CREAMY FISH PIE
CREAMY FISH PIE
SHORT DESCRIPTION
This no-fuss crustless pie is full of the goodness of Cape Hake and Cape Haddock and is a firm favourite for family dinners and dinner parties.
Serves 6
INGREDIENTS
2 x I&J Deep Water Hake Medallions 450 g packs
1 x I&J Haddock Medallions 450 g pack
2 cups (500 ml) full cream milk
1 large onion, chopped
1 large carrot, grated
1 Tbsp (15ml) butter
1 Tbsp (15ml) olive oil
350 ml fresh cream
20 ml English mustard
125 ml grated Cheddar cheese
6 large potatoes, boiled and mashed
125 ml full cream milk
50 g butter
Salt and pepper for seasoning
METHOD
1.
Pre-heat the oven to 200°C.
Pre-heat the oven to 200°C.
2.
Poach the frozen I&J Deep Water Hake Medallions and the I&J Haddock Prime Steaks in the milk until cooked. Roughly flake, using a fork.
Poach the frozen I&J Deep Water Hake Medallions and the I&J Haddock Prime Steaks in the milk until cooked. Roughly flake, using a fork.
3.
Sauté the onion and carrot in butter and olive oil. Add the cream and mustard, whisking to combine.
Sauté the onion and carrot in butter and olive oil. Add the cream and mustard, whisking to combine.
4.
Remove from the heat and add the cheese and cooked fish. Season with salt and pepper.
Remove from the heat and add the cheese and cooked fish. Season with salt and pepper.
5.
Spoon the fish mixture into a shallow ovenproof dish.
Spoon the fish mixture into a shallow ovenproof dish.
6.
Mash the potatoes, add milk and butter and whisk well. Add spoonful dollops of mash over the fish pie and bake for 15 minutes.
Mash the potatoes, add milk and butter and whisk well. Add spoonful dollops of mash over the fish pie and bake for 15 minutes.
7.
Serve with roasted vine tomatoes and steamed Tenderstem broccoli.
Serve with roasted vine tomatoes and steamed Tenderstem broccoli.
SHORT DESCRIPTION
This no-fuss crustless pie is full of the goodness of Cape Hake and Cape Haddock and is a firm favourite for family dinners and dinner parties.
INGREDIENTS
2 x I&J Deep Water Hake Medallions 450 g packs
1 x I&J Haddock Medallions 450 g pack
2 cups (500 ml) full cream milk
1 large onion, chopped
1 large carrot, grated
1 Tbsp (15ml) butter
1 Tbsp (15ml) olive oil
350 ml fresh cream
20 ml English mustard
125 ml grated Cheddar cheese
6 large potatoes, boiled and mashed
125 ml full cream milk
50 g butter
Salt and pepper for seasoning
