Healthy weekday Meal #9........{Fish Pie Parcels}

I love me a fish pie - huge chunks of fish, creamy glossy sauce, flavoursome leeks and mounds of mash potato. It's a dreamy British staple but it's not dreamy to the waistband and it also doesn't lend itself that well to the summer days that are creeping up on us. In my quest to find an alternative I came up with this dish - Fish Pie Parcels. You may not think the use of pastry is particularly healthy but I am using filo pastry and a few sheets go a long way....Use what ever combination of fish you desire and for heaven's sake make sure you keep an eye on the oven - as you can see from the photos i left mine in a couple of minutes too long. but I am no professional, these are my recipes and little slip ups sometimes happen! It still tasted great and that's all that matters to me and that's all that should matter to you - relax and just give the recipe a go!

Fish Pie Parcels

2 leeks, finely sliced

unsalted butter

couple of splashes of white wine 

100ml milk

bay leaf

500g fish - I used large chunks of smoked haddock, cod, salmon and raw prawns 

4 tbsp creme fraiche

1 tsp wholegrain mustard

2 tbsp fresh lemon juice 

filo pastry 

1 egg, beaten 

in a pan cook your leeks with a small amount of butter and a couple of splashes of wine, once soft remove from pan. add in the milk, bay leaf and the fish and put the lid on the pan, allow the fish to stand for 5 minutes until it is almost cooked through. remove the fish, give it a little season and then set aside. mix the creme fraiche with the lemon juice and mustard and then season. lay out a sheet of filo pastry, brush with melted butter, place another sheet over and then repeat the process - i used three sheets for one parcel and four for another - I didn't make much difference and two would be fine I'm sure. in the middle of the square place a couple of spoonfuls of the leeks then a spoonful of the creme fraiche and then add half the fish and top with another spoonful of creme fraiche. bring up the sides of pastry and twist the top so you have a parcel. repeat the process. brush the two parcels with egg wash and place on a baking tray. cook at a moderate to high heat for around 30 minutes or until the pastry is nicely golden. serve with vegetables or a salad. 

Valentines Day Starter.........{Prawn and Crayfish Cocktail boats}

Valentines Day is fast approaching and today I share with you an old classic which makes a great starter! It's a old favourite of mine - a twist on a classic, and whilst it's not the healthiest, omitting the bread makes it that much healthier!

Prawn and Crayfish Cocktail Boats

250g large peeled prawns
120g crayfish tails 
3 tbsp good quality mayonnaise 
1 tablespoon tomato ketchup
Couple of drops of Tabasco 
Squeeze lemon juice 
Half a cucumber, shredded into ribbons (I use a peeler to do this)
Little Gem lettuce, remove the outer leaves you will need around three depending on size

take the mayonnaise and ketchup and mix them together. add the Tabasco and lemon juice and season. have a try and adjust to taste (I usually end up adding a bit more lemon and black pepper). add in the prawns and crayfish tails (reserving some of the tails for garnish). take your lettuce leaves and use them as “boats";  first add a couple of ribbons of cucumber and then the prawn cocktail and finish with a garnish of a couple of crayfish tails. Serve on a lovely wooden platter and let people just help themselves. 

 

Linking up with Vicky at Honest Mum