Red Emperor & Prawns in Pastry Rolls

Ingredients:

500g Red Emperor Fillets
Water
250g Cooked Cocktail Prawns
2 tbsp Butter or Margarine
1 medium Onion
finely chopped
60g Mushrooms
finely chopped, 3 tbsp Flour
1 1/4 cups Milk
1/2 cup Grated Cheddar Cheese
2 tbsp Lemon Juice
1 tsp finely grated Lemon Rind
S&
10 sheets Filo Pastry
Melted Butter and Sesame Seeds

To Cook:

Rinse fillets under fresh water.
Place in pan and just cover with water.
Poach gently until flesh flakes, about 3-4 mins.
Remove and flake fish. Rinse prawns and chop roughly.
In a saucepan melt butter and gently cook onion, add mushrooms and cook for 2-3 mins.
Stir in flour and cook for 2 mins. Gradually pour in milk and stir over heat until sauce boils and thickens.
Remove from heat and add cheese, lemon juice, rind, S&P and mix well.
Fold in flaked fish and prawns.
Brush and stack filo sheets with melted butter, brush top sheet with butter.
Place filling toward bottom longer edge, keeping 4cm of sides clear of filling.
Fold base and sides over filling and roll up.
Place seam side down onto a greased baking sheet, brush top with butter and sprinkle with sesame seeds.
Bake in a preheated oven 180C for 20 mins until golden.
Serve hot cut into thick slices, serves six.