I_dream_slim
Silver Member
As requested on another bit of the forum. Fish pie recipe taken from the kitchen Secrets mini mag from SW magazine.
Ingredients:
1 sml onion, halved
6 cloves-I used them but guess they are optional
4-500 g White fish cut in large chunks
200g salmon fillets cut in large chunks
1 bay leaf (optional as I didn't have any!)
400ml stock-I used chicken but could use fish or veg
200g prawns-I used pre cooked king prawns
300g quark-a dodgy subject for some but I think works brilliantly in this!
Handful of the following finely chopped: parsley, dill, chives - I used all 3 and it was beautiful but imagine it's optional
Salt & pepper
900g Maris piper or Desiree potatoes, peeled and cut into large chunks
Salad or veg to serve-I used lots of broccoli!!!!
1. Stud each onion half with 3 cloves and put in a large pan with the White fish, salmon and bay leaf. Pour over the stock and bring to the boil. Reduce the heat to low and simmer gently for 6-7 minutes.
2. Using a slotted spoon, transfer the fish to a large oven proof dish (or foil ones like mine!) and then add the prawns on top. Strain the stock into a bowl and discard the onion and bay leaf.
3. Mix together the quark and herbs until combined. Add the reserved stock and continue to mix until smooth. Season to taste and then pour over the fish mixture, making sure it's evenly coated.
4. Preheat the oven to 200'c. Boil the potatoes for 20 minutes until tender. Drain & mash. Stir in some milk or butter into the mash if you have the syns or leave out if not. Top the fish with the mash, making sure it's pushed right to the edges. Fluff the surface with a fork, then bake for 30-35 minutes. Divide between 4 plates, finish with a twist of black pepper and serve with you salad or veg.
I topped mine with a small amount of grated cheddar and a sprinkling of Parmesan-brilliant if you have the syns!
Enjoy!!!
Ingredients:
1 sml onion, halved
6 cloves-I used them but guess they are optional
4-500 g White fish cut in large chunks
200g salmon fillets cut in large chunks
1 bay leaf (optional as I didn't have any!)
400ml stock-I used chicken but could use fish or veg
200g prawns-I used pre cooked king prawns
300g quark-a dodgy subject for some but I think works brilliantly in this!
Handful of the following finely chopped: parsley, dill, chives - I used all 3 and it was beautiful but imagine it's optional
Salt & pepper
900g Maris piper or Desiree potatoes, peeled and cut into large chunks
Salad or veg to serve-I used lots of broccoli!!!!
1. Stud each onion half with 3 cloves and put in a large pan with the White fish, salmon and bay leaf. Pour over the stock and bring to the boil. Reduce the heat to low and simmer gently for 6-7 minutes.
2. Using a slotted spoon, transfer the fish to a large oven proof dish (or foil ones like mine!) and then add the prawns on top. Strain the stock into a bowl and discard the onion and bay leaf.
3. Mix together the quark and herbs until combined. Add the reserved stock and continue to mix until smooth. Season to taste and then pour over the fish mixture, making sure it's evenly coated.
4. Preheat the oven to 200'c. Boil the potatoes for 20 minutes until tender. Drain & mash. Stir in some milk or butter into the mash if you have the syns or leave out if not. Top the fish with the mash, making sure it's pushed right to the edges. Fluff the surface with a fork, then bake for 30-35 minutes. Divide between 4 plates, finish with a twist of black pepper and serve with you salad or veg.
I topped mine with a small amount of grated cheddar and a sprinkling of Parmesan-brilliant if you have the syns!
Enjoy!!!
