recipes
Sea food cottage pies
Serves:
2019-03-21
Ingredients
- 1 salmon steak
- 1 white fish fillet
- 6 peeled prawns
- 4 scallops
- 1 leek
- 2 cloves garlic
- 200g brown mushrooms
- 6 asparagus
- 80g butter plus extra 2 spoons
- 50 g flour
- 1 cup white wine
- 500ml fish stock (Calnort)
- 1 tub fresh cream (Benna)
- 1 tsp Dijon mustard
- 100g grated cheddar cheese
- Chopped dill
- Olive oil (Borges)
- 2 potatoes, boiled and mashed
- 2 tbsp butter (President)
- 150ml milk (Benna)
- 100g grated cheddar
Method
Peel and chop the leek and garlic, Sautee in a pan in melted butter, stir in the mushrooms and asparagus, season with salt and pepper, set aside. Chop the fish fillets and shallow fry in hot olive oil together with the prawns and scallops, sprinkle with chopped dill, season and set aside. Melt the 80g butter, stir in the flour and cook till golden. Gradually start pouring in the wine, stock and cream stirring continuously until sauce thickens. Remove from heat stir in the mustard & cheddar. Mix in the seafood and vegetable mixture. Soften the mashed potatoes with melted butter and milk, mix in remaining cheddar. Pour the fish mixture into serving dishes, coat with the mash potatoes and bake till golden in a hot oven. Serve whilst still hot with salad and lemon wedges.
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