fish pie with prawns for Dummies

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Learn how to get ready a delectable fish pie with prawns: it is a delicious principal study course and an excellent each day meal for your relatives. Ingredients

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These mini fish pies with scallops an king prawns are my most loved between standard British pies, they make an ideal comfort food for chilled Spring evenings.

Swap to the high-quality side on the grater, and grate in the lemon zest and chilli. Select and finely chop the parsley (stalks and all), and increase for the tray or dish.

Return to the warmth, carry for the boil and Prepare dinner for 5 mins, stirring continuously, until eventually it coats the back of the spoon. Eliminate within the heat, season with salt, pepper and a pinch of freshly grated nutmeg, then pour about the fish.

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In the event the fish is cool enough to handle, crack it into substantial flakes, discarding the skin and any bones. Spread around The bottom of the one.75-litre shallow ovenproof dish and scatter over the prawns and chopped eggs.

We’ve pulled collectively our hottest recipes, our newest additions and our editor’s picks, so there’s sure to be a little something tempting for you to check out.

Stir the chopped parsley and 50 % the dill into your sauce and punctiliously pour over the fish, masking it evenly.

Preheat the grill to medium. Spoon the mash excessive of your pie and unfold it out in a fair layer. Tough up the surface with a fork or maybe the back again of a spoon and grill the best of your pie for 15-twenty minutes, right until bubbling and golden brown.

Flake the cooked fish into bite-sized chunks and set up in a broad ovenproof dish with the discover this info here spinach, prawns and quartered eggs.

Fantastic recipe, I didn’t increase the egg, parsley or cloves (as I forgot to acquire them) nonetheless it nevertheless arrived out tasty! Next time I might add the cloves and parsley for excess flavour. This served 4 and one next day for lunch and it experienced much more flavour the following day.

To assemble the pie, butter a casserole dish generously and flake the established-aside fish, discarding any skin and bones. Lay the fish from the casserole dish and pour about 50 % of the parsley sauce on leading (reserve the rest on the sauce to use as a pouring sauce to the concluded pie).

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