Haddock Borek (Croatia)

Preheat the oven to 180 °C.

Haddock Filling

Heat a frying pan over medium heat with a drizzle of olive oil. Cook the Sea Harvest Haddock for 6–8 minutes or until cooked through. Remove from the heat, flake with a fork and season with salt and black pepper.

Bring a pot of salted water to the boil and cook the potatoes for 10–12 minutes or until fork tender. Drain and allow to cool slightly.

In another pan over medium heat, melt the butter with a drizzle of olive oil. Sauté the onion for about 8 minutes or until softened and lightly caramelised. Add the garlic and cook for 1 minute. Remove from the heat and allow to cool.

Combine the cooled onion mixture, haddock and potatoes with the corn, cream, chives, parsley and lemon juice. Mix well and season with salt and black pepper.

Phyllo Pastry

Divide the filling into 3 equal portions. Lay out the phyllo pastry sheets and cover with a damp cloth to prevent them from drying out.

Whisk together the egg, yoghurt and 2 Tbsp (30 ml) melted butter.

Lay 1 sheet of phyllo pastry on a clean surface and brush with the yoghurt mixture. Repeat with another 3 layers, leaving the fourth layer unbrushed.

Spread 1 portion of filling along one edge of the pastry to form a log. Roll up tightly into a cylinder. Repeat with the remaining filling and pastry.

Coil the first cylinder into a spiral in the centre of a cast-iron skillet or baking dish. Wrap the remaining cylinders around it to create a large spiral.

Brush with the remaining 1 Tbsp (15 ml) melted butter and sprinkle with sesame seeds.

Bake for 30–40 minutes or until golden brown and crisp.

To Serve

Serve the borek warm, sliced into section, with mixed salad greens dressed lightly with olive oil and lemon juice.