Sun, Nov-09-08, 06:33
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Plan: Muscle Centric
Stats: 238/153/160
BF:
Progress: 109%
Location: UK
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Fish Pie
Demi’s LC Fish Pie
I large cauliflower
4oz cream cheese
8oz/250g grated cheddar cheese
1 tbsp olive oil
2 cloves garlic, crushed
1lb/500g Haddock Fillets*, cut into large pieces
4oz/125g Smoked Haddock Fillets*, cut into large pieces
4oz/125g Prawns*
2 tsp mustard
500ml/2 cups Crème Fraîche
2 tbps chopped parsley
2 tbsp chopped chives
Preheat the oven to 375F/190C/Gas 5. Cook the cauliflower in boiling water for 15-20 minutes until tender. While the cauliflower is cooking, heat the olive oil and fry the garlic. When cooked, stir into the crème fraîche, along with the mustard, parsley and chives. Place the fish pieces in a large oven-proof dish. Spoon the crème fraîche mixture over the fish, allowing the mixture to melt into the fish without stirring - it will look quite liquid at this stage. Drain the cooked cauliflower thoroughly, add the cream cheese, mash until smooth and creamy, and then stir in half the cheddar cheese. Spoon the mashed cauliflower over the fish. Sprinkle the rest of the cheddar cheese over the top. Put the pie in the oven and cook for 30 minutes.
Great served with broccoli or stir fried cabbage.
* Obviously you can substitute the fish for own choice if preferred.
Quote:
créme fraîche (creme fraiche): This slightly sour thick cream doesn't curdle when it's heated, so it's ideal for making cream sauces. It's also used for appetizers and as a dessert topping. To make your own: Warm one cup heavy cream to about 100°, then add one or two tablespoons of sour cream, cultured buttermilk, or plain yogurt (make sure you buy a brand that contains active cultures). Allow the mixture to sit at room temperature for at least nine hours before refrigerating. Substitutes: crema Mexicana OR equal parts sour cream and heavy cream OR clabber cream (thicker consistency) OR sour cream (This has a lower fat content, and so it's more likely to curdle if boiled with an acidic ingredient.) OR yogurt (This will definitely curdle when boiled.)
http://www.foodsubs.com/Cultmilk.html
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