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Salmon and Leek Fish Pie with Fluffy Potato

This is similar to the Fisherman’s pie, but much simpler and faster. The mashed potato has also been replaced by a rosti-like topping for a different texture. Note: I have not seen Chris consume so much fish in a long time.

6 servings

  • 600 g potatoes, peeled and quartered
  • 500 g salmon steak/salmon belly
  • 90 ml milk
  • 200 ml vegetable or fish stock
  • 40 g salted butter
  • 40 g plain flour
  • 1 small leek, sliced
  • 1 tsp english mustard
  • 1 tsp dried or fresh parsley
  • salt and pepper to taste
  1. Add the potatoes to a pot of salted water and bring to boil. Remove the pot from heat but leave the potatoes in the water for another 5-10 minutes before draining the water. The water can be used to make the vegetable stock if desired.
  2. Put the salmon, stock and milk in another saucepan and bring to boil, then simmer for 10 minutes. Remove the salmon and flake it, taking care to remove any bones. Leave the liquid to cool.
  3. Melt the butter in a frying pan, fry the leeks till soft and stir in the flour. Stir in the liquid slowly to incorporate the flour mixture. More stock can be added to achieve a pouring consistency. The final mixture should be a very thick liquid, but not a solid lump.
  4. Add the mustard, parsley and fish flakes, stir well. Add pepper and salt to taste.
  5. Preheat the oven to 200 °C. Place the fish mixture in a baking dish and grate the potato coarsely over the mixture. Bake for 20 minutes or till the tips of the potatoes are brown.
For a non-dairy version, the butter and milk can be replaced by soy margarine and soy milk respectively as in The SOY for Health cookbook. I, however, am a big fan of butter.
The potatoes should be cooked and drained early to ensure that they are dry before grating.
Salmon bellies are cheaper but oilier than salmon fillet steaks. Some people love the smoother texture and stronger taste of the bellies, some prefer the drier and flakier texture of the fillets. Experiment!
July 29th, 2010 | Category: Pescetarian, Western | Leave a comment

Singapore-style Vietnamese Spring Rolls

This is supposed to be Vietnamese style. But after more than 10 years of abuse in my mother’s hands, I doubt the Vietnamese can recognise this.

80 spring rolls/ 20 servings

  • 1 kg minced pork/chicken
  • 800 g prawn, peeled, cleaned and diced
  • 6 egg yolks (Singapore eggs sized)
  • 6 egg whites
  • 3 turnip, peeled and julianned
  • 2 large carrots, peeled and julianned
  • 300 g glass noodle, soaked and cut into 5 cm pieces
  • 8 jew’s ears, soaked and julianned
  • 80 Spring Roll Pastry
  • 3 tsp salt
  • 3 tbsp sesame oil
  • 2 tsp ground white pepper
  • 80 leaves lettuce
  • 80 stalks corriander
  1. Mix the minced pork, egg yolks and prawns, followed by the salt, pepper and sesame oil.
  2. Add the vegetables and glass noodle into the meat mixture one at a time, mix well after each addition with your hands.
  3. Place about 2 heaped table spoon of filling on each pastry skin.
  4. Wrap the springrolls according to instructions here. Use the egg white to seal the pastry skin.
  5. Heat vegetable oil in a wok/deepfryer and deep fry the springrolls till golden brown.
  6. Drain and pat with paper towel to absorb excess oil.
  7. Serve with the (Vietnamese Chilli Dipping Sauce), lettuce and corriander
Try to ensure that all the ingredients are as dry as possible to avoid the pastry skin from tearing during and after the wrapping. Allow all the cut vegetables and glass noodle to drain well and pat dry with a tea towel. Do not add any soy sauce into the meat mixture.
To test if the oil is sufficiently hot before frying, drop a small piece of pastry skin into the oil. It should float immediately.
July 29th, 2010 | Category: Chinese | Leave a comment