Golden Halibut Pie Recipe

Golden Halibut Pie, from 'The Four Seasons Cookbook," by Shirley Gail

1 1/2 lb. halibut fillets, or another white fish (skin on)
1 1/4 cups milk
flavoring ingredients: onion slices, bay leaf, black peppercorns
4 oz. cooked peeled prawns
1/2 cup butter
1/2 cup flour
1 1/4 cups single cream
3 oz. gruyere cheese, grated
1 bunch watercress (leaves only)
1 tsp. dijon mustard
5 sheets phyllo dough
salt and pepper, to taste

1. Place the fish fillets in a pan. Pour milk in and add flavoring ingredients to pan. Bring just to a boil, then cover and simmer for 10-12 minutes or until fish is tender.

2. Remove the fish from the pan, then skin and debone it. Flake into an oven-safe casserole dish. Scatter prawns over the fish. Then, strain the milk and reserve it in a small bowl.

3. Melt 4 tbsp of butter in pan. Stir in flour and cook for 1 minute. Stir in milk and cream, then bring to a slight boil and simmer 2-3 minutes or until slightly thick.

4. Stir watercress, cheese, mustard and salt and pepper to taste. Pour over fish and let cool about 10 minutes.

5. While the mixture is cooling, preheat oven to 375F. Melt butter, brush 1 sheet of phyllo dough. Crumple sheet and lay on top of fish. Repeat with remaining sheets. Bake for 25-30 minutes or until phyllo is golden and crisp.

NOTES: Loving Boyfriend says he would increase the amount of fish and prawns or decrease the amount of liquid filling because he felt there wasn't enough substance. He also noted to be sure and use fish with the skin on, or it becomes difficult to remove the cooked fish from the pan. He said he had some trouble with the phyllo dough drying out (I warned him to read the back of the box thoroughly first as I've had my own problems with phyllo dough). Another tidbit that I might recomment would be that you could also spray the phyllo with cooking spray as opposed to melting butter and trying to brush it on. But overall, it was an excellent dish, and I was just happy to enjoy a night on the couch while he (gratuitously) slaved away in the kitchen. Isn't love grand?

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