14/01/2015

Here is a dish that comes together in minutes, this light and delicate sauce combines extremely well with a variety of seafood. Choose what is freshest and value for money. I also include a simple recipe for fish stock

Ingredients

500g (1lb) assorted seafood:

Cod, haddock, whiting, natural & smoked.

Salmon fillets & prawns, cut into large cubes.

Sauce

25g (1oz) butter

1 tsp. olive oil

140ml (¼ pint) fish stock

1 lemon rind & juice

12g (½ oz) corn-flour or flour

125ml (1/4 pint) cream or low fat yoghurt

115g (4oz) finely sliced leeks

3 – 4 spring onions chopped

A pinch of cayenne and black pepper

Topping

Mashed potatoes or lemon bread crumbs with parsley

Fish Stock ingredients

Bones of 2-3 filleted fish

1 onion – roughly sliced

1 carrot

1 leek

570ml (1 pint) water

Salt, a few peppercorns, a small bunch of parsley

 Method for fish pie

Melt the butter and oil in a large pan and lightly toss the uncooked fish for 1-2 minutes. To the pan add the sliced leeks spring onions and cook gently for a further 2 minutes. Add the stock and whipped cream, and cornflour blended with 2 dsp. of water and cook until simmering lightly. If using yoghurt reduce the heat slightly before adding as it tends it tends to separate out over a high temperature. Add lemon rind and juice and cook until bubbling lightly. Do not overcook.

Adjust the seasoning and serve topped with either mashed potatoes, mozzarella cheese or a crumb, with parsley and lemon.

In this dish the flavour will be improved if it is made with a good homemade stock.

It is not essential in this recipe as only a small amount is required and a stock cube can used instead.

Method for fish stock

Place all the ingredients in a pan, bring slowly to the boil, and simmer gently for 30 minutes. Strain to remove any scum, then cool before freezing.