The Best Fish Pie

On 29th May 2016, This was Dinner

One of my oldest (surviving) books is an Antony Worrall Thompson book – The Top 100 Recipes from the Food & Drink TV Series.

I can’t say I’ve made loads from the book but it is where I went to for my original Yorkshire puddings and I made a stand-out bœuf bourguignon. This fish pie is well worth the effort you might have to put in. Here goes…

Get set…

  • Peel and chop some potatoes and place in a pan of salted water
  • Chop a large onion
  • Hard boil some eggs
  • Chop some parsley
  • Chop some thyme leaves
  • Grate some parmesan
  • Grate some gruyère
  • Get a salmon fillet, a smoked haddock fillet, some raw prawns, mustard powder, milk, double cream, a clove, a bay leaf, nutmeg, plain flour, butter, oil & seasoning ready

Throw it together…

Bring the potatoes to the boil and cook until tender then drain and leave to dry out for a couple of minutes. Mash well and add a little butter, double cream and some seasoning.

Pour the milk in a large pan along with some double cream and add both the fish fillets. Pop the bay leaf, clove and a pinch of nutmeg in and gently poach until the fish is tender. Remove the fish and strain the poaching liquid to use later.

Wipe out the pan and add a little oil and butter and cook the onion gently, you want it soft but not coloured. Add some plain flour and stir well for a couple of minutes.

Pour in the poaching liquid a little at a time, whisking well each time. Simmer gently for around 10 minutes until thickened.

Shell and chop the eggs and add to the sauce along with the parsley, thyme and a very good pinch of mustard powder. Flake in the fish, stir well and move from the heat and allow to cool. Now might be a good time to check the seasoning.

Add the raw prawns when cooled and transfer to an oven proof dish. Leave for 10 minutes then spread the mashed potato over the top and fork up a bit.

Sprinkle with both of the cheeses then bake for around 30 minutes.

Dish it up…

Nothing else required in my opinion. Just a fork and a big appetite.

TWD_2905TWD_2905B

It fed us for 2 days but as you can see from the ingredients, it’s not the cheapest pie you will ever make, but as I said before, well worth it.

Hot Smoked Salmon Omelette

On 8th March 2016, This was Dinner

After the huge meal yesterday I went for something a little lighter today. I had some hot smoked salmon in the fridge which needed using up so and omelette seemed like the perfect idea. We just made one huge one and halved it.

Get set…

  • Whisk up some eggs
  • Flake some hot smoked salmon
  • Chop some spring onions
  • Grate some parmesan
  • Get oil & seasoning ready

Throw it together…

Heat some oil in a pan

Season the egg mixture then add to the pan. Swirl around the pan so the egg is even, when the bottom is set, add the spring onions and the salmon. Before the egg is cooked on top, flip it over at one side to fold in half, the heat will finish the cooking of the egg for you.

Dish it up…

Sprinkle with the parmesan and serve.

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I’ve been a bit lazy on the photography front recently, just reaching for the phone instead of getting my camera out. I must make more of an effort.

Salmon & Broccoli Pasta Bake

On 11th August 2015, This was Dinner

I can never praise a pasta bake enough and this one was no exception. I had some spare cheese sauce left over that I’d frozen a while ago which worked perfectly to make this.

Preparing:

  • Cut some broccoli into florets
  • Slice some sun-dried tomatoes
  • Rinse some capers
  • Grate some cheddar
  • Cut some salmon into bite-sized pieces
  • Preheat the oven to 180ºc (fan)
  • Get cheese sauce, mascarpone*, pasta, basil, anchovy fillets, oil & seasoning ready

Making:

Cook the pasta in boiling salted water until al dente, adding the broccoli for the last 5 minutes.

Add a little mascarpone to the cheese sauce along with the capers, sun-dried tomatoes and basil.

Drain the pasta and broccoli and add the remaining ingredients (not the cheddar) along with the cheese sauce.

Sprinkle with the cheddar and bake in the oven until the fish is cooked through, about 20 minutes).

TWD_1108_Salmon_BakeHere’s a plate full:

TWD_1108_Salmon_Bake2*optional, I used it to flesh out the sauce

Salmon Tacos with Avocado Salsa

On 11th July 2015, This was Dinner

It was nice that Mr S did the market shop on Friday as it meant we didn’t have to rush off early on Saturday and we could get on a nice and early Walter walk. He’s getting really good off lead now but it’s a lot easier when less people are about as he can be easily distracted. Like when he ran out of the gate after us later in the day and wanted fusses from a neighbour and his granddaughter. Honestly! I appreciate that not everyone loves dogs but the way they reacted was like a snarling dire wolf was attacking them. I just have to work hard on teaching him that not everyone loves him like we do!

The recipe for these salmon tacos can be found on the BBC Good Food website. I added rice and seared then ovened my salmon as I’m not a big fan of grilling.

Preparing:

  • Remove the skin from a large salmon fillet
  • Finely chop a red onion
  • Crush and chop a garlic clove
  • Finely chop a couple of tomatoes
  • Juice a lime
  • Roughly chop some coriander
  • Peel and dice a couple of avocados
  • Preheat the oven to 190ºc (fan)
  • Get rice, taco shells, smoked paprika, ground cumin, natural yoghurt, oil & seasoning

Making:

Cook the rice.

