This easy and tasty fish pie with creamy sauce and crunchy-cheesy topping, is an ideal meal for your first night out in the wilderness.
servings: 2, cooking time: 20 min, weight: 312 g / 11 oz, cooking gear: pot+frypan
calories: 359, protein: 20.7 g, carbs: 38.7 g, fat: 13.6 g, sugars: 4.2 g, sodium: 1003 mg
2 tablespoons full cream milk powder (Nestle Nido)
2 teaspoons all-purpose flour
1 teaspoon fish seasoning
2 tablespoons freeze-dried grated Parmesan cheese
1 tablespoon bread crumbs
2 servings (about 1 cup) instant mashed potatoes
1 tablespoon ghee
1 small shallot
1 pouch/can (about 75g/ 2.5oz) boneless pink salmon
1 pouch (about 100g/3.5oz) imitation crab meat
Mix powdered milk, flour and fish seasoning in a small-sized zip-lock freezer bag.
Combine grated Parmesan cheese and breadcrumbs in another bag.
Pack remaining ingredients separately.
on the trail:
For mashed potatoes:
Pour hot, boiling water into mashed potato mixture; stir until well combined and set aside.
For fish sauce:
Melt ghee in pan over medium heat.
Add chopped onions and cook until soft and translucent.
In a mug, combine milk and flour mixture with 1 cup water.
Fold milk into the pan and bring to a boil, stirring occasionally.
Season to taste with salt and pepper.
Add drained salmon and crab meat; cook together for another minute until thickened.
For meal assembling:
Spoon mashed potatoes over the fish sauce; spread evenly.
Sprinkle with cheese and breadcrumb mixture.