Haddock and Prawn Pastillas
- 1 hour
- 2-3 people
Looking for new ways to liven up your dinners? Why not try Claire Marie’s stunning recipe for Haddock and Prawn pastillas using our Natural Haddock and King Prawns? Using pre-made filo pastry sheets, this dish is easy to make and is one more creative way you can ensure you get your two portions of fish per week.* *As recommended by the Irish Heart Foundation.
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Ingredients
170g Donegal Catch Natural haddock
90g Donegal Catch King prawns, chopped
1 onion, diced
½ preserved lemon, diced
½ lime
1 small courgette, diced
1 tbsp grated ginger
1 tsp paprika
1 tsp cumin
1 tsp sumac
Fresh parsley
Salt & pepper
Olive oil
1 pack filo pastry sheets
40g butter
Instructions
- Preheat the oven at 180C.
- Preheat the oven at 180C. In a frying pan, heat up the olive oil. Toss in the haddock fillets and cook for 5 min. Remove from the pan and crumble the fish. Slice the prawns and reserve.
- Remove from the pan and crumble the fish.
- Slice the prawns and reserve.
- In the same pan, fry the onion. Add the courgette, the preserved lemon, the juice of ½ a lime, the ginger, the spices and parsley. Cook for a couple of minutes while stirring.
- Off the heat, gently stir in the fish and prawns
- Grease the inside of the pie dishes with melted butter.
- In small pie dishes, layer one filo sheet and brush with butter. Repeat to obtain 5 or 6 oversized layers.
- Scoop a little bit of the fish mixture in. Fold the edges back over to close the pies. Brush with a generous amount of butter.
- Bake for 20 min until lightly golden. Serve with your favourite greens or salad and enjoy!
