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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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this is a bit fiddly cos i made it up as i went along... but it was wonderful & i just had to share it with everyone. basic ingredients most have in their store. this can be served as a seafood starter or hearty main meal (on its own, even!) Ingredients:
4 pieces salmon steaks |
1 big leek |
3 big garlic cloves |
1 cup peas (frozen or fresh, if fresh par cook before hand) |
1 cup broccoli floret |
1 cup cauliflower floret |
1 cup mushroom |
1 lemon, juice and zest of |
1 1/2 cups milk (semi or full fat) |
2 tablespoons cornflour |
2 tablespoons grated parmesan cheese |
sea salt |
cracked pepper |
1 vegetable stock cubes or 1 fish stock cube |
2 teaspoons dill (fresh or dried) |
olive oil |
25 g butter |
1 ready rolled puff pastry (to fit your dish, one roll or pack should be enough, i used half amount with these measurements) |
Directions:
1. *sweat leek & lemon rind in little olive oil, add chopped garlic & simmer a little longer. remove from pan & keep separate in bowl.
2. *brown mushrooms in some olive oil. remove & add to leek mixture.
3. *lightly fry broccoli & cauliflower after par-boiling. remove & add to leek mixture.
4. *fry off salmon pieces so cooked all the way through but do not overcook otherwise it will dry out.
5. *melt butter in saucepan, add milk, heat, add stock cube & dill. once melted add cornflour, salt, pepper (to taste) & parmesan. once thickened & smooth add lemon juice then remove from heat.
6. *place veggie mix at base of 20cm deep baking dish, then salmon pieces.
7. *pour over white sauce.
8. *bash dish onto surface to compact ingredients then cover with enough puff pastry (trim or add to cover evenly), brush with milk.
9. *heat oven to 375ºF/190ºC then bake pie till pastry is golden brown.
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