Serves 4
1 onion, chopped
15 ml fresh, chopped mixed herbs, parsley, oregano
250 g mushrooms, sliced
400 g hake, oven cooked with little water and lemon juice and slices ±15 min
125 ml frozen peas and corn
White sauce
50 g butter
50 g cake flour
500 ml milk
Salt
50 g Mayonnaise
Egg white of 1 x egg – beaten to the soft peak
Topping – fresh bread crumbs and grated cheddar cheese
1 onion, chopped
15 ml fresh, chopped mixed herbs, parsley, oregano
250 g mushrooms, sliced
400 g hake, oven cooked with little water and lemon juice and slices ±15 min
125 ml frozen peas and corn
White sauce
50 g butter
50 g cake flour
500 ml milk
Salt
50 g Mayonnaise
Egg white of 1 x egg – beaten to the soft peak
Topping – fresh bread crumbs and grated cheddar cheese
Method:
1. Sweat the onion and mushrooms, add the rest of the ingredients as to frozen vegetables.
2. Make the white sauce by melting the butter, add the cake flour- mix well and add the milk – stir and cook for 3 minutes. Mix in mayonnaise and egg white
3. Pour the sauce over the pie filling and bake in oven at 160ºC for 20 minutes – top with the bread crumbs and cheese mixture – bake another 5 minutes. Serve with salad.
1. Sweat the onion and mushrooms, add the rest of the ingredients as to frozen vegetables.
2. Make the white sauce by melting the butter, add the cake flour- mix well and add the milk – stir and cook for 3 minutes. Mix in mayonnaise and egg white
3. Pour the sauce over the pie filling and bake in oven at 160ºC for 20 minutes – top with the bread crumbs and cheese mixture – bake another 5 minutes. Serve with salad.
Posted by Marie Rheeder Troskie
