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Our Moroccan Lamb has been one of our most popular dishes for nearly a decade. Why not take a moment and see what the Hairy Bikers made of the eclectic cuisine of North Africa.
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Salmon & Tiger Prawn Pie
We don’t like to do things by half here & that is why I insist that my chefs hand place a queen scallop in each & every one of these salmon & tiger prawn pies. It is like the jewel in the crown of the dish & I hope sets our fish pies apart from others you can buy. Let me know if you agree on 020 8453 9898 or click here to give us your feedback.
Servings: Serves 2
Cuisine Type: Pies
Cooking Instructions:
1. Pre-heat oven to 180°C/Gas mark 5/355°F.
2. Remove all packaging, leaving pies
in the ramekins only.
3. Place ramekins on a tray, place in the centre of oven & bake for 30-35 mins, until potato top turns golden brown.
4. Leave to stand for 4 mins before serving in ramekins, taking care of hot surfaces.
Check food is piping hot throughout. These instructions are a guide: all appliances vary. Please don’t reheat once cooked!
Please re-use the ramekins.
Ingredients:
Skin-on potatoes (30%)
Salmon (20%)
Milk
Water
Fresh leeks
Tiger prawns (6%)
Butter
White wine
Fresh onion
Wheat flour
Scallop (2%)
Cream
Fish stock
Fresh parsley
Fresh lemon juice
Salt
Black pepper
Fish stock contains: fish stock (cod, salmon extract, water, salt), chicory fibre, sugar, salt, mussel extract (mussel extract, salt), vegetable oil, shallot, vegetable concentrates (onion, mushroom, carrot, fennel), reduced alcohol vinegar, reduced white wine.
Does this recipe contain?
milk: yes
egg: no
sesame: no
mustard: no
shellfish: yes
gluten: yes
soya: no
nuts: no
celery: no
fish: yes
