Fish Pie using Broighter Gold Lemon Infused Oil
Nothing like a fish pie on a cold winter's night!
Why not try my simple recipe with a twist? I tend to hide lots of vegetables in all my dishes so the kids will eat them (the secret is to chop everything up small to disguise them)
Ingredients:
- Good local fish pie mix
- Broighter Gold Lemon Infused Oil
- 1/2 fish stock cube & 300 ml boiling water
- 1 large carrot finely chopped
- 1 stalk of celery finely chopped
- Pinch of parsley
- 1/2 small tub of fresh cream
- Salt and Pepper
- Scallions
- Peas and/or sweetcorn
- 1-2 tsp of plain flour
- 6-7 sheets of filo pastry (or mashed potatoes if you prefer)
Add some cheese to your sauce for extra depth but not necessary
Method:
- Chop up all your vegetables small (so they fry and cook quickly)
- Drain any excess water from your fish and pat dry with a piece of kitchen paper (leave aside)
- Add 1/2 stock cube to 300ml boiling water
- Add 1tsp Broighter Gold Lemon Infused to the pan and fry off your vegetables slowly to soften them, leave aside in a small dish
- Add a spray of Broighter Gold to your frying pan, add your fish pieces to your hot oil, cook gently to avoid breaking the fish, return your vegetables to the pan and add a little more lemon oil if necessary
- Add in your fish stock, simmer gently, trying not to break up the fish
- Stir in half tub of cream
- 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)
- Season with salt and pepper
- Once the mixture has thickened, transfer to an oven proof 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 it's crispy - serve with lots of vegetables and enjoy.
