Smoked Fish and Fennel Filo Pie with Dukkah Honey-Glazed Carrots

Steps

1. oven to 200°C. Grease a large pie or oven dish (25x30cm)
2. Heat butter in a large fry-pan on medium heat. Fry onion, fennel and fennel caraway seed mix for 5–6 minutes, until vegetables are softened. Flake fish away from skin, removing any bones and set aside in a bowl.
3. Stir flour into onion and fennel, and cook for 1 minute. Add sour cream, salt and pepper, stir. Add milk, half cup at a time, while stirring, until smooth and thickened, 2–3 minutes. Remove from heat and stir in cheese and fish. Allow to cool slightly.
4. Use 2 sheets of filo pastry to line base and sides of prepared dish, gently pressing into corners (excess can overhang). Lightly brush with oil, place another 2 sheets of filo on top, brush again with oil. Repeat until you have used 8 sheets of filo. Spread filling into dish. Fold overhanging filo inwards, and brush with oil. Fold 1 sheet of filo in half and place on top of pie to cover. Brush with oil and repeat with last filo sheet. Brush top with oil and sprinkle with dukkah. Bake for 15–18 minutes, until golden.
5. Bring a medium pot of salted water to the boil. Cut carrots in half lengthwise and slice thinly on an angle. Boil for 2 minutes, then drain. Return to pot with butter, honey, vinegar and olive oil. Simmer until reduced, about 5 minutes. Stir through spinach, season with salt and pepper.
6. Cut pie into pieces and serve with vegetables on the side. Garnish with dukkah.