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Old 08-07-2012, 05:17 AM   #11
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Originally Posted by Gravy Queen View Post
Yes have cooked it a few times (and want it again now !) poss would work finished in the oven - keep an eye on sauce though you want to to reduce .

Ah yes I love Delia - met her a few times now , me and a few forum foodies have been to Norwich for her food and wine workshops ? Fab .
happy days matey,happy days....................
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Old 08-07-2012, 08:54 AM   #12
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Thanks Harry
I'm looking forward to making this dish.
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Old 08-07-2012, 12:18 PM   #13
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Thanks Harry
I'm looking forward to making this dish.
my pleasure pac!don't forget what mpw said on the video,use whatever fish/seafood you like,as long as it's firm & you include at least one smoked fish....i have tried it with smoked mackerel & it was good but the flavour was a bit overpowering....i like smoked mackerel on it's own in a potato dauphinoise....now that is the dogs dangly bits as we say over 'ere.
enjoy!!
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Old 08-08-2012, 05:22 AM   #14
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Great photos
I do mine in a similar way but no cream . I make a cheese sauce with semi skimmed milk and combine my fish with that.
Nice work Captain Mungbean .
just re read this queenie....like the sound of the ss milk & cheese,healthier option too,as i said in my original reply...do you add any cornflour to thicken it hun?
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Old 08-08-2012, 05:36 AM   #15
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Thanks for the step by step H
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Old 08-08-2012, 05:45 AM   #16
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Thanks for the step by step H
'arry's 'appy to 'elp k!
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Old 08-15-2012, 04:20 AM   #17
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Cheers H
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Harry's Fish/Seafood Pie cooked this last night & pacannis asked me to post it.use any fish/seafood you like as long as it includes at least one smoked fish for added flavour & all the fish is firm.i used monkfish,smoked haddock,salmon,prawns,mussels.put the fish in a dish,blanch the leeks,boil the cream & dissolve the fish stock gel or cube in the cream.pour the boiling cream/fish stock mix over the fish,this starts the cooking process,top with leeks,grated gruyere(or mature cheddar)then finish with mashed or sliced/parboiled potatoes.top of a hot 225c/430f oven for 20/25mins.job done!if you have any left over(doubt it but i made extra) let it cool,chop the fish/seafood,mix with the mashed spuds,shape into burgers & freeze for another day.defrost the burgers & fry/griddle...de dahhh fish/seafood burgers....two meals/dishes from one!! 3 stars 1 reviews
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