This is a dish that tastes very very hot when you sample the sauce, but when you serve it up with some white rice, it tastes spectacular. And it’s dead easy to make!
Wot u need 1 large side of salmon (or 3-4 fillets) I like skinless 400 mls tin coconut milk 2 tbsp red Thai curry paste A few basil leaves 1 tbsp curry powder Juice of a lime 4 garlic cloves crushed 2 cms ginger grated Small handful of fresh coriander, finely chopped 1 tsp chilli powder Seasoning
Wot u do Chuck it all in a slow cooker for 3 hours or so on low.
This is a very simple and very delicious pie. The ingredients do the talking. Nothing fancy in this one that’s for sure.
Wot u need one onion 2 bay leaves Some peppercorns or 20 turns of black pepper 2 salmon steaks or 2 slice of smoked haddock (I prefer haddock to salmom) 1 Slice cod Good knob butter 1 good tbsp plain flour Milk (probably around 250 mls) Fresh parsley 1 tsp salt Zest and juice of 1/2 lemon (no more) 200g prawns 750g potatoes cooked and cold Small cup frozen peas
Wot u do Slice onion thin add to a pan with peppercorns or pepper, 2 bay leaves and water – bring to boil. Add fish to poach it. Bring to boil again and simmer for 10 mins. Remove fish and set aside to cool.
In pan add good knob of butter and melt. Once melted, add tbsp plain flour mix and then add milk to get a thick sauce. Add three tbsp stock liqueur add zest of one lemon and juice of half of the same lemon. Add the salt. Break fish into big chunks and add to sauce. Add loads of chopped parsley including stalks. Stir but don’t break fish chunks. Add prawns and peas. Spoon mixture into pie dish – I use a rectangular dish approx 27cms x 16cms x 5cms. Add more pepper. Allow to cool and refrigerate for 30 mins. Pass potatoes through ricer and bind in some milk and a little butter. Pipe or smooth onto fish mix. Cook 45 mins 180 oven.
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