
Fish pie

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This is a fantastically simple fish pie. Loads of good, fragrant veg are added quickly by grating them in. You can use whatever fish you like, making this as luxurious as you want it to be. If you like your fish pie to be creamy, feel free to add a few tablespoons of crème fraîche to the fish.
ingredients
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serves: 4
1 small onion (thickly sliced)
2 whole cloves
1 leaf bay
2 1/2 cups (600 ml) milk
1 1/4 cups (300 ml) heavy cream
1 lb (450 g) unskinned cod fillet
8 oz (225 g) smoked cod or haddock (Hnnan haddie) fillet
4 eggs
1/2 cup (100 g) butter
5 tablespoons all-purpose flour
5 tablespoons chopped flat-leaf parsley
Freshly grated nutmeg
2 1/2 lb (1.25 kg) baking or all-purpose potatoes (peeled)
1 egg yolk
Salt and freshly ground white pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 1075
- Total Fat: 54 g
- Saturated Fat: 24.6 g
- Trans Fat: 0.5 g
- Cholesterol: 406.4 mg
- Sodium: 1955.5 mg
- Total Carbs: 103.5 g
- Dietary Fiber: 14.7 g
- Sugars: 9 g
- Protein: 52.6 g
preparation

Try making this with haddock and smoked haddock, or, if you live in Australia, substitute flathead for the unsmoked fish.
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