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Indian-spiced fish pie
- 2 potatoes (about 350g), peeled, cut into 3cm cubes
- 50g butter
- 1 onion, thinly sliced
- 2 tsp garam masala (see tip)
- 1 tsp ground turmeric
- 1 1/2 tsp curry powder
- 40g (1/4 cup) plain flour
- 500ml (2 cups) milk
- 200ml thickened cream
- 400g skinless white fish fillets, cut into bite-sized chunks
- 400g skinless salmon fillets, cut into bite-sized chunks
- 2 tbs chopped fresh coriander leaves
- 9 filo sheets
- Step 1Preheat oven to 180C/160C fan forced. Cook the potato in a saucepan of salted boiling water for 10 minutes or until just tender. Drain.
- Step 2Meanwhile, melt the butter in a large, deep saucepan over medium-high heat. Add the onion and season with salt. Cook, stirring, for 10 minutes or until the onion is softened but not coloured. Add the garam masala, turmeric and curry powder. Cook, stirring, for 1 minute. Add the flour and stir for another minute. Add 250ml (1 cup) milk and mix vigorously until smooth. Stir through the cream and remaining milk. Cook, stirring occasionally, for 2-3 minutes or until the sauce has thickened slightly.
- Step 3Fold through the white fish, salmon and potato. Reduce heat to medium and cook for 2-3 minutes or until the fish is almost cooked through and sauce is thick. Remove from heat then gently fold in the coriander.
- Step 4Pour the pie filling into a 2.5L (10 cup) baking dish. Place filo on a clean work surface. Cover with a dry tea towel, then damp tea towel (this will prevent it from drying out). Lightly spray 1 sheet with oil. Scrunch filo and arrange on top of the pie filling. Repeat with the remaining filo sheets so that the filling is covered. Bake for 10-15 minutes or until the pastry is golden then serve.
- 2 (about 400g) salmon fillets
- 2 (about 400g) blue-eye trevalla fillets (see note)
- 1 brown onion, coarsely chopped
- 1 dried bay leaf
- 3 cups (750ml) milk
- 100g butter
- 1/4 cup (40g) plain flour
- 1/2 cup (125ml) thin cream
- 200g small cooked prawns
- 200g scallops
- 1 tablespoon finely chopped chives
- 1 tablespoon finely chopped dill
- 4 (about 800g) coliban potatoes, peeled, coarsely chopped
- Step 1Preheat oven to 180°C. Place salmon and trevalla in a large frying pan. Add the onion, bay leaf and pour over 2 1/2 cups (625ml) of the milk. Place over high heat and bring to a simmer. Reduce heat to low and cook for 5 minutes or until fish is just cooked through. Remove from heat. Use a fish slice or slotted spoon to transfer fish to a plate. Set aside to cool slightly. Flake fish into large pieces and place in a large bowl.
- Step 2Strain milk mixture through a fine sieve into a jug. Discard solids. Melt half the butter in a medium saucepan until foaming. Add the flour and cook, stirring, for 2 minutes or until mixture bubbles. Gradually add the reserved milk mixture, while constantly stirring. Cook, stirring, for 5 minutes or until sauce boils and thickens. Remove from heat. Add half the cream and season to taste with salt and pepper. Add the prawns and scallops to the salmon and pour over sauce. Add the chives and dill and gently toss until just combined. Pour into a 6-cup (1.5L) capacity ovenproof dish.
- Step 3Meanwhile, cook the potatoes in a large pan of boiling salted water for 15 minutes or until tender. Drain well and return to pan with remaining butter, milk and cream. Use a potato masher or fork to mash until smooth. Spoon potato mixture over the fish mixture.
- Step 4Bake in preheated oven for 20 minutes or until golden brown and heated through. Serve immediately.
- 1.25kg desiree potatoes, peeled, cut into chunks
- 1/4 teaspoon ground nutmeg
- 1/3 cup olive oil
- 1 brown onion, finely chopped
- 1 large carrot, peeled, diced
- 4 stalks celery, trimmed, diced
- 1 1/2 tablespoons cornflour
- 1/2 cup reduced-fat milk
- 375ml can evaporated milk
- 3/4 cup grated light tasty cheese
- 1/4 cup grated parmesan cheese
- 1 tablespoon English mustard
- 1 lemon, juiced
- 1/4 cup flat-leaf parsley leaves, chopped
- 500g ling fish fillets, bones removed, cut into 3cm cubes
- 200g smoked cod fillets, trimmed, cut into 3cm cubes
- 8 cooked small king prawns, peeled, deveined, halved
- 4 eggs, hard-boiled, peeled, quartered
- 75g baby spinach
- Step 1Place potatoes in a saucepan and cover with cold water. Bring to the boil over medium heat. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until tender. Drain. Return to saucepan. Add nutmeg and 2 tablespoons oil. Season with salt and pepper. Mash until smooth. Cover to keep warm.
- Step 2Meanwhile, heat remaining 2 tablespoons oil in a heavy-based saucepan over medium-high heat. Add onion and cook, stirring occasionally, for 5 minutes or until soft. Add carrot and celery. Cook for 6 to 7 minutes or until just tender.
- Step 3Meanwhile, preheat oven to 200°C. Place cornflour in a bowl. Slowly add milk, whisking constantly until combined. Add milk mixture and evaporated milk to saucepan. Increase heat to high. Cook, stirring, for 5 minutes or until mixture comes to the boil. Add tasty and parmesan cheeses, mustard, 2 tablespoons lemon juice and parsley. Stir to combine.
