Fish and Seafood Pie

This dish is a nice seafood option, and with the omission of the prawns makes for a kosher meal as well. For a discussion of milk and fish in kosher cooking see: Milk and Fish.

Ingredients:

Filling-

  • Seafood Sticks (Krab Stix) [I used Vici Surimi Royal] 100g
  • White Fish 90-100 g fillet
  • Smoked Haddock 75- 90 g fillet
  • Salmon 100 g fillet
  • Prawns 200g (Omit for kosher option)
  • Onion 1/2 small
  • Peas (fresh or frozen) 1/4 cup
  • Double Cream 200 g
  • Egg Whites 3
  • Black Pepper 1/4 tsp
  • Fish Stock Cube
  • Goats Cheese 100 g
  • Parsley dried 2 heaped tsp
  • Dijon Mustard 1 heaped Tbs
  • Oil (just a dash)

Topping –

  • Butter 30 -50 g (as per taste)
  • Potatoes 3 large
  • Milk (enough to make mashed potatoes smooth)

Method:

Peel and dice the potatoes and boil in lightly salted water for 15 minutes. While potatoes are cooking dissolve the stock cup in a very small amount of hot water to make a paste, then put it into a mixing bowl with the parsley, mustard, pepper, egg, and cream.  Mix thoroughly and set aside. Dice the onions and quickly fry in the oil for 5 minutes.  Add onion, and goats cheese to the cream mixture and blitz with electric mixer.

Drain Potatoes and mash in butter and milk till smooth. Set aside.

Dice the fish fillets and place in a 9-10 inch casserole dish. Add peas and prawns (if used).  Pull seafood sticks into strands and add to fish. Then stir in the sauce mixture being sure to mix the various seafood ingredients. Top with the mashed potato and place in a preheated 180 C /350 F oven for 40 minutes

Remove from oven and let stand for 5 minutes before serving.

Padre

 

 

 

 

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