4P's; or Pesto Pollack and Prawn Parcels

4P's?

Please forgive my abbreviations, my blog is designed for me to collect together our experiences, issues, projects and recipes as we cut back.

From a personal perspective I will also find it easier to point to when I'm asked for a particular recipe or method rather than rely on my ever decreasing memory or scrappy recipe book.

That being said I have chosen to make this public blog and I'm happy to have any comments, suggestions or thoughts from readers.

I have some open packs of frozen Pollack fillets and some Smartprice prawns in my freezer, some of which have were used to make fish pie or battered fillets.  I also have some YS Creme Fraiche in the freezer which I have liberated to make a creamy sauce for the meal.

Do you remember I have half a jar of pesto left from the pesto sausage spaghetti?  Well, today it was used up to create a yummy supper with some of the remaining fish.

Himself loved the pesto sausage pasta and announced he preferred the green basil pesto to the tomatoey variety so I will ensure I keep plenty in my preparedness cupboard as it's such a useful commodity.

This was an easy, freezer meal.  I took a frozen pollack fillet each, one large handful of frozen prawns and the remaining half jar of pesto.

This was all placed into a foil rectangle (large enough to envelope the contents).  I also used the remaining lemon from my soda bread earlier today for flavour and half a glass of wine that had been left over from last night.  Water would do just as well, it's to keep it all moist and steamy.

Basically I just dumped it all in together and bunged it in at 200 degrees C for half an hour.  I also popped a cube of frozen spinach and a desert spoonful of green beans in a small covered ramekin for me and three large desertspoons of frozen sweetcorn in a ramekin for Himself along with the obligatory mushrooms from the freezer too.  Oven on, use all the available space!  I also roasted the remaining half tin of potatoes from the thermal bag lamb we had yesterday at the same time.

Five minutes before the cooking time was up I spooned some of the juices from the parcel into a shallow pan, added two desertspoons of Creme Fraiche  and allowed it to reduce to the ribbon stage (basically you can see trails of the pan bottom when you drag a spoon through it as the sauce has thickened).

To serve I poured the creamy sauce over the fish and prawns and added a little more of the parcel juices to loosen it a bit.

We had ours with a hunk of the soda bread I made earlier to soak up the sauce.

It was light, fresh and tasty, perfect for a warm June evening.

All cooked at the same time, same temperature easy peasy