This offering is simple, but sustaining. You can make it lighter if you cover the top with a store-bought puff pastry lid instead of potato. Make sure you egg-wash the top so it goes golden brown. I use flathead, but any firm white-fleshed fish is good.
from
http://www.stuff.co.nz/life-style/food-wine/recipes/78362571/Recipe-Seafood-pie-with-potato-crust
No comments:
Post a Comment