This is a really quick and different dish to serve as a starter or buffet side dish. Everyone loves something and distinct – perfect as starters or your buffet for the family or guests.
INGREDIENTS:
300 – 500 ml milk
1 – 2 fresh fillet white fish (anything you prefer – but meatier fish works best)
1 – 2 Fresh salmon steak (cut in chunky slices)
1/2 kilo King prawns (de-veined)
Tin of cockles (liquid drained off)
1 Leek (finely chopped)
2 Large potatoes (for mashed edges)
2- 3 stalks Lemon grass
Sprinkle of cloves (about 6 or 7)
Tblsp. olive oil
1 – 2 Teasp. powdered cumin
1- 2 Teasp. powdered coriander
1 – 2 Teasp. powdered ginger
1 Teasp. Tumeric
1 – 2 Fresh Chilli (optional – finely diced to make dish more picante)
1 Cup of white wine
2 – 3 cups of fish or vegetable stock
2 Teasp. Cornflour – mixed in sprinkle of water – to thicken final sauce
1 Tablsp. dill (fresh or dried but finely chopped)
2 Tblsp. grated parmesan cheese
2 – 3 handful of mixed 4 cheeses (shredded)
PRESENTATION:
4 – 8 Concha Shells – to fill and for presentation
Mixed colourful salad – for final presentation – drizzle with Honey-Mustard dressing. Topped with finely chopped dill or mint …….
Your Basic Starter Chopping Board
Peel and chop the potatoes into chunks. Put in a medium / large pan of water (depending on how much Mash you would like to make). Let it slow simmer while you prepare your seafood filling.
Place your white fish & salmon into a deep or “wok” style pan with milk, cloves and Lemon Grass stalks. Slowly simmer for a few minutes until fish is firm and ready to flake.
Drain the contents to separate cooked fish with the prawns and cockles on a plate and the sauce in another small pan to cool on the side. Discard the cloves and Lemongrass stalks, as should have infused flavour into your milky sauce. Also season with sprinkle of black pepper. While cooling, tend to your potatoes and start the next stage of improving your sauce.
In a separate saucepan, melt some butter over a low heat to ensure you don’t burn and keep a rich yellow colour.
Add your finely chopped leeks. Gently fry until they slightly soften.
Add the cumin, coriander, ginger and tumeric with a sprinkle of black pepper and 1 – teaspoon of sugar. Continue to stir in for a minute or two until mixed well.
Once the mixture starts to look a little thick then add your wine, fish / vegetable stock, plus added freshly chopped chilli (if you want) and let it gently simmer for a few minutes. Remember to keep tasting. Add another teaspoon of sugar if not to your taste.
Gradually add your seafood milk sauce with splash of prepared cornflour, a tablespoon at a time (not all if you think too much – just until the mix becomes thicker), 2 handfuls of 4 cheeses mix and dill to the pan. Then add the flaked fish & seafood items. Let it gently simmer but keep stirring to thicken up and leave to the side to cool.
Getting back to your potatoes! When they are cooked through until soft, drain off water, place the potatoes back in the pan and add couple of spoons of butter, sprinkle of salt & pepper in preparation to mash.
Start to prepare your shells by piping the cooled mashed potatoes on the edges of your conchas / dish …. I’m sure you would be more tidier than me ….
Fill your Concha / dish with the seafood mix.
Top with sprinkle of 4 cheese and parmesan.
Set up your large & small conchas for heating in the oven at medium heat for another 15 – 20 Minutes ….
Once cooked and crispy on the outside – serve with mixed colourful salad with Honey – Mustard dressing, or dressing of your choice and top with chopped mint or dill – I hope you will enjoy xxx
FOR MORE RECIPES please click below:
Starters, Soups & Side Dishes
Meat & Chicken Dishes
Seafood, Rice, Noodle & Vegetable Dishes
Desserts & Treats
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