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Stir a little butter through risotto at the end of cooking for a glistening sheen.
| Creamy Crispy Fish Pie |
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Serves 4  Ingredients
2 teaspoons olive oil1 leek, finely sliced 2 cloves garlic, finely chopped 2 cups Australian reduced fat milk 1 teaspoon salt-reduced chicken stock powder 2 tablespoons cornflour 400g firm white fish fillets, cut into cubes 300g broccoli, cut into florets, blanched ˝ cup frozen green peas, thawed 6 sheets filo pastry 2 tablespoons Australian reduced fat milk, extra olive oil spray Method
1. Heat oil in a large frying pan. Add leek and garlic, cooking for 2-3 minutes until tender. Pour in milk and stock powder, bring to a gentle simmer. 2. Combine cornflour with 2 tablespoons of water until a smooth paste forms. Add to milk mixture and continue stirring over a low heat until thickened. 3. Add fish, broccoli and peas to sauce and heat through. Transfer mixture to a 2 litre capacity ovenproof dish. 4. Lightly brush pastry sheets with extra milk and layer on top of each other. Cut widthways into 6 strips. 5. Scrunch each length of pastry and place on top of the fish mixture. Spray lightly with oil and bake at 180°C for 10-15 minutes, until pastry is golden and fish and vegetables are tender.
Nutritional Analysis Per Serve
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