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Cost
$ $ $ $ $
Difficulty
• • • • •
Time
1h30
Serves
6

Experiments in Cooking with Mara Shony Seaweed
Mara Seaweed is a shake-on seasoning made from dried Scottish seaweed flakes. It's described on the pack as a healthy alternative to salt but it also has a fresh, seaside taste that I thought would complement a fish pie perfectly. I was sent the 'Shony' blend to try - Paul Hollywood says it "Accentuates flavours - inexplicably delicious" so I couldn't wait to try it out!

Posted by Helen P. from Bedford, Texas, United States • Published See Helen P.'s 6 projects »
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  • How to bake a fish pie. Mara Seaweed Fish Pie - Step 1
    Step 1

    I was super keen to try out Mara Seaweed, so the day it arrived I tried it sprinkled on the mashed potato I was having for tea. This was a great way to discover the taste, and it looks beautiful - all heathery and green, but I found it rather dry. Imagine any dried herb just sprinkled on - it sticks in your teeth and is a bit crunchy.
    So I thought a dish that would cook the seaweed might be better and what better accompaniment to seaweed than fish!

  • How to bake a fish pie. Mara Seaweed Fish Pie - Step 2
    Step 2

    Get three pans on the hob - in one hard boil four eggs, in another get your potatoes cooking for the mash and in the third put the milk, the onion cut into quarters and the peeled garlic cloves.
    Once the milk has come to the boil, add the cobbler and trout and two teaspoons of Mara Seaweed and poach for about 8 minutes or until cooked.
    I used these fish because I'd managed to pick them both up very cheaply at my local supermarket in the reduced section - you can use any fish you like - salmon, cod or haddock are all great.

  • How to bake a fish pie. Mara Seaweed Fish Pie - Step 3
    Step 3

    Put the frozen prawns in the bottom of an oven dish - these will thaw and cook through during baking. You can use fresh prawns in the same way - they won't need poaching.

  • How to bake a fish pie. Mara Seaweed Fish Pie - Step 4
    Step 4

    Remove your fish from the milk, flake it up (removing any skin if it had skin on, and bones if it wasn't filleted) and scatter on top of the prawns.

  • How to bake a fish pie. Mara Seaweed Fish Pie - Step 5
    Step 5

    Drain the milk through a colander (not a seive - you only want to remove the onion and garlic, not the seaweed) and put to one side.
    Discard the onion and garlic.

  • How to bake a fish pie. Mara Seaweed Fish Pie - Step 6
    Step 6

    Now you'll make the white sauce for the pie. Put half the butter and the flour in a pan and melt together over a medium heat, stirring all the time. Once you have a paste, cook for another minute, still stirring.

  • How to bake a fish pie. Mara Seaweed Fish Pie - Step 7
    Step 7

    Then add the poaching milk a bit at a time, still stirring until all the milk is in and you have a smooth sauce, full of lovely seaweed!

  • How to bake a fish pie. Mara Seaweed Fish Pie - Step 8
    Step 8

    Nearly done... while you've been making the pie filling, your eggs will have hard boiled and your potatoes will have cooked. Peel and quarter the eggs and place on top of the fish...

  • How to bake a fish pie. Mara Seaweed Fish Pie - Step 9
    Step 9

    ... then pour over your white sauce, making sure it covers all the fish evenly.

  • How to bake a fish pie. Mara Seaweed Fish Pie - Step 10
    Step 10

    Then mash your potatoes with the rest of the butter and dollop over the pie. I found it easier to spread out if I put it on in small bits rather than all in one spot. Spread the potato right to the edges and fluff the surface with a fork to give you a crunchy top. Finally grate some cheese over the top.

  • How to bake a fish pie. Mara Seaweed Fish Pie - Step 11
    Step 11

    Bake at 180 degrees for 30-40 minutes then enjoy with green veg, or on it's own. This recipe should serve 4-6, or for less people keep in the fridge and enjoy as leftovers the next day

  • How to bake a fish pie. Mara Seaweed Fish Pie - Step 12
    Step 12

    I found that the seaweed really did add an extra depth to the sauce. it's hard to describe - it's salty so go easy on seasoning, but also savory with a fresh taste of the sea. It's also rich in minerals and vitamins including idodine, iron, magnesium, potaissium and vitamins A,B,C and E so I'll definitely be using it in more cooking!

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