Fish Pie Made With Broighter Gold Lemon Infused Oil
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Preparation Time 20 - 30 mins
Cooking Time 7-10 mins
Servings 3 - 4
- Good local fish pie mix.
- Broighter Gold Lemon Infused
- 1/2 Fish stock cube & 300 ml of boiling water
- 1 large carrot cut up finely
- 1 stalk of celery
- pinch of parsley
- 1/2 small tube of cream
- Salt and Pepper
- peas, (sweetcorn)
- 1-2 tsp of plain flour (or GF Plain flour)
- 6-7 sheets of filo pastry (or just use mashed potatoes)
- Add some cheese to your sauce for extra depth but not necessary!
- 1. Chop up all your vegetables small (so they fry and cook quickly).
- 2. Drain any excess water from your fish and pat dry with a piece of kitchen roll (leave to the side).
- 3. Add the 1/2 stock cube to a jug with 300ml of bottled water.
- 4. Add a tsp of Broighter gold Lemon Infused to the pan and fry off your vegetables, slowly not too hot to burn them - just to soften them, put in them in a small dish to the side.
- 5. Then add a spray of Broighter Gold to your frying pan, add your fish pieces to your hot pan, try not to break them up as you gently cook on either side. Then spread your dish over your dish with a little more lemon oil if needed, and return your vegetables to the pan.
- 6. Add in your fish stock to your fish and veg, gentle simmer, trying not to break up the fish.
- 7. Add half the tub of the cream, gentle stirring into your mix.
- 8. Mix 1 tsp of plain flour and 4 tsp of water in a cup, add this to your pan (this is to thicken your mixture.)
- 9. Season with salt and pepper. Make sure and taste your dish to see what it needs!
- 10. Once the mixture has thickened, transfer your dish to an ovenproof dish and add filo pastry to the top. (the filo pastry can just be scrumped on top rather than layers. This will give you a crispy top)
- Place in the middle shelf of your oven for approximately 7-10 mins to cook your pastry. Once its crispy serve with lots of vegetables and enjoy!
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