Baking time25 min.
- Peel the garlic, chop finely and sauté in 50g melted butter. Then sprinkle the flour over it and add wine, fish stock and cream. Add saffron to the sauce and simmer everything slowly for about 6-8 minutes. Season well with salt and pepper.
- In the meantime, rinse the fish fillets with cold water, pat dry and cut in pieces of about 3cm. Wash the leek, slice into approx. 1cm slices. Mix the two together, season with salt and pepper, and distribute among four STAUB cast iron dishes. Pour the hot sauce over the fish and leek in the dishes and gently mix with a large spoon.
- Pre-heat the oven to 200°C. Melt the remaining 50 g butter. First uniformly brush the dough sheets with a thin layer of butter, then cut pieces of about 15 x 15cm, and arrange them together loosely. Closely place together the slices of dough on the fish and leek ragout in the dishes.
- Arrange the dishes on a baking tray, place at the bottom of the hot oven. Cook the fish pie for about 25 minutes until golden brown.
1-2 garlic cloves
100g butter in total
2-3 tsp. flour
100ml white wine
200ml fish stock
1/2 tsp. saffron strands
400g salmon fillet, without skin and bones
400g white firm fish fillet, without skin and bones (e.g., zander, halibut or monkfish)
4 leaves of filo pastry, finished product from the refrigerated section