Eager that people can enjoy a taste of the ocean without the fish, Cordon Vert vegetarian cookery school has created its 'Best of British' Fish Free Ocean Pie.
You can have all the great taste, without damaging ever-dwindling fish stocks.
Our Ocean Pie is made using seaweed, smoked tofu and oyster mushrooms and is topped with fluffy mashed potato. The pie mimics the flavour of the sea, without harming our fishy friends.
Learn how to make Ocean Pie (which featured on the Hairy Bikers' '‘Best of British' TV show), by attending Cordon Vert's Best of British course, where you'll also be taught how to make other classics including Lancashire hotpot and lemon meringue pie.
The next Best of British course takes place on 8th March 2013.
The Cordon Vert cookery school has an unrivalled reputation for excellent and innovative vegetarian cuisine drawing on a variety of international flavours and ingredients reflecting current trends in world cuisine with fresh and imaginative ideas.
For more information on professional and leisure courses visit www.cordonvert.co.uk or call 0161 925 2000.
For the Base:
- 250g firm tofu, smoked
- 1 tbsp olive oil
- ½ tsp smoked hot paprika
- Splash of soya sauce
- 10 shallots, finely sliced
- 2 smoked garlic cloves, crushed
- 250g button mushrooms, finely sliced
- 250g oyster mushrooms, finely sliced
- 25g seaweed salad mix (dehydrated)
For the Sauce:
- 30g butter
- 2 tsp flour
- 350ml milk
- 100ml single cream
- 50g peas
- 25g parsley, finely chopped
- 1 tsp stock powder
For the Topping:
- 750g potatoes, peeled and cut into chunks
- 50ml milk
- 30g butter
- A little cheese (optional)
- Salt and pepper
- Slice the tofu into strips and cut diagonally along each edge. Place the tofu into a non-stick pan with a little olive oil. After 10 minutes carefully turn over and add a dusting of paprika and a splash soya sauce. Continue to cook for another 5 minutes. When cooked set to one side.
- Gently fry the shallots for 5 minutes. Once cooked remove half and set to one side. Add the garlic, hot smoked paprika, mushrooms and seaweed to the pan and cook on a low heat. After 10 minutes transfer to an oven proof dish and add the tofu.
- For the Sauce: In a separate pan melt the butter then add the flour and allow to cook for 2 minutes, stirring constantly. Add the milk gradually, stirring with a whisk. The sauce will thicken as it is brought to the boil.
- Add the cream and parsley (reserve a little parsley for garnish), peas, cooked shallots and 1 tsp stock powder. Adjust the seasoning if required, then spoon the sauce over the tofu and mushroom base.
- For the Topping: Bring a large pan of water to the boil and add the potatoes. Simmer for 15 minutes until tender. Drain and mash with the milk, butter and cheese if using. Season with salt and pepper. The potatoes should have a light and creamy texture.
- Pipe the potatoes over the base. Bake in a pre-heated oven at 180C for 20 minutes until golden and crispy.
- Garnish the pie with a little chopped parsley. Serve with steamed fresh spinach.
NB: Fresh seaweed is available seasonally from specialist suppliers on the coast. For convenience, dehydrated seaweed is available as a Japanese Sea Vegetable Salad or Chopped Nori from health food stores and some larger supermarkets.