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Fish pie |
|
| Make the celeriac mash | |
2 Celeriacs peeled and cut into cubes Water to cover |
Boil for 30 mins or until tender, drain. (or bake in oven) |
Salt and pepper |
Mash and season to taste |
| Pre-cook the fish | |
2 tbsp olive oil 200g salmon fillet, cubed 1 lobster tail, peeled 220g mixed seafood |
Fry gently until cooked (maybe poach in milk instead) |
| Make the pie filling | |
2 tbsp olive oil |
Heat the oil in a saucepan |
2 leeks, thinly sliced 2 cloves garlic, chopped |
Sweat for about 5 minutes |
100 ml dry white wine 250 ml fish or vegetable stock |
Simmer for 2 minutes |
2 tsp cornflour, mixed with a little water |
Stir in |
2 tbsp low fat creme fresh 3 tbsp flat leaf parsley, chopped |
Stir in |
Above cooked fish Pepper and salt |
Stir in and season to taste |
| Assemble the pie and bake in the oven | |
Above pie filling Above celeriac mash |
Pour the filling into a shallow baking dish and spoon the mash over the top. Bake in the oven at 190° C for about 30 minutes or until the topping is golden brown |