Salmon, Prawn and Cider Pies with Scalloped Potatoes
Photography by Aaron McLean.
The cornichons add a lovely piquancy and crunch while the cider cuts the richness of the salmon in this luxurious but simple pie.
Serves: 4
INGREDIENTS
70 grams butter
3 spring onions, thinly sliced
1 clove garlic, crushed
½ cup plain flour
¾ cup milk
½ cup cream
1 cup dry cider
2 teaspoons Dijon mustard
¼ cup chopped cornichons or gherkins
3 tablespoons chopped flat-leaf parsley
500 grams skin-off salmon, cut into bite-sized pieces
250 grams raw peeled prawns, roughly chopped
sea salt and freshly ground pepper
Topping
4 large Agria potatoes, peeled and sliced ½ cm thick
2 tablespoons melted butter
Parmesan for grating
paprika for sprinkling
4 x 1-1½ cup capacity, shallow ovenproof dishes
METHOD
Preheat the oven to 200˚C.
Melt the butter in a large saucepan and cook the spring onions and garlic for 2 minutes. Stir in the flour to make a thick roux (sauce) and cook gently for 2 minutes. Combine the milk and cream and whisk into the roux then whisk in the cider. Season well and cook over a low heat for 5 minutes, stirring often. Add the mustard, cornichons and parsley. Gently fold in the salmon and prawns then divide the mixture between serving dishes.
Topping: Cook the potatoes in a saucepan of boiling salted water for 3 minutes. Drain then carefully place on a clean tea towel and spread to a single layer. When cool, arrange the potatoes in overlapping rows to cover the fish completely. Brush with butter, season then grate over a generous amount of Parmesan and a pinch of paprika.
Bake for 30 minutes until golden and crisp and the filling is bubbling. Serve with a simple green salad and crusty bread rolls.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!