CPRE Cheshire Nantwich Festival of Food and Drink
Cookery teacher Janine Spooner is passionate about cooking great meals with local, seasonal food and has created a healthy variation on fish pie using trout from the River Dane in Wincle. The recipe is below - or click here to download a printable version.
Ingredients:
Vegetable layer
1 tbsp groundnut oil & 25g butter
1 chopped leek or onion
25g chopped mushrooms
1 large grated courgette
1 large grated carrot
1-2 grated garlic cloves
1 tsp dried dill
salt & pepper to taste
Fish filling
4 fish pieces cut into 9cm squares (trout, salmon, haddock etc - I used local trout but you can use whatever is local or in season)
1tbsp groundnut oil for frying
Potato Topping
(cooked in 9cm circular cooking rings)
400g boiled peeled potatoes
25g melted margarine or butter
4 chopped spring onions
1 tsp dill
grated nutmeg
salt & pepper
1 tbsp groundnut oil for frying
Optional toppings sesame seeds or poppy seeds
Method
1. Heat oil & butter in the wok for 1 min, add vegetables, dill & garlic, fry until soft on a medium heat for about 15 mins
2. Mash boiled potatoes with spring onions, fat & seasoning
3. Put oil into frying pan, heat for 1 min, grease cooking rings and press potato mixture in with a fork, (sprinkle with seeds)
4. Fry potato cakes on a medium to high heat until golden brown
5. When potato cakes are nearly cooked, add oil to frying pan, fry fish both sides for about 5 mins in total, until opaque
6. When veg have been cooking for 15 mins, add seasoning to taste
7. Place cooking ring on serving plate, fill with vegetables, place fish on top, followed by the potato cake