Monday, 29 August 2011
Fish pie on the fly
It's the end of a long week, I've been potty training my nearly-two year old, husband has been working mad hours and I haven't been shopping. I raided my freezer for meal options and found some salmon fillets. A quick check of my fridge reveals a few spring onions, some carrots and a pot of crème fraîche that needed using up. These ingredients were asking to be made into a fish pie.
This was so easy to make, and so adaptable according to what ingredients you have. My amounts below serve four people.
Here's what I used:
- 3 spring onions (chopped)
- 2 carrots (diced)
- 150ml or 2/3cup crème fraîche
- 1/4tsp mustard powder
- 1tsp oregano
- 1tsp basil
- handful fresh parsley (finely chopped)
- 4 x salmon fillets
- 5 medium size potatoes
- 75g/3oz cheddar cheese (grated)
- large knob of butter
- tbsp olive oil (light)
Here's how I made it:
1- Heat the oil in a pan and add the onions and carrots. Sauté until soft.
2- Add the crème fraîche, herbs and mustard powder and stir until the crème fraîche has melted.
3- Meanwhile, skin & cook the salmon fillets. I poach mine in the microwave to prevent them drying out.
4- Flake the cooked fish into the sauce.
1- Chop the potatoes (peeled or unpeeled, your preference) and add to boiling water. Boil until cooked.
2- Drain potatoes and mash with butter.
3- Add 3/4 cheese to the mash and stir in.
Place the filling into a medium size pyrex dish, top with the mash and sprinkle the remaining grated cheese on top. Grill until the cheese on top has melted and gone golden brown.
Serve with green peas. Delicious.
Crème fraîche for double/single cream or dairy free equivalent
Spring onions for onions, leeks
Mash for a pastry, suet or cobbler top
Add peas, green beans, soya beans.
Have fun with it!