The Klutz in the Kitchen decided in something fishy yet very lekkerlicious and found the recipe by Hannah Lewry for Trout & Prawn Pies with Potato Crust. Don’t for on minute be intimidated amateur kitchen klutzes its real a very simple and easy recipe just follow the instructions and you wont go wrong amaze friends and family with this one’s wonderful mix of complex flavours. All who taste will wonder where you got it, knowing that you usually cook out of a tin or packet, Wow them with the fresh ingredients and they come back for seconds. Enjoy the cooking. Bon Appetite
Serves: 4 – Prep time: 25 minutes – Cooking time: 35 minutes
500 g baby potatoes
3 Table spoon of butter, melted
1 Table spoon of olive oil
3 leeks, thinly sliced
4 garlic cloves, finely diced
4 to 6 baby carrots, finely diced
1 cup of fresh cream
1 to 2 cups of fish stock
Sea salt and freshly ground black pepper, to taste
200 g cooked and peeled prawns
400 g frozen lemon and herb rainbow trout portions, thawed and flaked
½ cup Italian parsley
Preheat the oven to 200°C.
Parboil the baby potatoes for 10 minutes until tender but still firm, allow to cool and then slice thinly
Heat two table spoons of butter and the olive oil in a large saucepan, then add the leeks, garlic and baby carrots. Cook over a low heat for 10 minutes until soft.
Add the cream and stock, bring to a gentle simmer and cook for 10 minutes over a medium heat then season to taste
Remove the tails from the prawns and fold the prawns into the sauce. Add the trout and parsley and spoon the mixture into 4 small ovenproof dishes. Top with the potatoes, brush with the remaining melted butter and season to taste.
Bake for 15–20 minutes until golden and bubbling. Serve hot with a green salad.