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Salmon & Prawn Pot Pies and Mango Mousse

Seafood

Salmon & Prawn Pot Pies and Mango Mousse

19/11/2021

Main:  Salmon & Prawn Pot Pies
David Herbert: Life Food – “The Secret to Simple Delicious Pies”

Dessert:  Mango Mousse
Women’s Weekly – Cooking for Friends

Hi Everyone!

I must say that it is taking me a few weeks to get into the groove of Wine Wednesdays again.  I think my brain turned a bit to mush but nevertheless I actually scored a double ten this week so doing well so far.

Oh my gosh, these little scrummy pies are to die for.  David Herbert really does make things work so beautifully together.  They are super easy to make.  All I will say is that I added a squeeze of lemon and a heaped teaspoon of grainy mustard to the sauce but that’s just because I love those flavours with seafood – you can add your own stamp on the filling too.  The recipe says it does 6, well certainly not in my house.  I made it stretch to 5 but if you have more men than women then I would work on it feeding 4.  There was a great deal of silence whilst the pies were consumed which is always a good sign.  In terms of doing things ahead, I would start it early in the day so that the mixture can cool completely before topping with the pastry.  One last thing, I loved the fact that cream wasn’t used in the sauce and yet they were so very creamy.  This gave the pies an after dinner feeling of lightness rather than that heaviness one can feel from a rich sauce.  Serve with a simple green salad or perhaps you’d prefer fries – whatever way you choose to do this you really need to do it.

 

Just add a dash of lemon juice & a teaspoon of grainy mustard

A special note:  the salmon and prawn mixture would be very versatile.  It could be used with fettuccine or your favourite pasta and I am definitely going to try it that way very soon.  10/10

As for dessert, it’s mango season!!  yah!  This Mango Mousse is light and disappears in your mouth.  It’s easy and can be made the day before you need it.  The only thing I changed was the orange blossom water for Grand Marnier.  Okay, yes I know but I didn’t have orange blossom water and the Grand Marnier was just sitting there so what’s a girl to do??

Tinned or fresh mango will work beautifully

These also scored 10/10 and will definitely be on the menu many times over this summer.  However, having said that you could easily use frozen or tinned mango and the flavour would be just as good so let’s make it an anytime of year dessert.

Please give these two a go during the warmer months, the family will love you for it.

 

Until next week…..

From my table to yours with love x

Salmon & Prawn Pot Pies

Super easy filling that should be down ahead of time allowing it to cool down before topping with pastry

  • 750 g salmon fillets (skin and bones removed)
  • 600 ml milk
  • 4 black peppercorns
  • 1 fresh bay leaf
  • 50 g butter
  • 1 small onion (roughly chopped)
  • 2 tbsp plain flour
  • 250 g cooked prawns (peeled and deveined)
  • ¼ tsp cayenne pepper
  • 2 tbsp flat leafed parsley (roughly chopped)
  • 3 sheets ready-rolled puff pastry (thawed if frozen)
  • 1 egg (beaten)

  1. Preheat oven to 160°c (fan).

  2. Place salmon, milk, peppercorns and bay leaf in saucepan over medium heat; simmer gently for 5 mins. Strain mixture, reserving fish and strained milk.

  3. Flake fish into bite-sized pieces and place in bowl.

  4. Melt butter in clean saucepan over low-medium heat, add onion and cook, stirring frequently, for 7-10 mins or until soft and translucent. Add flour; stir well and cook for 1 min. Slowly whisk in reserved milk. Bring mixture to the boil, whisking frequently, until smooth and thickened. Set aside to cool.

  5. Add prawns, cayenne pepper and parsley to flaked fish, add sauce and season well. Stir gently to combine.

  6. Spoon mixture into six ramekins.

  7. Cut out four to six rounds (depending on how large each pie is) of pastry making them slightly larger that the ramekins and place on top. Brush the pastry with beaten egg and bake for 30 minutes or until crisp and golden. Serve hot.

Main Course
Modern Australian

Mango Mousse

I substituted Grand Marnier for orange blossom water

  • 2 large (1.2kg) fresh or frozen mangoes (even tinned) (flesh chopped)
  • 1 tbsp lime juice
  • ⅓ c pure icing sugar
  • 2 tsp gelatine powder
  • 1 tsp orange blossom water, optional
  • 300 ml thickened cream (softly whipped)
  • extra mango and lightly toasted shredded coconut to serve

  1. Blend the chopped mango, lime juice and icing sugar in a blender or food processor until smooth. Transfer to a bowl.

  2. Combine gelatine and 1 tbsp of cold water in a small cup. Stir in 1 tbsp of boiling water; stir until gelatine is dissolved. Whisk the gelatine mixture and orange blossom water into the puréed mango.

  3. Fold the whipped cream through the purée and then spoon into six glasses. Cover with plastic wrap; refrigerate for 4 hours or overnight.

  4. Top with extra mango and coconut.

Dessert
Modern Australian

 

 

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Trying recipes from the myriad of cook books and Delicious Magazines that I had accumulated over the years, coupled with a young Pinot Grigio, this is Wendy's Wine Wednesday.

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