Laura Mariano
Ingredients
- 2 x 275g packs rice noodles
- 2 x 260g packs No.1 Icelandic Cod Loin, cut into 1.5cm cubes
- 2 x 180g packs extra large raw king prawns
- 2 tbsp sweet smoked paprika
- 2 tbsp ras el hanout
- ½ tsp ground turmeric
- 2 tbsp garlic granules
- ½ tsp coarse black pepper
- 4 tbsp olive oil
- 10g coriander, chopped
- 10g parsley, chopped
- 2 lemons, juice of 1, other sliced into rounds, to garnish
- 2 x 270g packs filo pastry
- 125g butter, melted
- 1 British Blacktail Free Range Egg
- 200g No.1 Organic Madagascan Crevettes, to garnish
Instruction
- Preheat the oven to 200ºC, gas mark 6. Tip the noodles into a large mixing bowl and snip them with kitchen scissors to break down their length. Add the cod, prawns, spices, 1 tsp fine salt (or to taste), oil, coriander, parsley and lemon juice. Using your hands, mix together thoroughly, coating the noodles. Set aside.
- Using a metal, ovenproof round baking tin 35cm in diameter, lay down 1 sheet after another of filo, lining the entire base and sides, then brush with butter and soften and line each layer. You need butter between each layer of pastry. I use around 7 sheets, or 1 pack, for the base, then press this down ensuring there is an overlay (as you will seal this later)
- Tumble the fish and noodle mixture into the pastry, and spread out. Layer a further 6 sheets of filo pastry over the top, brushing with butter between each sheet. Tuck in the sides to create a perfect edge, tucking them down so it is perfectly cylindrical. I reserve 1 sheet of pastry for the top which I cut in ½ and layer over the top so there are no creases.
- Lightly beat the egg with a pinch of salt and 1 tbsp water. Brush this egg wash over the pastry, then cut a small cross in the top to let steam escape during cooking. Bake for 30-35 minutes, until the fish is cooked through and opaque and piping hot and the prwans are pink and opaque. Allow to cool slightly in the tin, then serve warm, garnished with lemon slices and cooked crevettes in their shells.
