Baking time25 min.
- Peel the garlic, chop finely and sauté in half the 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 1 in. Wash the leek, slice into thin 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 380 °f. Melt the remaining butter. First uniformly brush the dough sheets with a thin layer of butter, then cut pieces of about 6 x 6 in, 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
100 g butter in total
2-3 tsp. flour
1/2 cup white wine
1 cup fish stock
3/4 cup cream
1/2 tsp. saffron strands
1 lb. salmon fillet, without skin and bones
1 lb. 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