1 leek, white part only, washed, sliced
1/4 cup plain flour
2 cups Massel vegetable liquid stock (see Notes)
2 tablespoons lemon juice
1/2 cup thickened cream
1kg snapper fillets, cut into 8cm pieces
8 sheets filo pastry or puff pastry (If using puff pastry only 60gr of butter).
Melt 60g butter over medium-high heat. Add leek. Cook, stirring, for 3 to 4 minutes or until tender. Add flour. Cook for 2 minutes. Remove from heat. Slowly add stock, stirring constantly. Return to heat, stirring, until mixture comes to the boil.
Reduce heat. Add lemon juice. Simmer, uncovered, for 5 minutes. Remove from heat. Stir through cream. Cool completely.
Preheat oven to 200°C. Place fish into an 8-cup capacity ovenproof dish. Season. Pour leek mixture over fish.
Melt remaining butter. Brush 1 sheet of filo with butter. Top with another sheet of filo. Continue with remaining butter and filo. Place pastry over fish, tucking in edges. Bake for 30 to 35 minutes, or until golden.