Czas przygotowania
25 mins
Czas gotowania
60 mins
Liczba porcji
4
Składniki
Składniki
- 450g MSC certified haddock medallions (or any other white fish)
- 1 large finely chopped onion
- 2 bay leaves
- 3 minced garlic cloves
- 250ml plain full cream yoghurt
- 15ml of honey mustard
- 1 cup of grated mature cheddar cheese
- 1 heaped tablespoon of butter
- 250ml chicken stock
- 15ml lemon pepper
- 10ml finely chopped dill
- 60 ml plain flour
- 400g potatoes peeled and cut into chunks
- 15 ml of canola oil
- Salt and pepper to taste
Wykonanie
Wykonanie
- Cook the potatoes until tender. Drain and mash them. Mix in butter and honey mustard. Season with salt and pepper. Set aside.
- Pour the stock and yoghurt into a large saucepan and bring to a simmer over low heat. Add the fish and bay leaves, season with salt and pepper and poach for about 10 minutes.
- Remove fish from the pan, flake it with a fork and set aside. Save the liquid in the pot. Discard the bay leaves.
- In a large frying pan, fry the onion in the canola oil until soft and fragrant. Add the garlic and fry for another 30 seconds. Lower the heat.
- Pour the poaching liquid into the sautéing garlic onion mix, add the flour and cheese into the sauce, mix using a whisk to avoid lumps. Simmer until the sauce has thickened.
- Add the fish back into the sauce. Season with lemon pepper and chopped dill. Add salt if necessary.
- Spoon the saucy fish mixture in an oven safe dish. Add the mashed potato on top and then use a fork to spread it out.
- Cook in the oven for 20 minutes or until golden. Serve with the pie with a vegetable stir-fry and glazed carrots.