No-faff fish pie

IMG_2702.jpgRobin’s favourite favourite is fish pie. Closely followed by fish pie. It is not mine, on several counts: a) I find it a bit on the mushy, school-dinner, nursery-fare, side; b) it doesn’t look very appetising once it’s slumped onto the plate; and c) it is a right faff to make, what with having to pre-cook the fish, cook and mash the potatoes and then make a bechamel sauce with the cooking liquid. You feel as though you need to start thinking about dinner roughly five minutes after you’ve put the cornflake bowls in the dishwasher, and you’ll need more pots and pans than Jamie Oliver.

But help is at hand. I was idly watching a Mary Berry programme back in the summer and she made a fish and cauliflower gratin – a kind of fish pie by any other name. Now, I am not overly keen on cauliflower and I certainly don’t think it goes with fish – it’s just about OK if it’s been swathed in a particularly Cheddary-mustardy sauce and baked to a golden crisp in the oven, as a bit of a mid-week tea, but as a component of a fish pie, well, yuk. However, I decided Mary definitely could be on to something with her idea for a more simplified method and, with a few judicious tweaks in the ingredients department, I came up with a yummy alternative. Continue reading “No-faff fish pie”

Advertisements

Fillet of salmon with capers, fennel & Dijon butter (Rachel Allen)

IMG_2565On to Round Two of December’s ‘Cookery Calendar Challenge‘. I can see the obvious flaw in that statement – yes it is January, but Christmas happened and so I ran out of time. In actual fact, I cooked this on New Year’s Eve, so I can probably still legitimately claim to have fulfilled the challenge – the problem was, what with having mates here to stay,  Prosecco may have been taken and we’d eaten it all before I even thought of getting out the camera.

On the upside, this salmon dish from Rachel Allen’s ‘Recipes from my Mother’ was absolutely delicious and so ridiculously easy that we’ve eaten it again since, even though we are only a week further on. I’ve even managed to make it look quite nice for the photo, which is an improvement – perhaps 2018 will be the year I conquer this photography lark a little more. Continue reading “Fillet of salmon with capers, fennel & Dijon butter (Rachel Allen)”