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FISH
CREAMY HADDOCK PIE
Ingredients
• 300g fat-free natural yogurt
• 142g fat-free fromage frais
• A pinch of nut meg
• 4tbsp finely chopped dill
• 2tbsp chopped parsley
• Salt and freshly ground black pepper
• 4 hard boiled eggs, shelled, halved
• 5 spring onions, finely chopped
• 200g Gourmet Fayre smoked haddock fillets, cooked, skinned and flaked
• 200g cooked and peeled Gourmet Fayre prawns
• The juice of 1 lemon
For the topping
• 340g carrots, peeled and chopped
• 340g swede, peeled and chopped
• 1 large egg, beaten
• 4tbsp fat free natural yogurt
• Salt and freshly grounded black pepper
Firstly we need to make the topping; this is done by boiling the carrots and swede in a large pan of boiling water for 10 – 20 minutes until tender. Drain the swede, return it to the pan and mash. Leave the swede to cool and then stir in the egg (already beaten) and yogurt. Season the mixture and set aside.
Next pre-heat the oven to 200’c / gas mark 6. In a bowl mix together the yogurt, fromage frais, nutmeg, dill and parsley, season well and then set aside.
Now in a large mixing bowl place the eggs, spring onion, haddock, prawns and lemon juice. Pour over fromage frais mixture and toss to mix well.
Finally spoon this mixture into a deep ovenproof dish. Spoon over the topping and spread evenly. Rough up the surface with a fork. Place the oven and bake for 20-25 minutes or until the topping is lightly browned. Serve immediately with steamed green vegetables and enjoy!
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