Fish pie - Recommended Recipe!

Fish Pie - serves 6, takes 25 mins to prepare and 35 mins to cook.

Ingredients
750g floury potatoes, peeled and cut into large chunks
pinch of salt
2 egg yolks
60g butter
200ml milk
1 tbsp plain flour
175ml fish stock
200ml creme fraiche
1 tbsp chopped fresh tarragon
zest of 1/2 a lemon
750g fish pie mix (we used a mix of prawns, haddock and smoked cod)

Method

1. Place the potatoes in a saucepan and cover with water. Add a large pinch of salt and bring to the boil. Gently simmer, partially covered with a lid, for about 20 minutes, or until the potatoes are completely tender. Drain thoroughly and return the potatoes to the pan over a low heat for a couple of minutes to steam off any remaining water. Use a potato ricer or masher to mash the potatoes.
2. Beat in the egg yolks, 25g of the butter and 50ml of the milk and season to taste with freshly fround black pepper and salt.
3. Preheat the oven to Gas 4/180C. Place the remaining butter in a small saucepan with the remaining milk, the flour and the fish stock and gently bring to the boil, whisking constantly. Keep whisking as the mixture boils and thickens to form a smooth sauce. Simmer for 3 minutes. Remove from the heat and stir in the creme fraiche, tarragon and lemon zest and season with plenty of pepper and just a little salt.
4. Distribute the fish mix over the base of a medium, ovenproof dish. Pour the sauce evenly over the fish and spread the mash over the top, working from the outside in. Use a fork to rake over the top, creating a rough surface. Bake for 30-35 mins until golden on top and bubbling beneath.

Each serving contains: 495 kcals, 3g sugar, 30g fat, 17g saturated fat, 0.6g salt.

Source: Tesco instore recipe card
 

Salmon and butternut balti - Recommended Recipe!

Salmon and butternut balti - serves 4, preparation 10 minutes, cooking 20 minutes

Ingredients
2 tbsp sunflower oil
1 onion, diced
1/2 butternut squash, peeled and cut into chunks
1 tbsp balti curry paste
250ml coconut cream
150g green beans, trimmed and cut in half
1 tbsp mango chutney
Salt and black pepper
400g salmon fillets, skinless
Fresh coriander, washed
Boiled rice, to serve


Method

1. Heat the oil in a medium saucepan and fry the onion for 5 minutes until tender.  Add the butternut and curry paste, stir well, then add the cream and 150ml boiling water.  Bring to the boil, cover and simmer for 10 minutes.
2. Add the beans and mango chutney and season to taste, then cut the salmon into chunks and add them to the pan.
3. Cover and simmer for 5 minutes until the fish flakes easily.  Garnish with chopped coriander and serve with the rice.

We used skinless cod fillets rather than salmon and increased the time in step 2 by 2-3 minutes.

Source - Morrisons instore magazine.