January 06, 2018
Comfort Food, Main Dish, Fish,
Salmon, Shellfish, Shrimp, Vegetables, Carrot, Quick Meals, Brunch, Entertaining, Ladies Luncheon, Mother's Day, Winter, Weeknight Meals, Oven Bake, Stove Top more
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"From one of our national supermarkets monthly magazine June '17."
Preheat oven to 200C.
Place the salmon, white fish, prawns, leek, carrot, milk and bay leaf in a large deep frying pan over medium-low heat and bring to a simmer and cook for 2 minutes or until fish is almost tender and then remove from heat and remove and discard bay leaf.
Using a slotted spoon to transfer the fish, prawns and vegetables to a heatproof bowl and set aside to cool slightly.
Meanwhile strain the milk from the pan through a fine sieve into a jug.
Melt the butter in a large saucepan over medium heat and add the flour and cook, stirring for 2 minutes or until mixture bubbles and then add the strained milk and cook, stirring constantly, for 5 minutes or until sauce boils and thickens and then remove from heat and set aside for 15 minutes to cool.
Coarsely flake the salmon and white fish and add to the cooled sauce mixture with the remaining prawn mixture, cream, peas, chives and dill and season and then spoon into a 8 cups (2 litre) baking dish and place on a baking tray.
Lightly brush the rim of the baking dish with a little egg and place the whole pastry sheet over the filling to enclose, pressing around the rim of the dish to seal and using a sharp knife trim the excess pastry and then lightly brush pastry with egg.
Use a small harp knife to cut 1 fish shape from the remaining pastry and use a small round cutter to cut discs from the pastry to make scales and eye and then arrange on the fish and using the cutter to cut discs from the pastry for bubbles and the fish and bubbles over the pie and lightly brush the pastry with egg.
Bake for 20 minutes or until pastry is golden brown and puffed and then set aside for 5 minutes to cool slightly before serving.
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