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Recipes

Norwegian haddock, horseradish and fennel filo pie

Chunky, white pieces of Norwegian Haddock play the main role in this delicious pie recipe. Add ingredients like fennel, cornichons, fresh herbs and creamed horseradish for the ultimate result.

Cooking timeOver 60 min
Difficulty levelMedium

Ingredients

Preparation

  • Preheat the oven to 190°C/170°C fan.
  • Trim, quarter and remove the core of the fennel.
  • Bring a saucepan of salted water to the boil, add the fennel and cook until tender. Drain well and pat the fennel dry with a clean tea towel.
  • Peel and chop the shallots. Melt the butter in a saucepan and sauté the shallots until soft. Add the flour and stir to form a roux. Remove from the heat and slowly add the Vermouth or white wine, a little at a time, stirring constantly as the sauce thickens.
  • Allow the alcohol to cook out a little before adding the milk and season with a little salt and pepper.
  • Chop the dill, parsley and cornichons. Allow the sauce to cook gently for 3 minutes and then add the dill, parsley, cornichons and horseradish.
  • Lay the fennel quarters in the bottom of a greased ovenproof pie dish. Cut the haddock into large chunks, scatter over the fennel and pour over the sauce.
  • Brush the filo pastry sheets with some melted butter and tear in half. Scrunch each piece up and place on top of the pie, repeating until the top of the pie is covered.
  • Put the pie onto a baking sheet and bake in the preheated oven for 30-35 minutes until the pastry is golden brown in colour.
  • Remove from the oven and serve immediately.