Luxury fish pie

Luxury fish pie

Preparation time: less than 30 mins

Cooking time: 1 to 2 hours

Serves 6

Ingredients

• 900g/2lb baking potatoes, peeled and cut into chunks
• 150ml/¼ pint single cream
• 55g/2oz butter, plus extra for greasing
• salt and white pepper
• pinch freshly grated nutmeg
• 225g/8oz skinless, boneless haddock fillet
• 450g/1lb salmon, cut from the tail piece, skinless and boneless
• squeeze lemon juice
• 4 hard-boiled eggs, shells removed, quartered

For the parsley sauce

• 85g/3oz butter
• large bunch of parsley, leaves only, finely chopped
• 30g/1oz plain flour
• 570ml/1 pint milk
• splash of single cream, to taste

Preparation method

1. Cook the potatoes in boiling salted water until soft.
2. Drain well and mash. Add the cream and butter, then season with salt and pepper and nutmeg. Mix well until smooth and creamy. Taste, adding more seasoning if required, then set to one side.
3. For the parsley sauce, heat the butter in a heavy-based pan over a very low heat then stir in the parsley. Cook for about ten minutes.
4. Add the flour and stir well. Cook, stirring regularly, for about three minutes. Do not let the mixture brown.
5. In another pan, bring the milk to the boil. Pour this into the "roux" (the butter and flour mixture) a little at a time, whisking or beating after each addition until completely smooth. Whisk in single cream, to taste. Bring the sauce to the boil, then reduce the heat and simmer over a low heat for 5-6 minutes.
6. While the sauce is cooking, pre-heat the oven to 200C/400F/Gas 6 and generously butter a deep ovenproof dish.
7. Cut the haddock and salmon into serving piece, lay in the dish, season lightly and squeeze over a little lemon juice.
8. Pour the hot parsley sauce over the top, place the quartered eggs evenly over the sauce and spoon over the mashed potatoes.
9. Bake for 35-40 minutes, until the top is crisp and brown. Serve at once.

South Indian Food

South Indian Food

South Indian Food

In the southern India, the states make great use of spices, fishes and coconuts, as most of them have coastal kitchens. In the foods of Tamil Nadu use of tamarind is frequently made in order to impart sourness to the dishes. It simply distinguishes the Tamil Food from other cuisines.

The cooking style of Andhra Pradesh is supposed to make excessive use of chilies, which is obviously to improve the taste of the dishes.

In Kerala, some of the delicious dishes are thelamb stew and appams, Malabar fried prawns, Idlis, Dosas, fish molie and rice puttu. Another famous item of this region is the sweetened coconut milk. Yet another dish is Puttu, which is glutinous rice powder steamed like a pudding in a bamboo shoot.

Indian Seafood and Vegetables

Indian Seafood and Vegetables

• 16 Apr 2009 at 19:30
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Indian seafood and vegetables

This was absolutely excellent. A mixture of tilapia, shelled and pre-cooked shrimp, and crab sticks mixed with toasted and ground cumin and coriander seeds, chili powder, salt and lemon juice, and then tossed in a generous amount of corn starch, before being left in the fridge for about an hour.

For the veggies, I stir-fried some chopped onions and onion seeds until lightly browned, added cauliflower and ginger, chili powder, freshly sliced Jalapeño peppers, cilantro and salt. This was placed around the edge of the serving bowl and kept warm.

The seafood was then stir-fried and dumped in the middle. Garnished with lemon slices, and help-yerself service at the table with lime wedges for a little extra zestiness.