MORE SIMPLE RECIPES USING FLAKED FISH: PIQUANT FISH AND CHEESE BAKE; FISHERMAN'S LOAF; KEDGEREE

HERE ARE 3 EASY AND ECONOMICAL RECIPES THAT ARE GLOBALLY ADJUSTABLE USING CANNED OR FRESH COOKED FLAKY FISH. These easily feed 3 people when teamed up with a salad or steamed vegetables/noodles & etc.
if using canned fish, drain well and remove any skin, any bones can be mashed and added to the flakes for extra calcium.

 

 PIQUANT FISH AND CHEESE BAKE

1 1/2 - 2 cups flaked fish

1 cup milk
2tbsp butter or margarine
3/4 cup fresh breadcrumbs
1 cup grated Cheddar cheese
1 tbsp minced parsley
2tsp pimento relish or tomato ketchup
1/4 cup minced onion or scallions
salt & pepper to taste
2 medium eggs or 1 large, beaten well
2 cups diced boiled potatoes


preheat oven 325f
well butter a deep oven proof casserole

Warm the milk and add the butter to melt.
pour into a small bowl and add the breadcrumbs, cheese, relish, parsley, onion and seasonings.
Mix well then sir in the eggs.
Place the cooked potatoes in base of the buttered dish and top with the flaked fish.
Pour the cheese mix over.
Place the casserole in a roasting pan of warm water and bake about 1 hour..until top is golden and set.
Remove from oven and pan of water, serve warm with steamed beans or greens

FISHERMAN'S  LOAF

1 1/2 cups flaked cooked fish/or canned

3tbsp butter or margarine
2tbsp Worcestershire sauce
1  egg lightly beaten
salt & pepper to taste
1/4 cup soft fresh breadcrumbs (1 slice bread)
2 1/2 cups cooked rice
1/4 cup milk
1-2 sliced hard boiled eggs
2tbsl butter or margarine for topping



preheat oven 350F

well buttered loaf pan or deep ovenproof casserole

In a medium bowl combine:
the fish, breadcrumbs, Worcestershire sauce, milk, beaten egg,  salt & pepper mix well and set aside.
Meanwhile line the base and sides of the loaf pan with 2 cups cooked rice.
Add the fix mix in the center, and top with remaining rice.
Pat down and dot with remaining butter.
Bake for 40 mins.
Remove from oven and allow 10 mins for contents to settle before serving.

KEDGEREE

I love this dish and it was BIG in UK in the times of Queen Victoria as a Breakfast or supper dish, using poached smoked haddock.
It originally came form India where it was made with lentils and rice and called Kitcheri..the days of the Empire and all that...

2 cups cooked fish

1/4 pound/1/2 cup butter
2 1/2 cups cooked rice
2-3 hard boiled eggs, coarsely chopped
salt & pepper to taste
1/2 tsp curry powder (optional)
1/4 tsp cayenne pepper


Melt the butter in a pan and add the curry powder and cayenne, cook for 2 mins before adding everything else.
Stir gently with a wooden spoon, until everything is heated through
Serve warm with hot buttered toast..this is really good with any  leftover cooked salmon.



VARIATIONS:
make any of these recipes your own by adding hot sauces, horseradish, mustard, fresh vegetables, cooked vegetables ( the Fisherman's Loaf can be made Vegetarian by replacing the fish with cooked vegetables and cheese.)


Happy economical eating at its easiest!



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