Fish and Watercress Pie
I put myself under immense pressure everyday to present something interesting on this site as well as on my family’s table and sometimes when I run out of time I cannot help to wonder….”Why the heck am I doing this.” Thank God that I have a very appreciative husband and children and then of course YOU, the hard critics, who always reward me with such positive comments. Then last night I found this wonderful surprise from Taste Memory – an E AWARD!!!.
I love going to her site because her writing and commenting are always special and uplifting and I always feel that she has put a lot of thought into whatever it is that she has to say. Thank you so much, my day is officially “A GREAT ONE!!!!!”
I would like to present the following people with this award. I know that many of you do not like the MEME game and these awards and that is fine if you prefer not to play along, but it is just my way of saying: “I love your site and go there daily, honestly!!!!”
1. Kalofagas – Peter, you have said specifically that you do not like these games and things, but I have learned so much about the Greek culture and I applaud the effort that you put into every post. You are an excellent cook…
2. Foodstories – Helen, you introduce me to new flavors every time you cook. You make me think outside the food box and I am always anxious to see what you have created. I love your photography too.
3. Notes from my food diary – This site is crisp, fresh-looking and the photography inspires me. I also like the informative posts and interesting flavor combinations.
4. Swirl and scramble – Mariana, I look at everyone of your photographs and I marvel at how talented you are. Your pictures come alive and your recipes are interesting, innovative and very informative.
5. Chef’s gone wild – Zenman, you know spices and it is amazing to see how you spice up every meal. I think you are an excellent cook and eagerly await your recipes every day.
So, there you are, it was hard to choose just 5, because all the blogs I visit on a daily basis deserve to be awarded, but there is always a next time.
Feel free to play along and pass this award and link it back to Nina’s Kitchen
Now on to today’s post. I have mentioned some time ago that my sister and I know a man(who knows a man, who knows a man….jokes) who owns a big boat and he catches fish for a living
and then supplies to restaurants and such. When he has fulfilled his obligation to the restaurants and there is fish left, he phones us and we can collect anything from, blue and yellow fin tuna, cod, King Clip, hake, yellow tail ect. Often when he phones, I have done the cooking for the day and then I do not know what do do with the fish, but he ensured me the last time, that if he vacuum pack it for us right away and we freeze it, we will still have fish-as-good-as-fresh whenever we need it. Needless to say, I was a bit skeptical about this, but willing to try. Last night I cooked some of the fish and it was beautiful – soft, flaky and still full of fresh sea flavors. I will show the fish post later, but for know, to celebrate my Award, I want to share with you this recipe. (By the way, I have searched a bit and it looks as if a good substitute for King Clip would be White Perch or any firm white fish.)
2 sheets of phyllo pastry
200gr cooked fish – I used King Clip
a handful of watercress, chopped
2 teaspoons chopped dill
1 potato, diced and cooked until soft.
Salt and pepper
“Paint” the 2 sheets of phyllo with melted butter and place on top of each other.
Mix all other ingredients together(do not over mix). Place in the middle of pastry and make a bundle.
Bake for 15 minutes at 170 C.
I served mine with Greek yogurt, mixed with a dollop of mayonnaise and chopped dill and finished it off with some salsa verdi.