INGREDIENTS:
For the fish:
1 piece of smoked haddock (6 ounces)
1 cod loin (5 ounces)
1 haddock loin (5 ounces)
1 skinless salmon fillet (5 ounces)
several king prawns (optional)
For the Sauce:
60g full fat cream cheese (1/4 cup)
60ml double cream (1/4 cup)
2 TBS water
1 large free range egg, beaten and divided in half
1/2 tsp Dijon mustard
1/4 tsp onion powder
salt and black pepper to taste

To finish:
2 sheets filo pastry
finely grated Parmigiana Reggiano cheese

For step by step instructions and more photo’s for this fabulous fish pie please follow this link

https://theenglishkitchen.blogspot.com/2019/07/low-carb-fish-pies.html