- Step 4Lightly grease a 6cm deep, 10-cup capacity baking dish. Arrange ling, in a single layer in base of dish. Top with cod, prawns, eggs and spinach. Pour over sauce and shake dish gently to allow sauce to run to base of dish. Top with mashed potato. Bake for 25 to 30 minutes or until golden. Serve.
- 1kg orange sweet potato, peeled, cut into 3cm pieces
- 4 cups Vitasoy Creamy Original soy milk
- 1 litre Massel salt reduced chicken style liquid stock
- 800g white fish (such as flathead or warehou), cut into chunks
- olive oil cooking spray
- 200g button mushrooms, cut into quarters
- 1 brown onion, chopped
- 1 leek, halved, washed, chopped
- 2 small zucchini, chopped
- 1 cup frozen peas
- 1 Massel chicken style stock cube, crumbled
- 2 tablespoons cornflour
- 1/2 teaspoon sweet paprika
- Step 1Place sweet potato in a heatproof, microwave-safe bowl. Cover and microwave on HIGH (100%) for 5 to 7 minutes or until tender. Mash until smooth. Add 50ml soy milk and mix well.
- Step 2Meanwhile, preheat oven to 200°C. Pour stock into a frying pan. Bring to a simmer over medium-high heat. Add fish. Cook, uncovered, for 5 minutes or until just cooked. Remove fish from stock, reserving 1 cup stock. Set aside.
- Step 3Lightly spray a non-stick saucepan with oil. Heat over medium heat. Add mushrooms, onion and leek. Cook, stirring, for 5 minutes or until soft. Add zucchini, peas, remaining soy milk, stock cube and reserved liquid stock. Bring to the boil.
- Step 4Mix cornflour and 1/4 cup cold water in a jug to a smooth paste. Remove saucepan from heat. Add cornflour mixture, stirring constantly. Return to medium heat. Cook, stirring constantly, for 4 minutes or until sauce comes to the boil. Remove from heat.
- Step 5Flake fish and gently stir through sauce. Divide mixture between four 2-cup capacity, ovenproof dishes or one 8-cup capacity pie dish. Cover with mashed sweet potato. Sprinkle with paprika. Bake for 20 to 25 minutes or until heated through. Serve.
Gluten and dairy-free fish pie
- 400g cauliflower, cut into small florets
- 1/4 cup gluten-free nutritional yeast (see note)
- 2 teaspoons cornflour
- 1 cup unsweetened almond milk
- 1/4 cup extra virgin olive oil
- 1 leek, trimmed, sliced into rounds
- 1 carrot, chopped
- 2 celery stalks, sliced
- 800g desiree potatoes, peeled, grated
- 500g boneless skinless ling fish fillets, cut into 4cm pieces
- 200g boneless skinless salmon fillet, cut into 3cm pieces
- 10 cooked small king prawns, peeled, deveined
- 1 tablespoon drained baby capers, rinsed
- 50g baby spinach
- 2 tablespoons roughly chopped fresh dill, plus extra to serve
- Step 1Place cauliflower in a large heatproof bowl. Add 1 tablespoon water. Cover loosely with plastic wrap. Microwave on HIGH (100%) for 5 to 6 minutes or until very tender. Drain. Transfer mixture to a food processor. Add yeast, corn our and milk. Process until smooth.
- Step 2Meanwhile, heat 2 tablespoons oil in a frying pan over medium-high heat. Add leek. Cook, stirring, for 5 minutes or until soft. Add carrot and celery. Cook for 10 minutes or until tender. Remove from heat. Add sauce mixture. Stir to combine.
- Step 3Place potato in a sieve. Using the back of a large spoon, squeeze as much excess moisture from potato as possible. Place in a bowl. Add remaining oil. Stir to combine.
- Step 4Meanwhile, preheat oven to 200C/180C fan-forced. Grease a 5cm-deep, 20cm x 26cm (base) baking dish. Place sh, prawns, capers, spinach and dill in dish. Pour over sauce mixture. Season well with salt and pepper. Stir to combine. Top with potato mixture. Season with salt and pepper. Bake for 30 to 35 minutes or until golden and sh is cooked through. Serve sprinkled with extra dill.
- 200g boneless white fish fillets
- 200g skinless salmon fillet, pin-boned (ask your fishmonger to do this)
- 450ml milk
- 750g desiree or pontiac potatoes, peeled, chopped
- 100g unsalted butter
- 2 tablespoons (40g) flour
- 150g frozen peas
- 1 tablespoon chopped flat-leaf parsley leaves
- 3 hard-boiled eggs, chopped
- Juice of 1/2 lemons
- 50g grated cheddar cheese
- Step 1Preheat the oven to 170°C.
- Step 2Place fish in a baking dish, season with salt and pepper and pour over 400ml milk. Cover with foil and bake for 15 minutes until fish flakes away slightly when pressed with a fork. Remove fish, reserving milk. When cool enough to handle, flake fish into bite-sized pieces.
- Step 3Cook potatoes in boiling salted water until tender. Drain and keep warm. Melt half the butter in a saucepan, stir in flour and cook over low heat for 2-3 minutes.
- Step 4Slowly add reserved milk and continue to cook until thickened. Add fish, peas, parsley, egg, lemon juice, salt and pepper.
- Step 5Mash the potato with the remaining 50ml milk and the remaining butter until smooth, then season. Pile the fish mixture into a 1 litre-capacity baking dish, spoon the mash on top and smooth with a spatula. Trace a pattern into the mash with the tines of a fork and sprinkle with grated cheese. Bake for 20-25 minutes until golden.