The Dogmother Posted March 16, 2009 Share Posted March 16, 2009 One of my reserve recipes for unexpected visitors or when I just can't be bothered: Fish pie: Haddock fillets Prawns Half an onion One clove of garlic Cheddar, grated Parmesan cheese Jar of M&S chablis sauce Spring onions New potatoes in their skins Chop the spring onions and sprinkle in the bottom of the dish that you want to cook it in. Finely chop the half onion and crush the clove of garlic, fry in a little olive oil. Chop up the haddock in big chunks, add those and the prawns and cook slowly until tender. Pour the Chablis sauce over the top. Transfer to the big dish and distribute evenly. Sprinkle with grated cheddar. Rinse the potatoes, leaving the skins on. Slice thinly and layer on top of the pie, then sprinkle with parmesan. Cook for about an hour, start with foil on top, then take it off for the last half an hour. Quote Link to comment Share on other sites More sharing options...
Sheilaz Posted March 16, 2009 Share Posted March 16, 2009 Mmmmmm...that sounds lovely. I've made up my mind to cook fish more often, so this will be a good starting point, especially as I love haddock. Thanks! Quote Link to comment Share on other sites More sharing options...
chickencam Posted March 17, 2009 Share Posted March 17, 2009 I love fish pie, it is a great dish for a family meal, all prepared in advance I usually use frozen fish too defrosted by sitting it in water for about 30 minutes, so then it is a store cupboard meal too. I did an easy fish pie last week. I had a carton of cream that needed using and when I got a fish stock cube out i saw the recipe on the box. I blended the stock cube (might not use all of it next time a bit salty but tasted ok once cooked ) with a little of the cream, then added the rest of the cream and heated it to simmering point, I then poured the sauce over a mixture of smoked haddock and salmon with a little defrosted and squeezed frozen spinach and some peas then topped with mash. It got a big thumbs up and was much easier than making a bechamel sauce and less stodgy too. By the time you take the butter and flour into account a tub of cream or creme fraiche can't be any more unhealthy either. Quote Link to comment Share on other sites More sharing options...
Seagazer Posted March 17, 2009 Share Posted March 17, 2009 I love fish pie and make it every now and again. The first time I made it I poached the fish carefully, made the sauce etc from scratch. Took absolutely ages, put it on the table and the kids refused to eat it Luckily OH and YS love it now and we make it several different ways according to whichever cookery book I look in. Great to have new ways to make it. Quote Link to comment Share on other sites More sharing options...
Happy chickens! Posted March 18, 2009 Share Posted March 18, 2009 Chickencam wrote I had a carton of cream that needed using I was brought up to use any cream going off in scones instead of half the milk!! You mean you can use it in other recipes?!!!!! Quote Link to comment Share on other sites More sharing options...
