Creamy Pollock, Puy Lentil and Mangetout Fish Pie
Cooking time: 15-20 mins
Preparation time: 40-50 mins
Serves: 2
Vegetarian: No
Ingredients:
- 250g pack of Ready To Eat Puy lentils
- 2 120-140g fillets of skinless Pollock
- 1 knob (15g) soft butter
- 200ml fish, chicken or vegetable stock.
- 6 tbsp double cream
- 4 tsp horseradish cream
- 40g watercress, thinly sliced
- 60g smoked salmon trimmings (optional)
- 40g grated Cheddar
- 80g mangetout, sliced widthways 3cm
- ¼ mild red chilli, de-seeded & finely diced
- Salt, black pepper and nutmeg
How to cook it:
- Pre-Heat your oven to 200C/ 400F /Gas 6. Boil your Kettle.
- Take a medium sized saucepan. Add the stock. Bring to the boil and boil until it reduces by 3/4. Stir in the double cream and bring back to the boil.
- Turn off the heat and stir in the horseradish cream and add the smoked salmon trimmings into the sauce. Season to taste with salt, pepper and nutmeg.
- Heat the lentils in the microwave according to the pack instructions. Tip the lentils into an oven proof dish (approximately 20cm) and place the Pollock in the centre. Season with salt, pepper and a touch of nutmeg.
- Bake for 6-7 minutes until the fish is barely cooked through. Take the dish out of your oven. Turn your grill to a medium/high setting.
- Take a medium saucepan; fill it with water from your kettle and season with a little salt. Cover and bring to the boil over a high heat.
- Mix half of the watercress with the sauce. Pour the sauce over the fish and lentils and scatter the cheese over the top.
- Grill for 2-3 minutes until golden. Be careful and watch the dish the whole time; grills vary enormously and some will burn the fish in this time, others will not make any impact at all.
- Boil the mangetout for 2-3 minutes until tender. Drain in a colander.
- Put the mangetout back into the pan. Add the remaining watercress and chilli. Stir together. Scatter them over the top of the “pie”.
- Serve in the pan at the table and enjoy.
