Fish and Vegetable Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Monkfish, 200 gramsPink Salmon (canned), 200 grams Celery, raw, 1 stalk, medium (7-1/2" - 8" long) Fennel, 1 bulb Leeks, 1 leek Carrots, raw, 1 medium Onions, raw, 1 small Olive Oil, 1 tbsp Butter, salted, 2 tbsp (divided)Plain white flour, 1 tbsp Milk, 2%, 2.25 cups Mashed Potatoes, 2 cup *Spinach, cooked, 1.5 cup Hard Boiled Egg, 1 large Dill weed, fresh, 1 tbspParsley, 2 tbsp Salt & pepper to taste
Cook the potatoes and mash them with 1 tablespoon of butter and a bit of milk.
Cook the spinach and drain, then squeeze out the moisture. Chop a bit if the spinach leaves are large and coarse.
Finely chop the onion, leek, fennel, carrot, and celery.
Saute them briefly in the olive oil, then add the milk.
Simmer in the milk until almost tender, then add the monkfish and poach it for 5-7 minutes until it just begins to flake.
Remove the fish, and break it into chunks.
Drain the canned salmon and break into chunks, mixing it with the monkfish.
Drain the vegetables, reserving both the milk for the sauce and the vegies for the filling.
In a large saucepan, melt 1 tablespoon of butter, add the flour and cook, stirring for about a minute.
Gradually whisk in the cooked milk, and cook gentley until the sauce thickens.
Add some chopped parsley and chopped dill, then fold in the fish and vegetables.
Pour into a casserole dish.
Spread the cooked spinach over the filling.
Slice the hard-boiled egg and lay on top of the spinach.
Cover with the mashed potatoes.
Bake in the oven at 350 for about a half hour.
Serving Size: Makes 4-6 servings (calorie count is for 4)
Number of Servings: 4
Recipe submitted by SparkPeople user FOSKED.
Cook the spinach and drain, then squeeze out the moisture. Chop a bit if the spinach leaves are large and coarse.
Finely chop the onion, leek, fennel, carrot, and celery.
Saute them briefly in the olive oil, then add the milk.
Simmer in the milk until almost tender, then add the monkfish and poach it for 5-7 minutes until it just begins to flake.
Remove the fish, and break it into chunks.
Drain the canned salmon and break into chunks, mixing it with the monkfish.
Drain the vegetables, reserving both the milk for the sauce and the vegies for the filling.
In a large saucepan, melt 1 tablespoon of butter, add the flour and cook, stirring for about a minute.
Gradually whisk in the cooked milk, and cook gentley until the sauce thickens.
Add some chopped parsley and chopped dill, then fold in the fish and vegetables.
Pour into a casserole dish.
Spread the cooked spinach over the filling.
Slice the hard-boiled egg and lay on top of the spinach.
Cover with the mashed potatoes.
Bake in the oven at 350 for about a half hour.
Serving Size: Makes 4-6 servings (calorie count is for 4)
Number of Servings: 4
Recipe submitted by SparkPeople user FOSKED.
Nutritional Info Amount Per Serving
- Calories: 437.1
- Total Fat: 18.1 g
- Cholesterol: 124.2 mg
- Sodium: 586.9 mg
- Total Carbs: 40.8 g
- Dietary Fiber: 7.0 g
- Protein: 31.1 g
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