Freycob’s Fish Pie

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I subscribe to a monthly fish box from Coast and Glen in Inverness.  It’s delivered on a next day service, perfectly filleted, packed and chilled and contains all my favourite fishy goodness with which to create amazing, healthy and delicious, family meals. You simply subscribe to their service and select your preferences of the fish you do (or do not) want to receive.  It’s as simple as that!

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This month’s box arrived yesterday (Friday), so on tonight’s menu was a simple fish pie using a fillet of Shetland Ling and the smoked haddock, salmon and white fish trimmings pack that were in  my box.  Fish pie is an incredibly simple dish to make. Perfect to put in the centre of the table to share with family and friends; why not give it a try yourself?

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3 large potatoes

15ml Rapeseed Oil

1 Medium onion, very thinly sliced

1 Medium carrot, very thinly sliced

50g Frozen peas

10ml Dried parsley

400g Fish, cubed

25g Butter

100ml Milk

15ml Cornflour

15ml Cold water

50g Cheddar cheese, grated

Large handful of fresh spinach, roughly chopped

Salt and Pepper

Tomato, thinly sliced

Method

1. Heat the oven to 180℃.

2. Peel the potatoes, cut into small pieces and put them on to boil.

3. Heat the oil in a large frying pan, then add the onion and carrot.

4. Cook until the onion becomes transparent, but not coloured, and the carrot has softened.

5. Add the frozen peas and the dried parsley and cook gently until the peas have thawed.

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6. Add the cubed fish and cook gently for a few minutes until the fish has become opaque.

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7. Add the butter and the milk and bring to a gentle boil, stirring frequently.

8. Mix the cornflour and the milk, then add this to the fish and vegetables in the frying pan, stirring continuously until the sauce starts to thicken.

9. Reduce the heat and stir in the cheese and spinach.

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10. Season to taste.

11. Transfer the fish to an ovenproof dish.

12. Drain and mash the potatoes with butter (if liked) until smooth.

13. Spoon the potato on top of the fish and top with thinly sliced tomato.

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14. Cook for 20-30 minutes until the top of the potato has started to brown.

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15. Serve.

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This recipe is not endorsed or sponsored by Coast and Glen. I personally subscribe to their monthly fish box.

Salmon en Croute

Quick and relatively simple to make when using bought puff pastry.  Light and fresh in taste.  Good for you too!

500g pack of fresh Puff Pastry
4 Salmon Steaks/a side of salmon, boned and skinned
350g Philadelphia cream cheese
Fresh Dill, chopped
1/2 lemon, zested and juiced
Fresh spinach
1 egg, beaten to seal & glaze

1. Preheat your oven to 220°C.
2. Remove the pastry from the fridge and allow to come up to room temp for about 10 minutes.
3. Mix together the Philadelphia cheese, chopped dill, lemon zest and juice.
4. Cut the pastry into half.
5. Roll out one half to a rectangle about 5cm larger both ways than the salmon steaks/side of salmon.
6. Spread a layer of the fresh spinach over the base of the pastry, leaving a 2cm border all round the edge.
7. Place the salmon on top of the spinach.
8. Spread the cheese/dill/lemon juice paste over the top of the salmon.
9. Top with a thin layer of spinach.
10. Brush the edges of the pastry with a little of the beaten egg.
11. Roll out the other half of the pastry and cover the salmon and spinach.
12. Seal the edges of the pastry together.
13. Brush the top with beaten egg and pierce a couple of holes in the top layer of pastry to allow the steam to escape.
14. Place onto a baking sheet and cook for 25-30 minutes until golden and cooked.

Serve with carrots and boiled potatoes.