British · seafood

Fish pie

Name: Fish pie
Yield: 4 servings
Cuisine: British
Ingredients: 900g Floury Potatoes; 2 tbsp Olive Oil; 600ml Semi-skimmed Milk; 800g White Fish Fillets; 1 tbsp Plain flour; Grating Nutmeg; 3 tbsp Double Cream; 200g Jerusalem Artichokes; 1 finely sliced Leek; 200g peeled raw Prawns; Large handful Parsley; Handful Dill; Grated zest of 1 Lemon; 25g grated Gruyère; Juice of 1 Lemon

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Floury Potatoes900 g
Olive Oil2 tbsp
Semi-skimmed Milk600 ml
White Fish Fillets800 g
Plain flour1 tbsp
Nutmeg
Double Cream3 tbsp
Jerusalem Artichokes200 g
Leek1
Prawns200 g
ParsleyLarge
Dill
Lemon
Gruyère25 g
Lemonjuice1

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 0 min

1
01.Put the potatoes in a large pan of cold salted water and bring to the boil. Lower the heat, cover, then simmer gently for 15 minutes until tender. Drain, then return to the pan over a low heat for 30 seconds to drive off any excess water. Mash with 1 tbsp olive oil, then season.
2
02.Meanwhile put the milk in a large sauté pan, add the fish and bring to the boil. Remove from the heat, cover and stand for 3 minutes. Remove the fish (reserving the milk) and pat dry with kitchen paper, then gently flake into an ovenproof dish, discarding the skin and any bones.
3
03.Heat the remaining oil in a pan, stir in the flour and cook for 30 seconds. Gradually stir in 200-250ml of the reserved milk (discard the rest). Grate in nutmeg, season, then bubble until thick. Stir in the cream.

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