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  1. #1
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    PAG's Sunday Seafood Pie

    Another Sunday, another session in the kitchen. Went for something relatively simple, one dish that both of us can eat, and no side dishes.

    The seafood content consisted of hallibut fillets, cod loin, scallops, and prawns.





    First of I par boiled the potatoes in their skins for about 10 minutes, then put to one side to cool.

    Put the cod and halibut into a mix of fish stock and white wine to poach for 5 minutes. Took out and allowed to cool to remove the skin from the halibut. Put the stock through a strainer into a bowl for use in making a sauce later. Broke the fish into bite size pieces, quartered the scallops, and put all the seafood into a well buttered roasting dish.

    Peeled the par boiled potatoes and grated them (the pie is going to have a rosti potato topping). Poured some melted butter of them and added some rinsed capers. Mixed everything together to make sure the potato is coated in butter.



    Made a roux, and gradually added the fish/wine stock and allowed to cook for about five minutes. Added a slug of cream and half a dozen chopped gherkins, some chopped fresh parsley and dill, and what was left in freezer from a bag of garden peas.

    Poured the sauce over the seafoold and gave a good mix. They put the grated potato/capers over the top, finished with some finely grated mature cheddar cheese.



    Into the oven for 40 minutes at 220 degrees C, and she's ready.








  2. #2
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    ...looks delicious...Australian white?...

  3. #3
    Thailand Expat David48atTD's Avatar
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    ^ Probably SA?

    ---

    Excellent start PAG... great to see you back in the Kitchen.

    Did any of the Vino make it into the Dish?

  4. #4
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    Quote Originally Posted by David48atTD View Post
    ^ Probably SA?

    ---

    Excellent start PAG... great to see you back in the Kitchen.

    Did any of the Vino make it into the Dish?
    Correct (SA). First out of the bottle went into the stock for poaching. However, the rest went into PAG direct.

  5. #5
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    ^ That looks superb!

    When you mentioned earlier that fish pie was coming up, I took my last two cod fillets out of the freezer in anticipation of your recipe. Unfortunately, out of everything on your recipe all I have is the cod, some potatoes, the cheese and of course some peas. But I'll see how I get on.

    Is fish stock something you buy or make?

  6. #6
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    Quote Originally Posted by Mendip View Post
    ^ That looks superb!

    When you mentioned earlier that fish pie was coming up, I took my last two cod fillets out of the freezer in anticipation of your recipe. Unfortunately, out of everything on your recipe all I have is the cod, some potatoes, the cheese and of course some peas. But I'll see how I get on.

    Is fish stock something you buy or make?


    You can play whatever tunes you want in terms of the content, substituting vegetables for fish, and going for a mashed potato topping. If using root vegetables, par boil them first, and keep the water as stock.

    The quantities are for a pie for about 4 to 6 people, with that on purpose as it will provide lunch for M'Sahib for another 2 or 3 days.

  7. #7
    Hansum Man! panama hat's Avatar
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    A wonderful sight for a pescatarian . . . thank you . . .

  8. #8
    Thailand Expat TheRealKW's Avatar
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    That looks darn good!

  9. #9
    Southern Expat Dillinger's Avatar
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    Quote Originally Posted by tomcat View Post
    Australian white?...
    With a rhino on the label?

    Looks amazing Pag

  10. #10
    Custom user Neverna's Avatar
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    Yes, it all looks amazing, PAG. Your phone is obviously even better than Mendip's new one!

  11. #11
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    Quote Originally Posted by David48atTD View Post
    ^ Probably SA?

    ---

    Excellent start PAG... great to see you back in the Kitchen.

    Did any of the Vino make it into the Dish?
    definitely SA by the look of it, probably taste as it looks

  12. #12
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    It is a South African wine.

  13. #13
    Thailand Expat jabir's Avatar
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    Looks tasty, if this thing goes on you're welcome to move into our kitchen.

  14. #14
    Thailand Expat misskit's Avatar
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    Yummy!

    That Knorr fish cubes is a new one on me. I’ve only ever seen/used the Japanese dashi powder.

    PAG's Sunday Seafood Pie-d9b40a78-ce8c-4386-9975-e55255bf6b3f-jpeg

  15. #15
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    Quote Originally Posted by misskit View Post
    Yummy!

    That Knorr fish cubes is a new one on me. I’ve only ever seen/used the Japanese dashi powder.

    PAG's Sunday Seafood Pie-d9b40a78-ce8c-4386-9975-e55255bf6b3f-jpeg
    Villa Market.

  16. #16
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    Very nice.

  17. #17
    Hansum Man! panama hat's Avatar
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    Quote Originally Posted by misskit View Post
    That Knorr fish cubes is a new one on me.
    I believe Maggi cubes have fish as well

  18. #18
    Thailand Expat TheRealKW's Avatar
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    Failing that, surely vegetable cubes would work just as well.

  19. #19
    Hansum Man! panama hat's Avatar
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    Ikan is required, KW. Ikan


    But yes, in a pinch

  20. #20
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    Quote Originally Posted by panama hat View Post
    Ikan is required, KW. Ikan


    But yes, in a pinch
    You just reminded me of ikan asam pedas. Sedap!

  21. #21
    Hansum Man! panama hat's Avatar
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    Good memories, I hope

  22. #22
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    Looks delicious, thanks..
    Seafood cost so much here, but I'd like to try that sometime.

  23. #23
    Thailand Expat TheRealKW's Avatar
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    PAG's Sunday Seafood Pie-sea-food-pie-png


    PAG's Sunday Seafood Pie-seafood-pie2-png


    Worked a treat, cheers. (only had one fish, seabass, prawns and baby scallops, otherwise followed your recipe)

    ETA - also used parmesan with the cheddar cheese.

    And milk instead of cream in the roux, with a dash of nutmeg.

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