Good Friday today so what better day to whip up this fabulous dish. A very quick and easy pie and you can change up the seafood to your preferred tastes. Happy Easter everyone. Eb x
- 2 spring onions (chopped)
- 1 garlic clove
- 1 carrot (chopped)
- 1 celery stick (chopped)
- 50g butter
- 50g plain flour
- Tsp salt and white pepper
- 200g water
- 200g cream
- 25g TMX stock
- 15g djon mustard
- 20g lemon juice
- Fresh parsley
- 150-200g prawn flesh
- 200g white fish (I used barramundi) cut into big chunks
- 400g skinless salmon fillets cut into big chunks
- 1 sheet of puff pastry thawed
Add onion, garlic carrot and celery to bowl and chop on Speed 6 for 5 seconds. Add 20g oil and sauté for 5 minutes at 100deg Speed1.
Add remaining ingredients except seafood and parsley.
Cook for 7minutes at 90deg on Speed 4.
Add parsley and check for seasoning. Adjust if required.
Add the seafood and use your spatula to combine.
Pour into your pie dish or casserole dish. Top with a sheet of puff pastry and brush with milk.
Bake at 180deg for approx. 20-30 minutes or until the pastry is golden.