How To Make Fish Pie With Leek Mash | Waitrose
This fish pie recipe is quick, simple and perfect for any day of the week. Rich Harris' recipe uses smoked haddock.
Full recipe |
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Easy to follow Smoked Haddock (short-crust pastry) Tart
Easy Step by step guide to make Smoked Haddock Tart. It includes useful tips and Food Science facts. Suitable for delivering AQA NEA 2 assessment.
Haddock Tart (Short-crust Pastry) - makes 2 small tarts.
Short Crust Pastry: 100g Plain flour, 50g Block Margarine or butter
Filling:
1 Piece of Haddock
1 egg
50ml Crème fraiche or sour cream
1 onion or leek
1/2 Teaspoon Garam Masala
1/2 Turmeric
dessert spoon of oil.
Smoked Haddock Quiche Recipe (Fish & Seafood) #shorts
Smoked Haddock Quiche Recipe (Fish & Seafood) #shorts
Smoked Haddock Quiche Recipe
(Fish & Seafood)
Serves 4
Ingredients ;
225g/8oz ready-made shortcrust pastry
25g/1oz butter
1 onion, sliced
15g/1 ⁄2oz plain flour
125ml/4fl oz milk
3 eggs, beaten
75g/3oz Cheddar cheese, grated
225g/8oz cooked smoked haddock, flaked
3 tomatoes, chopped
Salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4. Roll out the pastry and use to line a 23cm/9in flan dish.
• Melt the butter in a saucepan, and sweat the onion until soft. Stir in the flour, then the milk, and bring to the boil, stirring continuously.
• Remove the sauce from the heat and add the eggs and half of the cheese. Season with salt and pepper.
• Arrange the flaked fish and tomatoes on the pastry, and pour the sauce over the top. Sprinkle with the remaining cheese.
• Bake in the oven for 30–40 minutes until set and golden brown.
Music by Alexander Blu
Note;
Be sure to adjust according to your preference and ingredients.
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Puff Pastry Salmon (Salmon Wellington)
Here is what you'll need!
Serves 2
Ingredients
2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
5 ounces spinach
1 teaspoon salt (for spinach)
1 teaspoon pepper (for spinach)
⅓ cup breadcrumbs
4 ounces cream cheese
¼ cup Parmesan, shredded
2 tablespoons dill, chopped
1 sheet puff pastry, softened to room temperature
1 salmon filet
1 teaspoon salt (for salmon)
1 teaspoon pepper (for salmon)
1 egg, beaten
Preparation
1. Preheat oven to 425°F.
2. In a pan over medium heat, melt butter.
3. Add the garlic and onions, cooking until translucent.
4. Add the spinach, salt, and pepper, cooking until spinach is wilted.
5. Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
6. On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
7. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
8. Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
9. Brush the beaten egg on the top and sides of the pastry.
10. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
11. Brush the top again with the egg wash.
12. Bake for 20-25 minutes, until pastry is golden brown.
13. Slice, then serve!
Music provided by Warner Chappell Inc. Used with permission
How to Make Crustless Shrimp and Cheddar Cheese Quiche | TonyMasseyCooks
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