Fish pie and steamed Samphire
Fish pie made with Haddock, Prawns and diced mushrooms in Parsley sauce, topped with mashed potato and breadcrumbs (including one digestive and one ginger biscuit) as well as 3 oz of cheddar cheese and a sliced tomato, oven baked until golden brown on top. Served with Samphire (Rock samphire, Crithmum maritimum) steamed in Lemon juice. Yes I cooked it and ate it too!
I didn't keep a note but it was approximately........
Should serve 3-4 people.
300 grams of Haddock Fillet
100 grams of peeled prawns
2 medium sized mushrooms
1 cup of Peas
4 medium sized spuds
1 large "Beefsteak" Tomato
1 packet of Colemans Parsley sauce mix
Half a pint (0.28 litres) semi-skimmed milk
1 slice of bread, end crust is best, a ginger biscuit and a Digestive biscuit.
100 grams of cheese.
70-100 grams Samphire
Peel the spuds and boil in saucepan of water (a spot of cooking oil will break the water surface tension and stop the spuds boiling over, by the way)
Place the Haddock in a baking dish and put in the oven at gas mark 4.
While the potatos and fish cook put the bread, biscuits and cheese in a food processor and turn them to crumbs (I add fresh ground pepper to taste here)
Take the fish out of the oven, turn the fish and add the diced mushrooms and peas and a knob of butter, place back in oven.
Mix Parsley sauce powder and milk as per the pack instructions.
Take fish etc out of oven, add sauce mix and stir so the fish breaks up within the sauce, mash the spuds with a little milk and a knob of butter, then smooth over the fish etc in the dish.
Thinly slice the tomato and lay on the mashed spuds. Then spread the breadcrumbs/cheese mix over the top.
Put it all back in the oven at gas mark 6 for 25 minutes until the top is golden brown.
The Samphire should be washed and wrapped tightly in a foil "parcel" with the juice of half a Lemon and placed in the oven for about 6-8 minutes.
_26K5764
Fish pie and steamed Samphire
Fish pie made with Haddock, Prawns and diced mushrooms in Parsley sauce, topped with mashed potato and breadcrumbs (including one digestive and one ginger biscuit) as well as 3 oz of cheddar cheese and a sliced tomato, oven baked until golden brown on top. Served with Samphire (Rock samphire, Crithmum maritimum) steamed in Lemon juice. Yes I cooked it and ate it too!
I didn't keep a note but it was approximately........
Should serve 3-4 people.
300 grams of Haddock Fillet
100 grams of peeled prawns
2 medium sized mushrooms
1 cup of Peas
4 medium sized spuds
1 large "Beefsteak" Tomato
1 packet of Colemans Parsley sauce mix
Half a pint (0.28 litres) semi-skimmed milk
1 slice of bread, end crust is best, a ginger biscuit and a Digestive biscuit.
100 grams of cheese.
70-100 grams Samphire
Peel the spuds and boil in saucepan of water (a spot of cooking oil will break the water surface tension and stop the spuds boiling over, by the way)
Place the Haddock in a baking dish and put in the oven at gas mark 4.
While the potatos and fish cook put the bread, biscuits and cheese in a food processor and turn them to crumbs (I add fresh ground pepper to taste here)
Take the fish out of the oven, turn the fish and add the diced mushrooms and peas and a knob of butter, place back in oven.
Mix Parsley sauce powder and milk as per the pack instructions.
Take fish etc out of oven, add sauce mix and stir so the fish breaks up within the sauce, mash the spuds with a little milk and a knob of butter, then smooth over the fish etc in the dish.
Thinly slice the tomato and lay on the mashed spuds. Then spread the breadcrumbs/cheese mix over the top.
Put it all back in the oven at gas mark 6 for 25 minutes until the top is golden brown.
The Samphire should be washed and wrapped tightly in a foil "parcel" with the juice of half a Lemon and placed in the oven for about 6-8 minutes.
_26K5764