Mix the paprika and cumin in a bowl with a pinch of salt. Rub all over the salmon. Heat the oil in a pan and add the salmon. Sear for a minute or so each side then transfer to the oven and cook for 8-10 minutes, depending on the size of the fish.

Combine the yoghurt and garlic and season.

Combine the onion, tomato and avocado. Add the lime juice and some seasoning and stir through the coriander.

Warm the taco shells.

Flake the cooked salmon into the rice.

Pop everything on the table to dig in.

TWD_1107_Tacos

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Salmon, Pea & Caper Pasta

On 23rd June 2015, This was Dinner

I’m pretty much prepared each month for what we are having to eat. We decide on the list, then I write it up, trying to make sure it isn’t too repetitive. Then I stick the required ingredients into a spreadsheet and mark up whether it’s a) the online shop at the beginning of the month, b) fresh from the market or c) fresh from the supermarket. It can be quite a task, 28 meals cross referenced by week then sorted around the spreadsheet into various shopping lists.

That’s a long and boring story showing my true list-geek colours to tell you that I forgot to buy any cream cheese for this recipe so I had to improvise.

Preparing:

  • Grate some parmesan
  • Grate some cheddar
  • Drain & rinse some capers
  • Zest & juice a lemon
  • Get salmon fillets, pasta, frozen peas, milk, butter, plain flour, bay leaf, dill* & seasoning ready

Making:

Pop the salmon and bay leaf into milk and poach gently until cooked. Set to one side and strain the milk into a jug.

Cook the pasta according to the instructions in boiling,salted water. For the last couple of minutes, add the frozen peas.

Melt some butter in a small pan and add the flour. Cook for a minute, stirring in the flour.

Remove from the heat and slowly add the poaching liquid, stirring continuously until all the milk is added. Bring to the boil then add the dill and gently simmer to thicken. Add the cheeses to the sauce along with some seasoning and stir well. Add a squeeze of lemon juice.

Drain the pasta and peas and flake in the salmon, then stir in the lemon zest.

Pour in as much of the sauce as you require. Stir it all well and serve.

TWD_2306_Salmon_Pasta

* Use fresh dill if you can get it, I couldn’t, so I used dried.

Sri Lankan Salmon Curry

On 11th June 2015, This was Dinner

Tonight I had to say goodbye to my dualit mini-blender which went kaput as I was trying to whizz up a paste. I’ve had it for years. It was a Christmas present from Mr S, and before you say anything, yes I was pleased. I’d have kitchen based Christmas presents over other stuff any time.

So now I am mini blenderless and I had to revert to the pestle and mortar, which is how the paste is made in the original Delicious Magazine recipe.

Preparing:

  • Finely chop a couple of green chillies
  • Finely chop a couple of garlic cloves
  • Finely chop some ginger
  • Chop a red onion
  • Cut some broccoli into small florets
  • Chops some salmon into bite sized pieces
  • Get a tin of chopped tomatoes, coconut milk, mild curry powder, oil & seasoning ready

Making:

Bash up the chillies, garlic cloves, ginger, curry powder, oil and a pinch of salt in a pestle and mortar to form a paste.

Heat some oil in a pan. Add the onion and cook until softened.

Add the paste a cook, stirring well, for a couple of minutes.

Add the tin of tomatoes and half a tin of water. Stir well and bring to the boil. Reduce to a simmer and cook for five minutes.

Add the coconut milk (you won’t need a full tin) and broccoli and cook for another ten minutes with the lid on.

Add the pieces of salmon and put the lid back on. Cook for around five minutes until the salmon is cooked through.

Serve with rice.

TWD_1106_Salmon_CurryWe were supposed to have Indian Scrambled Eggs for dinner on Friday night. Not much of a Friday night dinner – I know. We had fish butties instead.

Hot Smoked Salmon Pasta with Asparagus & Peas

On 22nd March 2015, This was Dinner

I’ve always said that of all the TV chefs, the one I would love to cook for me is Jamie Oliver. I love his enthusiasm for food and having cooked plenty of this recipes, I’ve only had a ‘bad’ Jamie meal and that was down to the quality of the fish and not the recipe itself.

From the avocado slaw in the omelette on Wednesday, to this asparagus and pea sauce invention, he just gets his flavours spot on.

Preparing:

  • Roughly chop some spring onions
  • Cut some asparagus, reserving the stalks
  • Grate some parmesan
  • Roughly chop some mint
  • Flake some hot smoked salmon
  • Get milk, pasta, lemon, plain flour, frozen peas, oil & seasoning ready

Making:

Pop the spring onions and asparagus stalks in a pan with a little oil, the peas and the mint.

Sprinkle over the plain flour and stir for a minute then add the milk and bring to the boil then reduce to a simmer.

Cook the pasta, adding the asparagus tips for the last few minutes.

Blend the asparagus sauce, season well then give it a good squeeze of lemon juice. Drain the pasta, reserving a little liquid. Add the pasta to the sauce along with the salmon and stir to warm through.

Add a little liquid if required, ours didn’t need it, there was tonnes of sauce and I’m going to use the rest of it tomorrow.

TWD_2203_Asp_Pasta

The original recipe uses hot smoked trout and can be found in Jamie’s 15 Minute Meals.