This started out as the cravings for a McDonald’s 🍟 Filet-o-fish that now here costs a small fortune, let alone a combo. After sourcing some on special products I thought I’d make my own at home. My first attempt had too much hollandaise so this morning I decided to salvage what I had by means of a casserole type dish using the reliable Slow Cooker. I use a tiny 1.5 litre and this meal took about 90 minutes on high. I still had ample left over for some cold seconds later on this evening.
First in was 5 hash browns (about 250g) with no precooking, using a spatula tip to have a dig in and a break up. This helped with adding 3 cloves of crushed garlic next. Along with 3 tbs of cajun spice, 2 tbs of mustard seeds and 5 tbs of hollandaise sauce. Diced a small tomato into the mix whilst I grilled 3 crumbed fish fillets, that then were chopped up and all was stirred through with half a cup of milk (milk powder 3 heaped tbs). Normally I’d use tuna, salmon, hoki or snapper but this time around tried some Alaska pollock.
To finish poured over a good amount of almond meal and topped with 100g of edam cheese. I intended on using sweet chilli sauce to serve but totally forgot. Would of looked nice for some colour but otherwise a nice rendition of probably my most favoured of dinner recipes. It was a weekly meal at times growing up because everyone loved the egg, mash and fish combination.
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This started out as the cravings for a McDonald’s 🍟 Filet-o-fish that now here costs a small fortune, let alone a combo. After sourcing some on special products I thought I’d make my own at home. My first attempt had too much hollandaise so this morning I decided to salvage what I had by means of a casserole type dish using the reliable Slow Cooker. I use a tiny 1.5 litre and this meal took about 90 minutes on high. I still had ample left over for some cold seconds later on this evening.
First in was 5 hash browns (about 250g) with no precooking, using a spatula tip to have a dig in and a break up. This helped with adding 3 cloves of crushed garlic next. Along with 3 tbs of cajun spice, 2 tbs of mustard seeds and 5 tbs of hollandaise sauce. Diced a small tomato into the mix whilst I grilled 3 crumbed fish fillets, that then were chopped up and all was stirred through with half a cup of milk (milk powder 3 heaped tbs). Normally I’d use tuna, salmon, hoki or snapper but this time around tried some Alaska pollock.
To finish poured over a good amount of almond meal and topped with 100g of edam cheese. I intended on using sweet chilli sauce to serve but totally forgot. Would of looked nice for some colour but otherwise a nice rendition of probably my most favoured of dinner recipes. It was a weekly meal at times growing up because everyone loved the egg, mash and fish combination.