Sorry!

Hell again...I am sorry that it has taken a while to get back with more recipes but what with work and trying to find a new job for the winter months things have been a wee bit hectic. Do you know that it is only four more wages till Christmas! It was a shock to me... any way here we go with Ty's request.

Seafood Pie

This is a very simple recipe and what makes it special is the seafood that you add. Don't be tempted to skimp and use things like crab sticks or frozen white fish or salmon, you will get a nice end result but nothing to write home about.

The basic sauce can be used for a vegetarian version because all you need to do to get that smoky cheesy flavour is add a smoked cheese instead of cheddar to the sauce.

Sauce ingredients;

1 heaped tablespoon of butter

11/2 heaped tablespoons of plain(soft) flour

12oz/375gm Grated cheddar or applewood smoked if making vegetarian

4oz/125gm grated Parmesan

1 pint/500ml full cream milk

½ pint/250ml double ( heavy) cream

1 heaped teaspoon English mustard, although Dijon will do.

1 onion, studded with 5 cloves and 3 bay leaves

Salt and pepper to taste

grated nutmeg

Method;

1. place onion and milk into a saucepan and bring to a boil, lower heat and allow onion to infuse in milk for 15 minutes.
2. Melt butter in pan and stir in flour, fry flour on very low heat for 2-3 minutes, without colouring.
3. Slowly pour in the strained milk and whisk to prevent lumps forming allow to cook on slow heat for 5 minutes.
4. Whisk in the mustard and cheese until totally absorbed.
5. Season with salt, pepper and nutmeg if desired to taste. At this stage don't worry about the flavour of the sauce too mush you are just looking for a cheese sauce that has a balanced flavour, not to salty or too cloyingly cheesy.

Fish filling;

this is entirely personal taste but I recommend at least 5 types of fish to allow for soours and textures. Use about 2lb/1kg of fish for 6 people and more if you can afford it. My favourite combination is as follows,

1. 1 large scallop per person sut into three pieces
2. 8 oz/225gm of smoked haddock, bones removed and diced
3. 8oz/225gm fresh salmon, bones removed and diced
4. 8oz/225gm langoustine or king prawns, shelled
5. 8oz/225gm sole/ cod or monkfish, diced

When you have you fish prepared simply add them to the sauce and remove from the heat. Divide mixture into pie dishes or large ramekins and top with a creamy mash that you have previously seasoned with salt and grated nutmeg and beaten through 2 egg yolks. Top with a little more grated cheddar and place in a hot oven 220 degrees c. for 20 – 25 minutes until the top is browning. Serve with vegetables or salad and crusty bread .

For a vegetarian version then replace fish with lightly cooked, I mean no more than a 2 minute stir fry.

The vegetables I like to use for this are a mixture of celery, onion, broccoli, cauliflower and peppers. Because it is vegetables I like to add a bit of piquancy by adding a little ginger, garlic and chilli, but only a little and again this is to personal taste.

Have fun with this one it is a great dish and really impresses because of the flavours.