SMOKED FISH PIE
This is a quick and easy family meal.Any type of fish can be used, I use King Fish but even tinned fish will suffice. Kumara is a New Zealand sweet potato. Any sweet potato can be used or even just plain potato.
Provided by Fleur Winger
Categories European
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter over a low heat.
- Add flour and salt n pepper and cook until it resembles bread crumbs.
- Remove from heat and add cream and milk gradually stirring between each addition with a whisk.
- Put back onto heat and stir until thick.
- Saute' onion in a little olive oil, add curry powder and cook until onion is clear and curry is aromatic.
- Chop dill finely and add onion, curry, dill and parsley to white sauce.
- Flake up fish and add to sauce, fold in gently and put into pie dish.
- Lightly mash together Kumara, garlic and salt n pepper.
- Lay evenly over fish and sauce, sprinkle grated cheese on top then bread crumbs and top with a sprinkle of paprika.
- Bake at 170 degrees Celsius for 20 minutes.
Nutrition Facts : Calories 575.9, Fat 37.9, SaturatedFat 22.6, Cholesterol 137, Sodium 1063.2, Carbohydrate 31.2, Fiber 3, Sugar 3.9, Protein 28.5
SMOKED TROUT PIE
This recipe is from Justine Schofield Everyday Gourmet show and the finished dish looked delicious and hoping to try it soon, it was cooked up by guest chef Andy Allen the 2012 Australian Master Chef. Times are estimated. The only change I would make is to use cheddar cheese instead of parmesan mainly because my family does not like parmesan.
Provided by ImPat
Categories Trout
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Remove the trout flesh from the bones, and set aside in a bowl.
- Place the bones into a medium sized saucepan and pour over cold water to half-fill the pan and bring to the boil for 10 minutes to make stock.
- Meanwhile, heat butter and boil in a frying pan over low heat and sauté the capsicum/bell pepper and fennel bulb until soft.
- Strain the stock into a jug, you need approximately 300 ml.
- Add the stock to the capsicum/bell pepper and fennel and simmer until it has reduced by half.
- Add the cream and trout and simmer for 10 minutes.
- Add the dill, lime zest and juice and cook a further 2 minutes.
- Place the trout mixture into one pie dish or two individual dishes.
- Tear the bread into pieces and place on a baking tray and place in the oven until golden brown on a low heat (about 150C) until they are dried out and scatter the toasted bread pieces on top of the pie and sprinkle with parmesan.
- Cook under a preheat grill/broiler for 2 minutes until golden and cheese is melted.
- Top with dill and fennel fronds.
Nutrition Facts : Calories 752.6, Fat 55.6, SaturatedFat 28.2, Cholesterol 189, Sodium 696.3, Carbohydrate 35, Fiber 5.9, Sugar 4.7, Protein 30.6
FISH PIE - TROUT
Make and share this Fish Pie - Trout recipe from Food.com.
Provided by Pearlesyarn
Categories Savory Pies
Time 1h10m
Yield 3 pies, 6 serving(s)
Number Of Ingredients 11
Steps:
- Butter 3 pie dishes.
- Cut the potatoes into even sized pieces and boil until tender. Drain and mash with a tablespoon of butter and some milk, season with salt and pepper - set aside.
- Meanwhile, place the cleaned fish in a baking dish, tucking the bay leaves inside the fish and add the 2 table spoons of water. Cover tightly with foil and bake in a moderate oven until just done. (my fish tend to be big and take about 30 mins).
- Take the fish from the oven and let cool in the tin still covered in the foil. When cool, remove skin and bones and flake the fish in large flakes evenly into the 3 buttered pie dishes.
- Make the sauce by taking the milk and the juices from the fish and put these into a sauce pan with the spinach and parsley. Add 2 desert spoons of slaked (with milk) cornflour to thicken and salt and pepper to season.
- Cook for a couple of minutes until the sauce has thickened then pour over the fish in each pie dish.
- Top each pie with mashed potato and bake in a moderate oven intil golden brown on top. (about 35 -40 mins depending on size of pies).
- Each pie serves 2 very hungry people.
- Serve with additional vegies if liked.
Nutrition Facts : Calories 313.9, Fat 10.1, SaturatedFat 4.7, Cholesterol 52.7, Sodium 121, Carbohydrate 37.5, Fiber 4.4, Sugar 2.2, Protein 18.9
FISH PIES WITH SMOKED SALMON, PRAWNS & DILL
These pies can be prepared the previous day - perfect for entertaining
Provided by Sara Buenfeld
Categories Dinner
Time 1h10m
Number Of Ingredients 12
Steps:
- Boil the potatoes in salted water for 20 mins until tender. Drain, then mash with the green from the onion, the butter, milk and plenty of seasoning until smooth and lump-free.
- Pour the milk into a pan and add the butter and flour. Cook over a medium heat, whisking until the sauce is bubbling and thickened. Stir in the white parts of the onion, then bubble again for a min. Cool for about 5 mins, stirring frequently, then add the egg yolks, dill and smoked salmon. Season to taste.
- Divide the pollock between 8 x 300ml pie dishes or ramekins. Scatter over the prawns, stir then spoon over the smoked salmon sauce. Top each pie with mash, then cover and chill until ready to cook. They will keep in the fridge overnight.
- Heat oven to 190C/fan 170C/gas 5. Put the pies on baking sheets, then bake for 30 mins until bubbling and starting to turn golden. Serve with the broccoli (below).
Nutrition Facts : Calories 560 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 1.73 milligram of sodium
SMOKED TROUT PATE
This tasty spread is easy to make in a food processor, and it's a guaranteed winner at any party. The recipe is versatile, so feel free to substitute other favorite smoked fish.-Judy Walle, Toledo, Ohio
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2-2/3 cups.
Number Of Ingredients 9
Steps:
- Pulse the first 7 ingredients in a food processor until blended. Refrigerate, covered, until serving. Serve with cucumber slices and assorted crackers.,
Nutrition Facts : Calories 55 calories, Fat 3g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 174mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.
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