NON-VEGETARIAN DISHES

MACARONI  FISH PIE 

INGREDIENTS :

Fish - 600 gm

(we need fish which has a firm flesh and minimum of bones like Sear Fish, Black Pomfret)

Macaroni – 1 1/4 cup  

Dry Mustard Powder / English Mustard sauce - 1/4 tsp 

Cheese – 200gm 

Butter –2 tbsps

Maida (white flour ) – 2 tbsps

Milk – 300 ml

Salt and Pepper to taste

 

METHOD :

1. Boil water, add a drop of oil and a little salt and boil macaroni.

2. When cooked,drain the water and put macaroni in room temperature water and keep aside.

3. In a vessel boil water, then add the cleaned and washed fish. 

4. Simmer for a little while till the fish looks tender. (While simmering the fish, remove the white scum that comes on top).

5. When fish is cooked, remove and drain the water from the fish.

6. When the water drains completely, debone the fish into big flakes and keep aside.

Make the Cheese Sauce :

1. Heat the sauce pan and switch off the gas. Remove the pan from fire. 

2. Add the butter in the pan and when it melts, add the flour and keep stirring the maida (flour) in the butter on slow fire for 3 to 4 minutes, till it cooks. Do not brown the flour.

3. When the flour is cooked, add milk very slowly and keep mixing with the flour so no lumps are formed. (Add little more milk if required). 

4. Boil the mixture.

5. When both milk and flour are well blended and thickened, switch off the heat and then add the cheese and mix well.
(I always like to add extra cheese while making the cheese sauce and even during topping before it goes in the oven for baking, as it gives a lovely creamy melt in the mouth texture.)

6. Once done, add dry mustard powder / sauce, salt and pepper.

7. With the cheese sauce ready,add the fish and mix .

Baking the pie

1. Add the macaroni and fold in with the cheese sauce and fish.

2. Grease a baking dish. 

3. Pour the whole mixture into the dish.

4. Grate cheese on top covering the dish.

5. Put blobs of butter in the corner and center of the pie.

6. Bake at 150 degrees for 45 min or till a golden brown layer comes on top of the pie.

6. Garnish with sliced capsicum towards the end and bake.

Serve hot with the Quinoa and Sprouted Green Moong Bean Salad and finger chips...... 

Sprouted Green Moong Beans and Quinoa

Quinoa and Sprouted Green Moon Salad (Serves 4)

Quinoa – 2 tsps

Whole Sprouted Green Mung – 1 cup

Carrot – 1 medium (diced)

Cucumber – ½ cup (diced)

Red, Green and Yellow Capsicum -  ¼  cup each diced

Green Peas (boiled ) – 50 gm

Extra Virgin Olive oil – 2 tbsps

Vinegar – 1 tbsp

A dash of mixed herbs and oregano

METHOD

1. Soak the Quinoa in water for 10 minutes. Drain and cook for 5 to 7  minutes. Keep aside and refrigerate.

2. Plan the sprouting of the whole green gram beforehand.

3. Soak the Green Moong bean overnight and drain the water next day and leave for sprouting.

(During summer the Moong sprout quickly, while in winter sprouting is slow).

4. Once the whole moong sprout, wash and pressure cook. With the first whistle switch of the gas and open the cooker.

 5. Drain water from the Moong and then refrigerate.

Just before serving assemble the salad.

1. In a bowl, mix the quinoa with the sprouted and cooked moong.

2. Add the diced carrot ,cucumber, capsicums, exta- virgin olive oil, vinegar and  oregano, mixed herbs, salt and pepper.

3. Toss the salad and mix and then chill in refrigerator.

Serve with the Fish Pie.

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