Creamy Fish And Leek Filo Parcels Food

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SALMON & LEEK PARCELS



Salmon & leek parcels image

Much easier than it looks, once you have mastered this salmon in filo recipe it will be a dinner party favourite

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 50m

Number Of Ingredients 5

4 leeks , trimmed and finely chopped
25g butter
100g full-fat crème fraîche or cream cheese
6 sheets filo pastry
2 skinless salmon fillets

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Put the leeks into a large saucepan with 3 tbsp water and a couple of knobs of butter. Cover, then cook for 10 mins until tender. Remove from the pan, allow to cool, then mix with the crème fraîche and some seasoning.
  • To assemble the parcels, brush a sheet of pastry with melted butter, then lay 2 more sheets on top, brushing butter between each layer. Place a salmon fillet in the centre, season, then spoon over half the leek mix. Fold the ends over the top, pull up the sides and scrunch together to enclose. Repeat.
  • Brush both the parcels with melted butter. Put onto a lightly greased baking sheet, then cook for 20-25 mins until browned and crisp. Delicious served with a green salad.

Nutrition Facts : Calories 793 calories, Fat 55 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 37 grams protein, Sodium 1.75 milligram of sodium

CREAMED CHARRED LEEKS WITH FILO FETA PARCELS RECIPE - (4.4/5)



Creamed Charred Leeks With Filo Feta Parcels Recipe - (4.4/5) image

Provided by ltrodrigu

Number Of Ingredients 18

For the Leeks:
2 leeks, light-green/white parts cut in half lengthwise, keeping root intact to prevent them from falling apart, rinsed
1 1/2 tablespoons olive oil
3 scallions, thinly sliced
1 garlic clove, finely chopped
1 2/3 cups heavy cream
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh mint
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
For the Filo Parcels:
4 sheets frozen filo pastry, thawed
8 tablespoons unsalted butter, melted
4 (2 1/2-inch square, 1/4-inch thick) pieces feta cheese
1 tablespoon thyme leaves (optional)
1 tablespoon olive oil
1 tablespoon honey
1 tablespoon toasted sesame seeds

Steps:

  • Make Creamed Leeks: Preheat a griddle or cast-iron pan over high heat. Drizzle leeks with ½ tablespoon oil. Place leeks on hot griddle and cook, flipping occasionally, until slightly charred, about 7 minutes. Remove leeks from heat and let cool. Cut cooled leeks into 1-inch lengths, discarding roots. Heat 1 tablespoon oil in a medium saucepan over medium heat. Once hot, add scallions and garlic, and cook until tender, 3-5 minutes. Stir in cream and leeks until combined. Reduce heat to medium-low and simmer until leeks are tender, cream has reduced by ⅔ and consistency is similar to creamed spinach, 30-35 minutes. Stir in herbs and season with salt and pepper. Turn heat off and leave pan on stove, covered, to keep warm. Make Filo Feta Parcels: Lay thawed filo dough sheets in a stack on a dry work surface. Remove one sheet of dough and lay flat on surface. Cover remaining stack of filo dough with a layer of plastic wrap, then a damp towel. Working quickly, brush sheet of filo with melted better, then fold in half crosswise from bottom to top. Brush top layer again with melted better. Place 1 feta square at left end of filo, about 2 inches from edge of dough. Sprinkle feta with thyme leaves, if using. Fold left short end of filo over feta, then fold two long edges over top of feta. Roll filo-feta packet from left to right to form a neat parcel. Brush surface with melted butter. Repeat with remaining filo and feta. Heat oil in a large nonstick pan over medium heat. Once hot, fry feta-filo parcels until just golden, 2-3 minutes per side. To serve, place parcels on top of creamed leaks, drizzle with honey and sprinkle with sesame seeds. Serve immediately with a glass of ouzo!

FISH WITH CREAMY LEEKS



Fish with Creamy Leeks image

Provided by Maggie Ruggiero

Categories     Fish     Christmas     Low Carb     Quick & Easy     Low Cal     Low Sodium     Leek     Fall     Winter     Healthy     Sour Cream     Gourmet

Yield Makes 4 servings

Number Of Ingredients 7

1/2 cup sour cream
1 1/2 teaspoons all-purpose flour
2 medium leeks (white and pale green parts only), thinly sliced
2 tablespoons unsalted butter
2/3 cup water, divided
4 (6-ounce) pieces thick white-fish fillets such as pollock or Pacific cod, skinned
1 tablespoon chopped dill

Steps:

  • Whisk together sour cream and flour.
  • Wash leeks, then put in a large heavy skillet with butter, 1/3 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover with parchment, then with a lid, and simmer over medium heat, stirring once or twice, until leeks are tender, about 10 minutes.
  • Stir in sour-cream mixture and remaining 1/3 cup water.
  • Season fish with 1/4 teaspoon each of salt and pepper, then add to leeks and cook, covered with parchment and lid, until just cooked through, 8 to 10 minutes. Serve sprinkled with dill.

