supplied by Geraldine Fynn-Green, Hospitality & Catering lecturer, mom-of-one for now (eek!) and nagging wife to a patient man. Food in our house is always prepared with family in mind and that means no separate meals for our little 15 month old foodie, Gia.
“Until I discovered cooking, I was never really interested in anything.” ― Julia Child
This recipe is easy to prepare with minimal prep work (besides the mash and sauce). While better suited to slightly cooler weather it can be served with a beautifully light and crisp salad in summer. To increase the decadence use fish like salmon, increase the amount of prawns (and more cream!).
1 box frozen hake fillets, skinned and cubed
350g prawns, shelled and deveined
2 carrots, chopped
1 medium onion, sliced
3 bulbs garlic, roughly crushed
1 cup frozen peas
Salt and pepper to taste
2 cups white sauce
½ cup cream
Potato mash made with 8-10 medium sized potatoes
1 egg, room temperature