Seafood Pie
Posted: 17 Jul 2018, 19:04I know that a few (all) of my recipes are a bit off the wall for some of you, but here goes anyway.... 
1 finely chopped medium onion
120g cod or haddock
120g of salmon fillet
90g prawns
3 small squid - tentacles and innards removed - and cut into rings
100 ml cream
100 ml milk
100 ml crème fraich of cream cheese
1/2 chicken or veg stock cube - crumbled
flour and water paste to thicken the sauce
salt and pepper to taste
knob of butter
oil
mashed potato
Grated cheddar
Cut the fish into pieces about twice the size of the prawns. Gently cook the onion in the butter and a vsplash of oil till soft. Add all the fish ingredients and continue cooking gently till cooked through. Add the milk, cream and crème fraich/cheese, the crumbled 1/2 stock cube and heat through. Try not to stir too much at any point in the cooking in order not to break up the cod/haddock and salmon. Mix in the paste in spoonfuls till you get the sauce to thicken to your liking. Season to taste.
Transfer to a dish and place the mash on top then sprinkle with a bit of grated cheddar. Place under a medium grill till the cheese melts and the mash starts to brown.
When I need to warm one through if it has been in the fridge/freezer (it needs to defrost thoroughly) it goes into the oven at 140ºC (285ºF) till piping hot - 10 to 15 mins.
1 finely chopped medium onion
120g cod or haddock
120g of salmon fillet
90g prawns
3 small squid - tentacles and innards removed - and cut into rings
100 ml cream
100 ml milk
100 ml crème fraich of cream cheese
1/2 chicken or veg stock cube - crumbled
flour and water paste to thicken the sauce
salt and pepper to taste
knob of butter
oil
mashed potato
Grated cheddar
Cut the fish into pieces about twice the size of the prawns. Gently cook the onion in the butter and a vsplash of oil till soft. Add all the fish ingredients and continue cooking gently till cooked through. Add the milk, cream and crème fraich/cheese, the crumbled 1/2 stock cube and heat through. Try not to stir too much at any point in the cooking in order not to break up the cod/haddock and salmon. Mix in the paste in spoonfuls till you get the sauce to thicken to your liking. Season to taste.
Transfer to a dish and place the mash on top then sprinkle with a bit of grated cheddar. Place under a medium grill till the cheese melts and the mash starts to brown.
When I need to warm one through if it has been in the fridge/freezer (it needs to defrost thoroughly) it goes into the oven at 140ºC (285ºF) till piping hot - 10 to 15 mins.
