Tuesday, May 24, 2011

Fish Pie

Just felt like digging into a warm soft pie and to my mind all that could mean was Fish Pie!

After looking at various recipes this is what I did.

2 Perch fillets with some prawns
400ml milk
4-5 cloves
1 yellow onion diced
fresh dill
salt & pepper
dash of olive oil
In a deep pan splash some oil to coat the dish then add the fish and cloves, onion, salt and pepper and pour in the milk to cover the fish. Place in the oven and bake at medium heat for 20 minutes. Once cooked remove the fish to cool with the prawns and once cool enough flake the fish into bite size pieces.
Reserve the milk (strain it and keep aside)

5-6 big potatoes cleaned and boiled till soft then mashed with some butter, salt, pepper and the reserved milk to make a smooth mash.

In a pan stir fry some yellow onions in some butter then add some sliced mushrooms and green peas and stir well. After a few minutes add some chicken stock and reduce to thicken the mushrooms. Keep aside.

In a deep pan, heat some butter and then add 2-3 tablespoons of flour to make a roux. Take off the heat and mix the roux well and add the remaining milk reserved from the fish. Add some nutmeg and cracked black pepper and return the pan to the heat and keep stirring for about 10 minutes. The sauce should be thick and creamy. You may add some fresh herbs like dill to the sauce and more chicken stock if the sauce is too thick. Taste for salt and keep aside.

In a well greased shallow baking pan, add the fish and prawns, then add the mushroom and green beans. Next add the sauce and spread the mixture well. Finally spread the mashed potato on top, sprinkle with some grated Parmesan and bake for about 20-30 minutes until the pie is golden brown.


Ceaser Salad

After a long hiatus I have started cooking again. What's been cooking are quick and easy dishes as the focus now is Michael our 11 week old baby boy:-)

Anyway finally made my very own Ceaser Salad, the recipe was adapted from various recipes found on the net.

Ceaser Salad sauce
1 teaspoon mustard
1 teaspoon balsamic vinegar
3 teaspoons lemon juice
1 egg (put into boiling water for 45 seconds)
1/3 cup olive oil
some capers
2 pips garlic (smashed)
Pinch of salt and Pepper
Mix everything except the oil, whisk it all well and then steadily add the oil and keep whisking till well combined, chill till ready to use.

I grilled some chicken breast and used some romaine lettuce, boiled eggs, tomatoes, Lebanese cucumber, oven toasted almonds all combined together and topped with the dressing and generously grated Parmesan.

Served with a side of home made garlic toasted bread with fresh dill.


Tuesday, July 20, 2010

Salmon Burgers

I've never been a fan of salmon. It probably has something to do with the smell and the fact that it's a fish! gasp! but the kids love salmon and it's a superfood (packed with omega 3 fish oils). Was relieved to find this recipe online. I've made it a couple of times and it always comes out great.

Ingredients: (Makes 4 burger patties)

800gm salmon fillet
300 ml breadcrumbs
4 large shallots, finely chopped
250 ml cooked bacon, finely chopped
180ml flat leaf parsley
30ml honey or maple syrup (can be skipped)
1/2 tsp paprika
pepper to taste
zest of 1 lemon
4 burger buns

Pulse salmon in food processor until ground. Stir in shallots, parsley, bacon, pepper, paprika, lemon zest and honey.

Add in breadcrumbs gradually while mixing until you reach desired consistency.

Form mixture into 1 inch patties and refrigerate until ready to grill.

Preheat grill / over to 190 degrees. Grill each side for approx 6 minutes.

Serve with salad. Thai chili sauce or dill mayo.