This is another of my quick lunches that I dished out while trying to entertain my toddler. This is very easy and very quick to assemble with a bit of planning ahead for the thawing, of course! I came to this idea while looking in my fridge and freezer on what I have on hand. And I love pies. Although that doesn’t mean I’m good at making them but I’m learning something new everyday…
And of course, thank you very much for the invention of ready made puff pastry!
For the fish pot pie (Makes 2 ramekins):
1 fillet of any white fish (about 110g), thawed – Use more if you like
1 cup of chopped spinach, thawed
1/2 cup of cheese of your choice, (grana padano, parmesan etc)
Juice of half a lemon
Seasoning to taste (Salt and pepper)
Frozen puff pastry, prepare per direction on packaging (Try to buy puff pastry sheets that you do not need to roll out)
For the cheese sticks:
Puff pastry, cut to strips
Pizza herb mix or herb mix of your choice
1 baking tray with baking paper
1. Preheat oven to 180 degrees Celcius. Cut the thawed fish into cubes. Squeeze water from spinach either using a sieve and a spoon or your bare hands. Divide fish, spinach and cheese between two ramekins.
2. Season with salt and pepper and a dash of lemon juice. Stir the contents of the ramekins to get the seasoning and lemon juice incorporated.
3. Cut puff pastry to required size so that you have a lid to put over each of the ramekins. Use a sharp knife and cut using clean cuts. Do not saw. Cover ramekins and use fingers to press down the pastry to the side of the ramekins to seal.
4. For the cheese sticks, cut the remainder of the puff pastry into strips. Transfer them to a baking tray that is prelined with baking paper. Sprinkle pizza herbs and cheese over. Place ramekins on to the baking tray, if there is still space.
5. Put both pot pie and cheesy sticks in oven to bake for 20 mins or till the pastries are all puffed up and golden. Remove from oven and serve.
Happy puffing 🙂
I always need ideas to prepare quick, easy and healthy lunches since we are usually hungry when we trudge home from the playground. So I have decided to write down all my successful “inventions” here as a record. By the way, I find that when I write down recipes they stay in my head longer too!
This, here, is a simple one that consists of the basic components that makes up a balanced meal, protein, carbohydrates, vitamins, mineral and fiber. Oh and good fats as well 😉 You can probably chop up the pak choy and fish to mix it all up with the cous cous and end up with an oriental cous cous salad!
This serves 1 adult (My bub eats from here too)
1 fillet of salmon, thawed to room temperature if using frozen fish
A bunch of pak choy or greens of your preference, washed and trimmed
150g couscous, prepared per instructions on the packaging
A dollop of butter
Water for boiling
1 tbsp oil for pan frying
For the teriyaki sauce (Adapted from The Daring Gourmet)
1/4 cup soya sauce1/8 cup brown sugar
1/2 tbsp honey
1 1/2 tbsp mirin
1/2 teaspoon sesame oil
1. Put in all ingredients for the teriyaki sauce in a small saucepan and let it come to boil. Lower heat a notch down to bring it to a small simmer and let it simmer for 2-3 mins till the sauce thickens and lightly coats a spoon.
2. Fill a saucepan half full with water. Bring water to a boil and put in pak choy. Submerge the pak choy in the water and wait till the water starts boiling again. Quickly remove pak choy from the water. Alternatively for a more crunchy pak choy, just blanched it for 1 min.
3. Prepare cous cous per instruction on package. Here I used the water from cooking pak choy and added a dollop of butter before covering it up and waiting for 5 mins. Then I fluffed it up with a fork.
4. While waiting for the couscous, heat a frying pan on medium high. Make sure it is hot. Add in the oil. Sear the salmon. 2 mins on each side. Once you are sure the salmon is cooked and there is a golden brown sear on each side, dish up. Pour the teriyaki sauce over it. Serve.
Food is ready! Guten Appetit!