Smoky fish pie with cauliflower and bacon
From: Delicious.Daily pg. 127
Strawberry and coconut ice-cream
From: Delicious.Daily pg. 231
Hi everyone it’s seafood time!
Fish pie – what could be yummier? This particular pie has no pastry but instead delicious, creamy mash. I think the secret here is to use good quality fish fillets, otherwise you will end up with a very leathery filling in your fish pie. The addition of the smoked trout really gave it a kick I must say. You could also use some scotch haddock or even smoked salmon for variation. Rather than whipping up a bechamel sauce the delicious chefs have us tossing the fish in sour cream. The result is lighter & healthier (so they tell us) but my preference will always be the fattening and yet oh so tasty bechamel sauce.
Having said all that it was still really yum and different with the flavours of the bacon, leek, cauliflower and thyme combined well with the smokey trout. I served this with salad greens drizzled with the roasted lemon dressing from the same book on page 117. This dressing is labour intensive (I include the recipe) and absolutely not worth the effort. No-one liked it. The overall mark was dragged down because of the dressing so the main only received 7/10.
And now for the dessert. Oh! dear! I was so excited about making this as the recipe looked so simple. When I combined the cooked and cooled strawberries with the coconut yoghurt the MAV and I had a little taste and just flipped. It was to die for………… AND THEN……… we froze it. Bong, bong!! It . was . awful . Such a let down. I mean seriously how wrong can you go just simply freezing. I covered it as per the instructions and even left it out a little bit before serving but it was like eating a hard slushy. Blah. Here is the solution though – once you have blended everything together don’t freeze it. Serve this beautiful combination of strawberries and coconut yoghurt drizzled over fresh fruit or make fruit kebabs to dip into individual pots of the yoghurt. Viola!! No freezing. (However, I have included the original recipe as I always do) . This only received 2/10.
