Chef’s tips
Add a teaspoon of Discovery Chipotle Paste to soups, stews, casseroles or gravy for extra heat and flavour.
Creole Fish Pie
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The basis of our Creole Sauce is the classic combination of onions, peppers and celery (commonly known as the "Trinity" in Creole Cooking), the addition of really juicy tomatoes and most critically, the herbs and spices. Creole was one of the first sauces we made and its versatility and ability to turn the everyday into something really special, continues to amaze us.
- 350g salmon fillet, skinned and cut into large cubes
- 250g smoked haddock fillet, skinned and cut into large cubes
- 300g cod fillet, skinned and cut into large cubes
- 110g peeled raw prawns
- 1 jar Discovery Creole Season & Sauce
- 284 ml double cream
- For the topping:
- 900g Desiree (or similar) potatoes, halved
- 50g butter
- 50g mature Cheddar cheese, grated
- handful of fresh parsley, finely chopped
To serve:
- Green salad
- Pre-heat oven to 200°C/400°F/Gas Mark 6.
- Place the fish in a large ovenproof dish.
- Mix together the Creole Sauce and double cream, and pour over the fish, covering well.
- Bring the potatoes to the boil and simmer for 10 minutes.
- Drain and cool.
- Peel off the skins and grate coarsely.
- Melt the butter, add seasoning from the cap, pour over the potatoes and lightly toss.
- Sprinkle the potatoes over the fish and top with cheese and parsley.
- Cook in preheated oven for approx. 1 hour until boiling hot, browned and crispy, covering if necessary.
- Serve with a crisp green salad.
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