Gourmet Seafood Pie

Gourmet Seafood Pie

serves 6-8

This really is the ultimate seafood pie. We had rain last night in Dubai, which is a novelty for us, as it rains maybe twice a year, and it inspired me to cook something that was warm and comforting. This pie is a bit of a treat as it has scallops and prawns, but you can substitute the prawns and scallops for extra fish.

Ingredients

1 kg potatoes
30g butter
1/2 cup milk
salt and pepper to season

250g salmon fillet
1 kg green prawns peeled and deviened
10 scallops
300g white fish
80g butter
1/3 cup plain flour
1 large onion finely chopped
3 cloves garlic crushed
2 stalks celery finely chopped
200g baby spinach blanched
1 1/2 cups milk warmed
1/2 cup white wine
1 teas Dijon mustard
2 tb lemon juice
2 tb chopped parsley
2 tbs chopped chives
1 teas salt
1/2 teas pepper
1/2 cup grated tasty cheese

Method

Boil the potatoes in salted water, when cooked drain and mash with the butter and milk, set aside.
Cut the fish into large chunks and cut the prawns in half.
Preheat oven to 200c.
Melt the butter in a large pan add the onion, garlic and celery and saute until just soft.
Add the flour and stir for 1 minute.
Pour in the wine, then gradually add the milk stir so you have no lumps.
Add the lemon juice, mustard salt and pepper.
Stir in the herbs and gently fold in the fish, prawns and scallops.
Taste for seasoning.
Lightly butter a pie or large gratin dish.
Place the spinach on the bottom and pour the filling on top, make sure the fish, prawns and scallops are evenly distributed.
Place the mash potato on top, use a fork to spread it.
Sprinkle with the cheese.
Bake in the oven for 30 minutes or until the fish is cooked.

Serve with a simple green salad and lemon wedges.


 

Salmon Noodle Salad

Salmon Noodle Salad

My mum arrived in Dubai yesterday for a 3 week visit, after a 15 hour flight from Australia eatng plane food I knew she woulld appreciate something that was healthy and delicous. This salad is a meal in itself, but is also great as part of a buffet.

Ingredients

500gm fillet of salmon
1 red capsicum cut into thin strips
200gms vermicelli noodles
1 lebanese cucumber deseeded and cut thin slices
1 red onion thinley sliced
1,2 cup fresh mint
1 cup fresh coriander roughly chopped
2 tbs cashew nuts
3 tbs fried shallots
Dressing
juice 1 lime
4 tbs sweet chilli sauce
4 tbs fish sauce
1 1/2 tbs brown sugar
1 stalk lemon grass finely chopped ( white part only)

Directions

Season salmon well and cook in a hot oven for 10 minutes or until cooked, you want it to be rare as the dressing will cook it further. For the dressing place all the ingredients in a jar and shake well to combine. Prepare the noodles according to the packet instructions, drain and set aside. Add the remaining salads ingredients to the noodles, break up the salmon into large chunks and toss through the noodles. Pour the dressing over the salad and carefully toss, scatter with extra cashews and coriander.
 

Salmon Balls

Salmon Balls

Makes 30
Cooking time 15 minutes

I have a bit of an obsession with canapes and finger food, so don't be surprised to see some of my favourites appear in the following blogs. I used to spend hours preparing these dainty little edibles, only to have them consumed within 5 minutes of me serving them, so I now prefer to make something that doesn't require 20 different ingredients, 10 pots and hours of preparation.






Ingredients

500 gm salmon fillet
200 gm smoked salmon
6 spring onions finely chopped
2 tbs chopped parsley
1 3/4 cup sour dough bread crumbs
3 tbs mayonnaise
salt and pepper to taste

Directions

Finely chop the salmon fillet and the smoked salmon, transfer to a large bowl, add the remaining ingredients and mix well season with salt and pepper. Shape into balls about the size of a walnut. Heat a fry pan with 2 tbs of oil and fry in batches for 2 minutes, transfer to an oven tray ans cook in a moderate oven for 7 minutes. Let cool slightly before serving. Serve with some lemon wedges.

These freeze really well, defrost in the fridge overnight and gently reheat for 3 minutes


 

Salmon with Mango and Chilli Salsa

Serves 4

When we first came to Dubai the selection of fish wasn't great so we ate alot of salmon. I was constantly trying different ways with salmon this is one I make quite alot, its tasty and so easy. I should mention that an assortment of fresh fish is now available.

Ingredients

4 salmon fillets (200gm each)
4 tbs sweet chilli sauce
juice 1/2 lime
Salsa
1 mando diced 1/2 cm cubes
1 long red chilli deseeded and finely chopped
2 spring onions finely chopped
2 tbs fresh coriander chopped
1 tbs fish sauce
2 tbs sweet chilli sauce
juice 1 lime

Marinate the fish in the sweet chilli sauce and the lime juice for 10 minutes, while you prepare the salsa. For the salsa combine all the ingredients in a bowl. Heat 3 tbs of oil in a pan , place salmon skin side down and cook for 5 minutes, turn and cook for a further 2 minutes. Remove salmon and place on a serving plate, losley cover with foil and let it rest for 5 minutes, to serve top the salmon with the salsa.