CREAMY LEEK PHYLLO PARCELS



Creamy Leek Phyllo Parcels image

Make and share this Creamy Leek Phyllo Parcels recipe from Food.com.

Provided by PinkCherryBlossom

Categories     Cheese

Time 45m

Yield 3 serving(s)

Number Of Ingredients 7

25 g butter
1 large leek, sliced
100 g cream cheese, softened
1 teaspoon ground nutmeg
black pepper, to taste
6 sheets phyllo pastry
olive oil, for brushing

Steps:

  • Preheat oven to 180ºC.
  • Grease a large baking tray.
  • Melt the butter in a saucepan and fry the leek until soft then beat in the cheese until thoroughly mixed. Season with pepper and nutmeg.
  • Brush 1 sheet of phyllo pastry with olive oil and fold in half lengthways.
  • Place 1/6th of the filling mixture at the bottom of the strip of pastry.
  • Fold over in a triangle shape. Continue folding, keeping the triangle shape, until you reach the end of the strip of pastry.
  • Make sure the filling is completely enclosed.
  • Place on the baking tray and brush with oil. Repeat this for the remaining pastry.
  • Cook for 20-25 minutes until crisp and slightly browned. Cool slightly before serving.

Nutrition Facts : Calories 311.3, Fat 21, SaturatedFat 12.3, Cholesterol 54.5, Sodium 336, Carbohydrate 25.4, Fiber 1.4, Sugar 1.5, Protein 5.8

SALMON & LEEK PARCEL



Salmon & leek parcel image

A simple salmon dish, parcelled up to seal in the flavours. With creamy mascarpone and fresh leeks, this fish supper is easy and rich in omega-3

Provided by Good Food team

Categories     Dinner, Fish Course, Main course, Supper

Time 30m

Number Of Ingredients 7

250g leek (about 3 small ones), thinly sliced
85g mascarpone
1 tbsp chopped dill , plus 1 tsp
2 skinless salmon fillets
½ lemon , grated zest of 1/4, plus a good squeeze of juice
2-3 tsp capers
baby potatoes and wilted spinach, to serve (optional)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Place two sheets of baking parchment (large enough to wrap up each salmon fillet) on your work surface.
  • Put the leeks in a pan with 6 tbsp water, cover and bring to the boil. Cook for 5 mins until the water has been absorbed and the leeks are almost tender. Stir in the mascarpone, 1 tbsp dill and some seasoning.
  • Spoon half the creamy leeks into the middle of one sheet of parchment and place a salmon fillet on top, then repeat to make a second parcel. Sprinkle over the lemon zest with a squeeze of juice, then scatter over the capers and the remaining 1 tsp dill.
  • Bring the parchment up over the fish and join the two edges together by folding them over several times down the middle. Do the same with the ends and place the parcels, spaced apart, on a baking sheet.
  • Bake for 12-15 mins, depending on how well done you like your fish, then carefully tear open the parcel. Serve with lemon wedges for squeezing over, baby potatoes and wilted spinach, if you like.

Nutrition Facts : Calories 480 calories, Fat 36 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 0.5 milligram of sodium

CREAMY FISH & LEEK PIE



Creamy fish & leek pie image

Give the humble fish pie a flavour-boosting makeover with Tommy Banks' version, made with king prawns, salmon and haddock and topped with a comforting, cheesy mash

Provided by Tommy Banks

Categories     Dinner, Fish Course, Main course, Supper

Time 2h5m

Yield Serves 4-6

Number Of Ingredients 16

1½ kg Rooster or Maris Piper potatoes, unpeeled
200ml double cream
50ml milk
50g grated cheddar
50g grated parmesan
100g butter
3 leeks, thinly sliced
¼ tsp ground nutmeg
1½ tbsp wholegrain mustard
100ml dry white wine or dry vermouth
200ml double cream
½ small bunch chives, chopped
½ lemon, zested and juiced
125g skinless smoked haddock, cut into large chunks
125g skinless salmon, cut into large chunks
125g raw king prawns

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Prick each potato a few times with a knife (to prevent them from bursting) and bake on a baking tray for 1 hr-1 hr 30 mins or until soft when pressed. Cut the potatoes in half and scoop out the flesh into a bowl and mash it with a fork or ricer. Save the skins for another day. While the potato is still hot, mix in the cream and milk to make a smooth mash, season and set aside.
  • While the potatoes are baking, make the fish pie mix. Put a large frying pan on a medium heat. Melt the butter and cook the leeks slowly for 10 mins until they are sweet and tender, then season and add the nutmeg. Stir in the mustard, then pour in the wine and reduce until there is almost no wine left. Pour in the cream and simmer for about 10 mins until reduced by half. Remove from the heat, and add the chives along with the lemon juice and zest. Taste for seasoning.
  • Stir the haddock, salmon and prawns into the creamed leeks and transfer to a medium baking dish, then top with the mashed potato, smooth over to cover the fish, and scatter over the cheeses. Bake for 25-30 mins until the cheese has turned golden brown.

Nutrition Facts : Calories 833 calories, Fat 60 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 24 grams protein, Sodium 1.2 milligram of sodium

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