FISH PIES WITH SMOKED SALMON, PRAWNS & DILL
These pies can be prepared the previous day - perfect for entertaining
Provided by Sara Buenfeld
Categories Dinner
Time 1h10m
Number Of Ingredients 12
Steps:
- Boil the potatoes in salted water for 20 mins until tender. Drain, then mash with the green from the onion, the butter, milk and plenty of seasoning until smooth and lump-free.
- Pour the milk into a pan and add the butter and flour. Cook over a medium heat, whisking until the sauce is bubbling and thickened. Stir in the white parts of the onion, then bubble again for a min. Cool for about 5 mins, stirring frequently, then add the egg yolks, dill and smoked salmon. Season to taste.
- Divide the pollock between 8 x 300ml pie dishes or ramekins. Scatter over the prawns, stir then spoon over the smoked salmon sauce. Top each pie with mash, then cover and chill until ready to cook. They will keep in the fridge overnight.
- Heat oven to 190C/fan 170C/gas 5. Put the pies on baking sheets, then bake for 30 mins until bubbling and starting to turn golden. Serve with the broccoli (below).
Nutrition Facts : Calories 560 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 1.73 milligram of sodium
FISH PIE WITH PRAWN, SMOKED SALMON AND DILL RECIPE - (3.5/5)
Provided by Grazor
Number Of Ingredients 17
Steps:
- Difficulty and servings Easy Serves 8 Preparation and cooking times Preparation time Prep 40 mins Cook time Cook 30 mins Method 1. Boil the potatoes in salted water for 20 mins until tender. Drain, then mash with the green from the onion, the butter, milk and plenty of seasoning until smooth and lump-free. 2. Pour the milk into a pan and add the butter and flour. Cook over a medium heat, whisking until the sauce is bubbling and thickened. Stir in the white parts of the onion, then bubble again for a min. Cool for about 5 mins, stirring frequently, then add the egg yolks, dill and smoked salmon. Season to taste. 3. Divide the pollack between 8 x 300ml pie dishes or ramekins. Scatter over the prawns, stir then spoon over the smoked salmon sauce. Top each pie with mash, then cover and chill until ready to cook. They will keep in the fridge overnight. 4. Heat oven to 190C/fan 170C/gas 5. Put the pies on baking sheets, then bake for 30 mins until bubbling and starting to turn golden. Serve with the broccoli (below). Try Lemon butter broccoli Beat 50g butter with the zest of a whole lemon and juice of half and season. Steam 900g broccoli florets for 8-10 mins, then drain and toss with the butter. PER SERVING 560 kcalories, protein 39g, carbohydrate 66g, fat 17 g, saturated fat 9g, fibre 5g, sugar 9g, salt 1.73 g Recipe from Good Food magazine, February 2009.
SMOKED TROUT FISH PIES
Make a comforting fish pie in a flash, with this super-speedy recipe
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Melt the butter in a saucepan, then stir in the flour for 1 min. Gradually stir in the milk and horseradish, if using. Bubble the sauce to thicken for a couple of mins, then add the dill, three-quarters of the onions, the lemon zest, fish and some seasoning. Pour into 4 individual pie dishes or 1 large pie dish.
- Mix the mashed potato with the remaining spring onion. Spoon over the fish mixture, then bake for 15-20 mins until golden and bubbling.
Nutrition Facts : Calories 382 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 2.58 milligram of sodium
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- For the potato topping, place the potatoes in a large pan of boiling salted water and cook for 15-20 minutes, or until tender.
- Drain the potatoes well and mash them with a potato masher or ricer along with salt, white pepper and butter, to taste.
- For the poaching broth, place the fish stock, vermouth, onion, fennel, carrot, celery, bay leaf and saffron in a large pan and bring to the boil.
- For the fish, place the white fish, smoked haddock, salmon and prawns into the broth and poach for three minutes. Using a slotted spoon, gently remove the fish from the pan and set aside.
- Pour the broth through a sieve into a clean pan, discarding the vegetables and herbs. Bring the broth back to the boil and simmer until reduced by half.
- For the parsley sauce, heat the butter and flour together in a pan over a low heat, stirring to make a paste.
- Add the reduced broth a ladleful at a time and keep whisking until smooth. Add the milk and the parsley, bring to the boil, then reduce the heat and simmer for ten minutes.
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