Salmon and Prawns Pie

Wiken yang memenatkan..masih lagi dengan kenduri kahwin..ingatkan sekolah dah buka kenduri kahwin pun abis..tapi rupa-rupanya belum abis lagi...hari ni memenuhi jemputan sahabat baik di Ipoh..sebelum ke kenduri nak kena sarapan juga di rumah...kalau nak cakap malas memasak tu memanglah malas..bila buka peti ais dan ternampak 2 keping filet salmon yang dah terperap dalam peti ais tu dah lama benor terbeku kat situ rasa kesian pula kalau tak dikerjakan..

Resepi asal pie ni menggunakan ikan salmon je..tapi mieza tambahkan dengan udang sebab nak bagi kelainan rasa. Resepi asal juga menggunakan mashed potato tetapi mieza gunakan hasbrown simplot sebagai topping sebab stok hashbrown yang sangat banyak pemberian Simplot masa pertamdingan masak hari tu...sayang pula kalau tak dikerjakan..resepi yang sangat senang..dan sedap..

SALMON AND PRAWNS PIE


Ingredients:


5-6 pieces hashbrowns - thaw and shredded
1 tbsp olibe oil, pus extra for glazing
1 leek, chopped
2 pieces of salmon fillets, cut into 2 cm cubes (remove any small bones)
15-20 prawn, peel the skin and chopped
75 g fozen peas
1/2 quantity of basic white sauce (see separate recipe below)
1 tbsp chopped fresh flat-leaf parsley
1/2 cup diced carrot
Shredded cheddar cheese


Method:

1. Preheat the oven to 200'C, fan 180'C, gas 6, then heat the oil in the frying pan over a medium-high heat.
2. fry the chopped leek for about a minute, then add the salmon cubes and prawns and cintinue cooking until fish turns opaque- this will take about 5 minutes.
3. Stir in the peas and carrot and cook until warmed through. Add the white sauce and parsley. Season with pepper and salt.
4. Spoon the fish filling into a 1-liter ovenproof dish and cover with the shredded hasbrown. Brush the pie with a little extra oil and sprinkle with cheddar cheese.
5. Cook in the oven for 15-20 minutes. Preheat the grill to high and pop the pie under for 5 minutes to get a lovely golden crust.

BASIC WHITE SAUCE

Ingredients

1/2 onion, sliced
handful fresh flat-leaf parsley stalks, chopped
20 peppercorns
1/2 tsp freshly grated nutmeg
850 ml whole milk
80g unsalted butter
40 g plain flour

Method:

1. Put the onion, parsley stalks, peppercorns, grated nutmeg and milk in a large saucepan.
2. Gently heat to simmering point, being careful not to let it boil, then remove from the hob and leave to infuse until the milk is cold.
3. Strain the milk into a clean saucepan, discarding the solids, then add the low-fat spread and flour.
4. Gradually bring the sauce to simmering point, whisking continuously to create a smooth sauce. Continue to cook for 5-10 minutes until the sauce has thickened.
5. Base white sauce is now ready to transform into a range of other dishes

Easy isn't it...try it yourself and you wont regret it :)