Wednesday, 12 December 2012

Shellfish Pie

Three large potatoes
Five small parsnips
230g Tesco Seafood Selection
175g Tesco Cooked and Peeled King Prawns
2 small onions
1 small red onion
3 shallots
3 teaspoons of horseradish
1 teaspoon of mustard
1 tablespoon of walnut oil
2 tablespoons rolled oats
200ml (large splash) of Fairleigh Estate white wine
Coarse ground pepper
4 scallops on the shell
Large bunch of flat leaved parsley
150ml single cream

Gently fry onions, add walnut oil, oatmeal, mustard, horseradish.

Add shellfish.

Add white wine.

Add cream.

Add parsley.

Roughly mash potatoes and parsnips with a little of the cream. Try to keep parsnips as intact as possible next time, in inch cubes.

Transfer shellfish to pyrex. Add mash on top. Grate a little cheese, cook in hot oven for 15 minutes.

Serve with frozen peas.

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