a mixture of pieces of white fish in a pyrex dish – around 300g.
or 12 ozs.
some milk – just enough to cover [half pint max.]
for 3 - 4 minutes, until just cooked.
to stand for a few minutes.
off the milk in a jug.
a small onion and a few mushrooms, and place in
saucepan with a large knob of butter. Gently cook until soft, then
add a tablespoon of plain flour, and stir thoroughly.
add the milk from the fish, stirring.
a fish stock cube.
a little white wine [ about
2 tbsp. if you’ve got some opened !]
until thick, then add about 2 tbsp. single cream.
the sauce over the fish, and add a handful of prawns – around
100gms or 4 ozs. [Half a packet of frozen prawns are ideal]
put half a dozen frozen medium vol-au-vent cases on top –
arrange in a pattern.....
make some shortcrust pastry [4 oz.], and cut out some Welsh-cake shapes with a
cutter, then arrange on the top.
Or.....cover with mashed potato [with parsley and garlic if you like], sprinkle some grated cheese on top, then bake as above.
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