Monday, March 12, 2018

Lemony Fish Pie

  • 3 russet potatoes, peeled and cubed
  • 30gm butter
  • 2 tbsp milk
  • 1 onion, chopped
  • 300ml fish stock 
  • 2 tbsp plain flour
  • 250gm salmon fillet, cubed
  • 200gm grouper fillet, cubed
  • 120gm mussels meat
  • 150gm mixed vegetables
  • zest and juice of 1 lemon
  • 2 heap tsp fresh dill
  • salt & pepper to taste
  • egg yolk for glazing, optional
  1. Cook cubed potatoes in boiling water for 10 mins until tender. Drain away water. Mash with a fork and mix in butter and milk. Add salt and pepper to taste. Set aside.
  2. Melt 2 tbsp butter in pan, add onion and fry till lightly brown, for about 8 mins. Add in flour and mix well. Fry for 1 min till brown. Pour in stock gradually and stir to mix well. Mixture will start to thicken.
  3. Add in chopped dill, mixed vegetables , fish fillet and mussels. Stir and simmer for 5 mins. Add in salt and pepper to taste. Stir in lemon juice and zest. Remove pan from fire.
  4. Transfer mixture into a oven-proofed dish. Spread mashed potato over the surface evenly. Glaze the surface with egg yolk if using.
  5. Baked in preheated oven at 220 deg cel for 30 mins until golden brown and sauce is bubbly.

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