POLOKWANE – If you’re a fish lover then this pie is the best treat for you.
What’s for Dinner says this dish is an easy, delicious seafood pie topped with a coriander-flavoured mashed potatoes.
Ingredients
- 30ml stork margarine
- ½ onion, quartered
- 15ml fresh chives, chopped
- 1 x KNORR Classic White Sauce
- 100g prawns, Cooked and peeled
- 700g potatoes, peeled and quartered
- 15ml lemon juice
- 300ml milk
- 1 Robertsons Bay Leaf
- 2 sprigs fresh flatleaf parsley
- walnuts, chopped finely
- 1 pinch Robertsons Atlantic Sea Salt
- Robertsons Freshly Ground Black Pepper
- 1 cup fresh coriander, finely chopped
- 350g skinless firm haddock fish fillets, cut into cubes
- 25ml fresh (flat leaf Parsley)
Method
- Preheat oven to 180°C.
- Lightly grease a 1.5 Litre ovenproof dish.
- Put potatoes and a pinch of salt in a saucepan, cover with boiling water and cook for 15-20 minutes, or until tender.
- Place Stork margarine and coriander into a food processor and process until fine.
- In a medium pot, mix together 300 ml milk and sachet of KNORR Classic White Sauce.
- Add the bay leaf, onion and parsley sprigs and, whisk until the sauce thickens.
- Remove from heat and discard the bay leaf, onion and parsley.
- Stir in the fish, prawns, chopped parsley, chives, lemon juice and seasonings, spoon into the ovenproof dish.
- When the potatoes are tender, drain well and mash with the coriander-margarine mixture and low-fat milk until smooth.
- Season with salt and pepper.
- Spoon the mashed potato evenly over the creamy fish mixture.
- Bake for 25 minutes or until browned.
At Caxton, we employ humans to generate daily fresh news, not AI intervention. Happy reading!
You can read the full story on our App. Download it here.
