Rosalind’s Delicious Quick
and Easy Trout Fish Pie
By popular request here it is:-
It takes
approximately 40 minutes to prepare and serves four.
2lb (approx) gutted
and cleaned trout with head and tail removed. Defrost if necessary.
Packet of
Knorr Crofters Thick Vegetable Soup (or similar)
Potatoes
(enough for four people)
Small tin of
sweet corn
Slices of cheddar
cheese (or similar)
Chives,
parsley or cherry tomatoes for garnish
Method
- Peel and boil potatoes.
- Microwave trout until skin is
easily removed and flesh falls off bones.
- Make up soup in saucepan
according to instructions on packet but only use one pint of water instead
of one and a half pints.
- When soup is simmering add fish
pieces to mixture taking care to avoid adding any bones.
- Drain sweet corn and add to
mixture.
- Stir until fish is cooked (this
only takes a few minutes).
- When potatoes are cooked, drain
and mash with butter or margarine.
- Pour contents of saucepan into a
pre warmed casserole dish.
- Cover mixture with mashed potato,
spreading it evenly.
- Cover mashed potato with thin
slices of cheese (and if garnishing with cherry tomatoes those as well).
- Put under grill till cheese melts
and goes slightly brown.
- Remove from grill garnish with
chives or parsley and cherry tomatoes.
- Serve and eat watching out for
the odd bone.
Enjoy!
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