Creamy Fish Pie With Salmon, Egg and Filo Pastry
Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Method
- Heat half of the oil in a large, non-stick frying pan over medium high heat. Season salmon with salt and pepper and cook presentation side down for 3 minutes. Turn and cook a further 2 minutes for medium-rare (or until cooked to your liking). Remove to a plate. Cover to keep warm. Wipe the pan clean.
- Heat remaining oil in the pan. Add green onions, cook 1 minute. Add risoni. Cook, stirring, for 1 minute.
- Pour in stock and cream and stir to combine. Bring to a simmer. Simmer, uncovered, stirring often, for 13-15 minutes until risoni is tender and sauce thickened (it should be like thickened cream consistency).
- Stir in spinach, 2 tbsp lemon juice, lemon rind, capers, tomatoes and dill. Cook 1-2 minutes until spinach has wilted.
- Gently stir gently sliced eggs through risoni. Spoon risoni onto serving plates. Top with salmon and extra dill and a squeeze of lemon.
Tips & Hints:
- To cook hard boiled eggs, place eggs into a saucepan, cover with water and bring to the boil over high heat. Reduce heat to medium. Simmer for 6 minutes for hard boiled eggs. Drain. Transfer to a bowl cold water until cool. Drain.
- Slice hard boiled eggs easily without losing part of the yolk on your knife by spraying knife lightly with oil.
- For a crispy salty garnish addition. Fry some extra drained capers in hot oil in a small frying pan over medium high heat until they become crispy. Drain on paper towel.
- Heat half of the oil in a large, non-stick frying pan over medium high heat. Season salmon with salt and pepper and cook presentation side down for 3 minutes. Turn and cook a further 2 minutes for medium-rare (or until cooked to your liking). Remove to a plate. Cover to keep warm. Wipe the pan clean.
- Heat remaining oil in the pan. Add green onions, cook 1 minute. Add risoni. Cook, stirring, for 1 minute.
- Pour in stock and cream and stir to combine. Bring to a simmer. Simmer, uncovered, stirring often, for 13-15 minutes until risoni is tender and sauce thickened (it should be like thickened cream consistency).
- Stir in spinach, 2 tbsp lemon juice, lemon rind, capers, tomatoes and dill. Cook 1-2 minutes until spinach has wilted.
- Gently stir gently sliced eggs through risoni. Spoon risoni onto serving plates. Top with salmon and extra dill and a squeeze of lemon.
Tips & Hints:
- To cook hard boiled eggs, place eggs into a saucepan, cover with water and bring to the boil over high heat. Reduce heat to medium. Simmer for 6 minutes for hard boiled eggs. Drain. Transfer to a bowl cold water until cool. Drain.
- Slice hard boiled eggs easily without losing part of the yolk on your knife by spraying knife lightly with oil.
- For a crispy salty garnish addition. Fry some extra drained capers in hot oil in a small frying pan over medium high heat until they become crispy. Drain on paper towel.
Nutrition Information
Per adult serving (250g)
- Energy
- 3656kJ
- Calories
- 874kcal
- Protein
- 35g
- Fat Total
- 52g
- Fat Saturated
- 23g
- Carbs
- 62g
- Sugars
- 18g
- Fibre
- 9g
- Sodium
- 1165mg
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