining butter over the top. Repeat with the remaining ingredients to make another filo parcel. Salmon filo parcels with tomato ginger jam Wrap salmon in crisp filo pastry and serve with an easy spiced tomato and ginger jam for a delicious midweek family meal.
Spiced Fish FiloParcel instructions
- In a pan heat some oil and butter and lightly fry the onion and all the spices..
- Add the coconut milk to the spices and bring to a simmer..
- Add the fish and poach..
- Add the chilli and frozen peas and stir through..
- Take off the heat and allow to cool..
- Chop the coriander and add to the mixture..
- Lay one filo sheet like a square on a board and brush with butter, place another sheet on top with the corner in the middle at the top so there are corners sticking out all the way around, brush with butter again and spoon the fish mixture into the centre of the pastry. They bring the corners all together and scrunch up at the top and brush with butter again (grate a little parmesan on top if you like, optional).
- Pop into a preheated oven, about 190, for aprox 20mins or until piping hot..
- Serve with a side salad and turmeric roasties..
Fry the onion and garlic in a little butter until very soft but not browned, add the spinach and stir until it wilts and any liquid dries off. For waist-watchers and the health conscious, the growing popularity of filo pastry is, I'm sure, warmly welcomed. But I also suspect we could be in danger of overkill, so I like to use it only where it's really appropriate - like here, where a parcel of something really does seal in all those precious salmon juices, and when they mingle Spoon a quarter of the fish pie mix into the middle of the pastry and top with a quarter of the leek mixture. Bring the pastry edges up over the filling, brush with a little more milk, then twist to seal, making a parcel. Fish roe, breadcrumbs, olive oil, lemon juice.