Name: Fish pie
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 2/3 cup quinoa; 1 1/3 cup water; pinch sea salt; 2 tablespoon olive oil; 2 small leeks, washed, sliced; 2 fennel bulbs, finely chopped; 1/3 cup arrowroot powder; 2 teaspoon hot english mustard powder; 3 cup fish stock; 1/2 cup chopped parsley; 2 tablespoon lemon juice; 20 smoked mussels; 300 gram salmon fillet, skinned, cubed; 300 gram ling cod fillet, cubed

Ingredients

2/3 cup quinoa

1 1/3 cup water

pinch sea salt

2 tablespoon olive oil

2 small leeks, washed, sliced

2 fennel bulbs, finely chopped

1/3 cup arrowroot powder

2 teaspoon hot english mustard powder

3 cup fish stock

1/2 cup chopped parsley

2 tablespoon lemon juice

20 smoked mussels

300 gram salmon fillet, skinned, cubed

300 gram ling cod fillet, cubed

Method

1.Preheat oven to moderate, 180°C. Rinse quinoa and add to pan with water and salt and bring to the boil on high. Reduce heat to low and simmer, covered, for 10-15 minutes until tender.

2.Meanwhile, heat half the oil in a saucepan on medium. Saute leek and fennel for 4-5 minutes until tender.

3.Blend arrowroot and mustard powder with a little stock to form a paste. Gradually blend into leek mixture with remaining stock. Bring to the boil on medium, stirring, until thickened. Season to taste and simmer for 1-2 minutes. Remove from heat and stir through parsley and lemon juice.

4.Blend seafood through sauce and evenly fill 4 ovenproof ramekins. Place on a baking tray.

5.Drizzle remaining oil through quinoa, stirring. Top each ramekin with an even amount of quinoa. Bake for 15-20 minutes, until golden. Serve with vegetables.

Women's Weekly Food