INGREDIENTS

INSTRUCTIONS

1. Melt the 2 tbsp butter in a frying pan and add the spring onions. Fry
gently for 2 minutes.
2. Add the mushrooms and a squeeze of lemon juice, and cook for a minute or
so or until the mushrooms into a bowl.
3. The salmon and monkfish have already been cooked but are just underdone.
Remove any skin and bones and break the fish up into large chunks.
4. Add to the bowl of onions and mushrooms, along with 1 tsp of grated
lemon rind, the parsley and dill and the cooked rice.
5. Gently stir everything together so as not to break up the fish, moisten
with a little sour cream.
6. Add salt and fresh ground pepper.
7. To assemble the pastry, brush one sheet of filo with melted butter and
lay it on a work surface.
8. Brush the second sheet and lay it on top of the first one so that they
overlap in the centre. Repeat this until all 10 (or 12) sheets have been
used up and you are left with a nice rectangle with is thicker in the
centre.
9. Spoon some of the mixture down the centre of the sheet of pastry,
leaving a gap of about 3 inches at the top and bottom.
10. Slice the hard boiled eggs and lay over the fish mixture. Do this until
all the eggs have been use up, ending with a layer of fish.
11. Take one long side of the pastry and fold over the pie filling. Brush
with more melted butter, and then fold over the remaining side of the
pastry and fit snugly.
12. Brush again with melted butter. Any pastry eggs should be tucked under
the pie. Fold the pastry at the top and bottom of the pie underneath it.
13. Carefully lift the pie onto a greased baking tray and cook in a
preheated oven set at 180ºc / 350ºf / Gas Mark 4 for 35 - 40 minutes, until
golden brown.
14. If they pastry appears to be overcooking, cover with a piece of cooking
foil.
Converted by MC_Buster.
NOTES : Chef:Greg Robinson
Converted by MM_Buster v2.0l.

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