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Seafood pie - that's amore!
01 April 2010 , 7:00 AM by Paula Tapiolas
Seafood pieTry this Seafood Pie recipe to spice up your love life over the Easter weekend.
SEAFOOD PIE
Chef: Alec Bragg, Pants Off Salmon and other recipes for bachelors.
This is a lovely version of a seafood shepherd's pie. We are very lucky to have such great seafood in Australia - so why not mix some of it together, along with some fresh vegetables in a white wine sauce, top it with some mashed potato and hey presto, a beautiful meal! Serve this up to your hungry dinner guest - I'm sure you'll be getting some well earned compliments.
Prep time: 40 minutes Cooking time: 25 minutes Panty drop rating: 3.9/5
INGREDIENTS:
1 large fish fillet - (firm white flesh best)
12 mussels (without shells)
6 medium green prawns (peeled and de-veined)
6 scallops (without shells)
1 medium onion - chopped finely
1 medium carrot - peeled and sliced finely
1 stick of celery - chopped finely
1 packet of spinach (150g)
1/2 cup white wine
2 tbsp Dijon, wholegrain or English mustard (depending on your preference)
200ml cream
For the mashed potato top -
4 medium potatoes, butter and milk
4 eggs, splash of white vinegar
METHOD:
Peel, wash and cut the potatoes and place in a saucepan of boiling water. Boil until you can place a fork into the potatoes easily. Drain and then add 2Tbsp butter and 2 Tbsp milk and mash till smooth. Set aside.
In a separate saucepan, boil some water and your splash of vinegar, then add your 4 eggs and boil gently for 5 minutes. Then drain the water and sit aside.
Now turn your attention to the vege's and seafood. Chop your onion, carrot and celery. On a separate cutting board cut your fish fillet into bite size pieces (removing any bones), cut your prawns in half and leave the mussels and scallops whole.
Turn your oven to 200 degrees C to pre heat
Now heat up your frying pan. Add 1 tbsp olive oil and lightly fry the onion. After 1 minute add the carrot and then the celery and fry over a medium heat for 5 minutes. Then add the white wine, stirring for 30 seconds and then the cream. Cook on low heat for 5 minutes adding the spinach for the last 2 minutes so it wilts through.
In an oven proof casserole dish place the seafood and mustard, Stir through well. Then add the vegetable mixture along with some cracked pepper and salt. Mix well together and then smooth out the top.
Peel your hard boiled eggs and cut into quarters. Lay the egg pieces on top of the mixture in the dish. Then cover the whole thing with a layer of mashed potato. Lightly brush the top with some melted butter or a couple of dobs of butter sprinkled over the covering to help brown the top.
Place the dish in the pre-heated oven (with a tray under it) with the lid off. The tray will catch any liquid that may bubble over (sometimes it may). Cook on 200 C degrees for 20-25 minutes. Place a skewer in the middle of the pie when you remove it from the oven to ensure hot in the middle. If the skewer is not hot then place back in the oven for another 5 minutes.
Serve onto a couple of pre-heated plates, garnishing with a sprig of parsley.
Wine suggestion: Eden Valley Riesling, W.A. Semillon/Sauv Blanc blend
Seafood pie - that's amore!
01 April 2010 , 7:00 AM by Paula Tapiolas
Seafood pieTry this Seafood Pie recipe to spice up your love life over the Easter weekend.
SEAFOOD PIE
Chef: Alec Bragg, Pants Off Salmon and other recipes for bachelors.
This is a lovely version of a seafood shepherd's pie. We are very lucky to have such great seafood in Australia - so why not mix some of it together, along with some fresh vegetables in a white wine sauce, top it with some mashed potato and hey presto, a beautiful meal! Serve this up to your hungry dinner guest - I'm sure you'll be getting some well earned compliments.
Prep time: 40 minutes Cooking time: 25 minutes Panty drop rating: 3.9/5
INGREDIENTS:
1 large fish fillet - (firm white flesh best)
12 mussels (without shells)
6 medium green prawns (peeled and de-veined)
6 scallops (without shells)
1 medium onion - chopped finely
1 medium carrot - peeled and sliced finely
1 stick of celery - chopped finely
1 packet of spinach (150g)
1/2 cup white wine
2 tbsp Dijon, wholegrain or English mustard (depending on your preference)
200ml cream
For the mashed potato top -
4 medium potatoes, butter and milk
4 eggs, splash of white vinegar
METHOD:
Peel, wash and cut the potatoes and place in a saucepan of boiling water. Boil until you can place a fork into the potatoes easily. Drain and then add 2Tbsp butter and 2 Tbsp milk and mash till smooth. Set aside.
In a separate saucepan, boil some water and your splash of vinegar, then add your 4 eggs and boil gently for 5 minutes. Then drain the water and sit aside.
Now turn your attention to the vege's and seafood. Chop your onion, carrot and celery. On a separate cutting board cut your fish fillet into bite size pieces (removing any bones), cut your prawns in half and leave the mussels and scallops whole.
Turn your oven to 200 degrees C to pre heat
Now heat up your frying pan. Add 1 tbsp olive oil and lightly fry the onion. After 1 minute add the carrot and then the celery and fry over a medium heat for 5 minutes. Then add the white wine, stirring for 30 seconds and then the cream. Cook on low heat for 5 minutes adding the spinach for the last 2 minutes so it wilts through.
In an oven proof casserole dish place the seafood and mustard, Stir through well. Then add the vegetable mixture along with some cracked pepper and salt. Mix well together and then smooth out the top.
Peel your hard boiled eggs and cut into quarters. Lay the egg pieces on top of the mixture in the dish. Then cover the whole thing with a layer of mashed potato. Lightly brush the top with some melted butter or a couple of dobs of butter sprinkled over the covering to help brown the top.
Place the dish in the pre-heated oven (with a tray under it) with the lid off. The tray will catch any liquid that may bubble over (sometimes it may). Cook on 200 C degrees for 20-25 minutes. Place a skewer in the middle of the pie when you remove it from the oven to ensure hot in the middle. If the skewer is not hot then place back in the oven for another 5 minutes.
Serve onto a couple of pre-heated plates, garnishing with a sprig of parsley.
Wine suggestion: Eden Valley Riesling, W.A. Semillon/Sauv Blanc blend
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