Smoked cod & potatoes casserole with ''le skinny chef red pepper chilli dip''
*serving 2 persons
180gr of smoked cod
150 ml of le skinny chef red chilli pepper dip
10 green beans
10 cm pieces of leek
120 gr of peas
120 gr of baby potatoes
2 teaspoon of olive oil
25 ml of fresh cream
parsley or dill
* Preparation 5 minutes
* In salted boiling water Blanch some green beans,few carrots cut to your liking, and peas cool down & reserve
* Pre -cook and peel few baby potatoes ,cool down , slice & reserve
* Dice 180 grs of smoked cod & reserve
* Slice 4 mushrooms and slice 1 small leek & reserve
* Preparation 12 minutes
In a large frying pan heat up 2 table spoons of olive oil, stir in the leeks and mushrooms stir for 2 minutes ,add the smoked cod and stir for 3 minutes , add the blanched vegetables and potatoes sliced ,stir for 3 minutes , add le skinny chef red chilli pepper dip, add 25 ml of cream and season to taste with litle salt and black pepper, stir over medium heat for 2 minutes and serve!
*For a litle extra freshness add a litle bit of freshly chopped Parsley or Dill ! voila! Bon appetite!
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