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Fish Pie with Salmon & Smoked Salmon; The 5 second mental delay; Weekly Menu Recipe

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Fish Pie with Salmon & Smoked Salmon; The 5 second mental delay; Weekly Menu
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Ingredients

  • heads can keep a civil tongue, so they have a built-in broadcast delay
  • Fish Pie with Salmon, Smoked Salmon and Savoy Cabbage
  • 2 medium potatoes, 10oz (300gr)
  • 1 tbs horseradish
  • 1 tbs butter
  • 2 - 3 tbs milk
  • 8oz (250gr) fresh salmon
  • 1 tsp lemon juice
  • 1 bay leaf
  • 1/2 tsp black peppercorns
  • 4oz (120gr) smoked salmon either wet or dry smoked
  • 8oz (250gr) Savoy cabbage 1/2 medium head
  • 1 onion
  • 1 cup (8oz, 240gr) chicken stock
  • 1/2 cup (4oz, 120gr) white wine
  • 1 tsp dried tarragon
  • 1 tsp dried chives
  • 2 tsp maizena (cornstarch) dissolved in 1 tbs water
  • 1/2 cup (4oz, 240gr) Greek or plain yogurt
  • 1 tbs olive oil
  • The potatoes: Peel
  • the potatoes and cut into chunks. Cook in boiling, salted water until
  • tender. Drain well. Add butter, horseradish and 2 tbs milk. Mash
  • well. They should not be stiff but should hold their shape. Add a bit
  • more milk if needed.
  • The salmon: Put
  • fresh salmon in a medium skillet. Add water to almost cover, lemon
  • juice, bay leaf and peppercorns. Cover and poach until done, 12 - 15
  • minutes. It should turn opaque and flake easily with a fork. Remove and
  • cut into large chunks. Roughly chop the smoked salmon.
  • The vegetables: Remove
  • dark green outer leaves from cabbage. Cut off a thick slice, avoiding
  • the core. Lay flat, cut into 3 or 4 wedges, then thinly slice the
  • wedges. Roughly chop the onion. Heat oil in a large skillet. Add onion
  • and sauté 5 minutes, until it turns translucent. Add cabbage and sauté,
  • stirring 2 - 3 minutes. Add white wine, chicken stock, herbs, cover and
  • simmer 10 minutes. Dissolve cornstarch in water. Uncover cabbage,
  • increase heat and add cornstarch, stirring until thickened. Remove from

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