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
SPICED FISH & MUSSEL PIE
A make-ahead mildly spicy alternative to traditional fish pie that makes an ideal casual dinner party dish
Provided by Jo Pratt
Categories Dinner, Lunch, Main course
Time 1h15m
Number Of Ingredients 12
Steps:
- Boil the parsnips and potatoes for 15-20 mins until tender. Drain and mash well with 25g/1oz butter and seasoning. Cover and set aside.
- Bring the stock to the boil in a large pan. Tip in the mussels, cover and leave to steam for about 3 mins, or until the shells open. Drain into a colander set over a large bowl to reserve the stock. Remove and throw away the shells and any un-opened mussels. Cover the cooked mussels to stop them drying out.
- Melt the remaining butter and fry the onion until softened. Stir in the curry powder and fl our, and cook for about 1 min. Pour in the coconut milk and 3-4 tbsp of the reserved mussel stock and stir well until you have a smooth sauce. Leave to simmer for 5 mins until thickened.
- Add the cod to the sauce, return to a simmer and cook for 3-4 mins, stirring occasionally, but trying not to break up the cod. Stir in the mussels, prawns and coriander, season, then tip into a large ovenproof dish. Spread the parsnip mash over the top.
- To serve now heat the grill and grill until the mash is golden and crusty. To eat later cool, cover, then chill for a couple of hours. To serve, heat oven to 200C/ fan 180C/gas 6 and bake for 35-40 mins until hot all the way through.
Nutrition Facts : Calories 458 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 43 grams carbohydrates, Fiber 8 grams fiber, Protein 38 grams protein, Sodium 1.94 milligram of sodium
CREAMY FISH TOPPED WITH MUSSELS AND PRAWNS
Make and share this Creamy Fish Topped With Mussels and Prawns recipe from Food.com.
Provided by The Flying Chef
Categories European
Time 23m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Note make the sauce first and leave on heat as the fish fillets cooking time are very quick.
- In a fry pan heat a little oil and cook garlic slightly, you don't want to burn it, add the green onion and cook for about 30 seconds to 1 minute.
- Boil, steam or microwave carrots and beans until tender, set to one side.
- Heat milk in pan, add both the stocks. Blend cornflour with a little water and add half the mixture stir until sauce thickens slightly.
- Add sour cream, lemon juice, white wine, cream and mustard stir until thoroughly.
- combined.
- Add cheeses and stir until melted, add garlic onion mixture and dill. If the consistency of the sauce is not to runny like a broth, don't add the remaining cornflour. If it needs to be thickened up a little more to make it more of a sauce, this is where you add remaining cornflour. I add a little at a time until desired consistency. ( I don't know why but sometimes I need all of the cornflour and other times what I add in the beginning is enough.).
- Add the carrots, beans, mussel meat, and prawns. Leave over low heat while you cook the fish, stir sauce occasionally.
- Pour a little oil in a pan and heat. Pat fish on both sides lightly with flour, place fillet in pan (pan should be hot enough that fish sizzles when added, turn heat down to a medium high heat immediately) Cook, without moving fish, until edges of fillets are opaque and bottoms are golden brown, 3 to 4 minutes.
- Turn the heat up on the sauce, so it is nice and hot when served. Turn fish over and cook again without moving fish, 3-4 minutes. This is for thick fillets, for thin it will only be 2-3 minutes a side.
- To serve place a mound of mash potato in a large bowl, place fillet on top and pour sauce over.
Nutrition Facts : Calories 377.2, Fat 20.4, SaturatedFat 11.4, Cholesterol 167.6, Sodium 445.3, Carbohydrate 13.2, Fiber 1.7, Sugar 3.4, Protein 30.1
THAI MUSSELS & PRAWNS
Give shellfish a Thai makeover with chilli, ginger, lemongrass and coconut milk. Try it as a starter or fish course when hosting a romantic dinner for two
Provided by The Gills Gals
Categories Dinner, Lunch, Main course, Starter, Supper
Time 20m
Number Of Ingredients 10
Steps:
- Blitz half the red chilli, the coriander stalks, garlic, ginger and coconut milk in a blender.
- Pour the coconut milk mixture into a saucepan, add the lemongrass and cook over a medium heat for 5 mins. Turn up the heat, add the prawns and mussels, then cover and cook for 4 mins - the prawns should be pink and the mussel shells should be open (discard any that have not opened). Remove the lemongrass and discard.
- Divide the shellfish and broth between two serving bowls and squeeze over some lime. Chop the coriander leaves and sprinkle over the top along with the rest of the chilli. Serve with slices of crusty bread to soak up the broth.
Nutrition Facts : Calories 476 calories, Fat 36 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 1.1 milligram of sodium
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- Stir the fish into the sauce with the remaining ingredients and season. Simmer for 2-3 minutes and spoon into 4 warm round bowls. Lay the pastry on top and serve immediately.
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