Summer recipes? summer fish pie,salmon quiche and lamb provençale!


Hey everyone,

as the hot weather approaches, I switch to summer mode,and I crave fresh,clean flavours.I start craving bbq things.. I would try to bbq cereal if you ask me. today we’ll start with a summer fish pie, because it’s simply delicious- other reasons aren’t needed 🙂


  • 500ml vegetable or fish stock
  • 500g skinless salmon fillets
  • 500g skinless pollack fillets
  • 300g raw prawns
  • 175g frozen peas , defrosted
  • small bunch dill , chopped
  • 200g green beans , chopped
  • 300ml /½ pt white wine
  • 200ml double cream
  • 1 heaped tbsp cornflour
  • 1½ kg new potatoes, larger ones halved
  • 3 tbsp olive oil
  • small bunchspring onions chopped
  • 140g cheddar , grated
  • 1 bunch chives , chopped
so how do we make it? like that:
1)Heat the stock in a small pan and add the salmon and pollack. Simmer gently for 5 mins, then turn off the heat and leave to sit for 5 mins more. Remove the fish, keeping the stock, and flake into large chunks, removing bones as you go. Spread onto the base of 1 large or 2 smaller overnproof dishes with the prawns, peas, dill and green beans.
2)Pour the wine, reserved stock and cream into a pan and simmer to reduce a little. Mix the cornflour to a paste with 1 tbsp of the sauce and whisk back into the sauce, simmering until thickened. Pour over the fish and veg and leave to cool a little while you make the topping.
3)Boil the potatoes in salted water until tender, about 10-15 mins. Drain and steam-dry for a few mins, then return to the pan with the olive oil, spring onions and half the cheese and chives. Season, crush lightly with a fork or potato masher, then spoon over the fish. Sprinkle on the remaining cheese and chives.
4)To eat straight away, heat oven to 220C/200C fan/gas 7. Cook for 25-30 mins until the topping is golden and filling bubbling. To freeze, allow pies to cool completely, then wrap well and freeze. Defrost fully overnight and cook as above, just adding 10 mins to the cooking time. Or cook from frozen: cover with foil and cook at 180C/160C fan/gas 4 for 1 hr 45 mins, then remove foil and turn up to 220C/200C fan/gas 7 for 45 mins more, ensuring it is piping hot before serving.
it requires a bit of work, but it’s very rewarding, and it has that wow factor 🙂 
Now- for our second fish recipe of the day- smoked salmon quiche 🙂 very summery, refreshing and delicious.


  • 1 recipe puff pastry dough
  • 1 Tbsp olive oil
  • 4 medium shallots, thinly sliced (about 1/2 cup)
  • 4 ounces smoked salmon, chopped
  • 4 ounces goat cheese, crumbled
  • 3 large eggs
  • 1 cup milk
  • 1/2 cup cream
  • 2 Tbsp chopped fresh dill
  • 1 teaspoon lemon zest
  • 1/8 teaspoon freshly ground black pepper
1) Roll out dough into a 12-inch circle. Place it into a 10-by-1 1/2-inch round tart pan (with or without a removable bottom), pressing dough into corners. Place in freezer to chill for 30 minutes.
2)Preheat oven to 190c°. Line pastry with aluminum foil or parchment paper, pressing into the corners and edges. Fill at least two-thirds with baking weights – dried beans, rice, or ceramic or metal pie weights. Bake first for 15 minutes, remove from oven and let cool a few minutes. Carefully remove aluminum foil or parchment paper and weights. Poke the bottom of the pie pan with the tongs of a fork (fork holes are for any air to escape) and return to oven. Bake for an additional 10 minutes or until just lightly golden. Place on a wire rack to cool while making filling.
3)Heat oil in a small skillet on medium heat. Add the shallots and cook until translucent, a couple minutes, remove from heat. Whisk eggs in a medium bowl, whisk in milk, cream, dill, lemon zest, and black pepper
4)ine the bottom of the quiche crust with cooked shallots. Put one layer down of half the smoked salmon and goat cheese. Pour half of the egg/milk/cream mixture over the salmon and goat cheese in the quiche shell. Layer down the remaining salmon and goat cheese, and pour the remaining egg/milk/cream mixture over it. Transfer to oven. Bake at 190c° until just set in the center, about 30 to 35 minutes. Remove from oven and cool on a wire rack for 15 minutes before serving.
Now- our last recipe- summer rack of lamb with herb crust, or as I call it- lamb provençale 🙂


For the herb crust
  • 200g/7oz fresh, rich white bread
  • 2 tbsps freshly chopped flatleaf parsley
  • 1 tsp fresh soft thyme leaves
  • 1 tsp fresh rosemary leaves
  • 1 fat garlic clove, peeled and finely chopped
  • 4 tbsp vegetable oil
  • 100g/4oz unsalted butter
  • sea salt and freshly ground black pepper
  • 2 tbsp dijon mustard
  • 2 lean racks of lamb, french trimmed
Fo the rosemary jus
  • 500ml/17fl oz hot, good lamb stock
  • 1 large sprig fresh rosemaryPreparation :
    1. Preheat the oven to 240C
    2. To prepare the herb crust, break the bread into large pieces and place in a food processor or blender and turn into fine crumbs.
    3. Add the herbs and garlic and blitz for a further 30 seconds.
    4. Heat the oil in a large pan with the butter until foaming, but not coloured. Season the racks and add to the pan, skin-side down, and cook for 3-4 minutes on each side (for medium rare). Remove from the pan and leave to rest for 5 minutes.
    5. Place the racks of lamb, fat side up, on a chopping board, and brush the mustard over the racks, to apply a good coating.
    6. Press a generous handful of the herb crust over the racks and transfer to a medium-sized roasting tin and roast for 5-15 minutes, depending on how your lamb is preferred. Cover the bones with foil if browning too quickly.
    7. To make the jus, heat the stock and rosemary in a pan over a medium to high heat and reduce by half, stirring occasionally. Check seasoning, strain and keep warm.
    8. Slice the racks in half and serve immediately with some vegetables you like, or simple ratatouille.

the rich green crust contrasts with lovely pink lamb, a little hit of dijon..deep rich herbs.. ah! food orgasm 🙂
I will be adding a recipe for a lovely chocolate dessert later on today! stay tuned! 🙂
disclaimer- I am not the author or owner of any pictures added in this blog.

One response »

  1. Hey there. Your food looks awesome! It’s great for summer. I would rather eat food that is heart-friendly rather than indulge in kebabs which I have been doing for so long now. Thanks for sharing and keep up the good work.
    I will try some on a nice weekend.
    Waits for more recipes:)

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