Veg Heavy Luxury Fish Pie
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 292.2
- Total Fat: 4.3 g
- Cholesterol: 84.6 mg
- Sodium: 642.9 mg
- Total Carbs: 31.9 g
- Dietary Fiber: 7.1 g
- Protein: 22.6 g
View full nutritional breakdown of Veg Heavy Luxury Fish Pie calories by ingredient
Introduction
Based on Charlie's Luxury Fish PieSubmitted by: CHARLIEMORA. I've made a couple of changes to accommodate what I had and to increase the veg.
Based on Charlie's Luxury Fish Pie
Submitted by: CHARLIEMORA. I've made a couple of changes to accommodate what I had and to increase the veg.
Number of Servings: 6
Ingredients
-
454 g of mixed fish pie mix: of approx:
. Pink Salmon (fish), 45 grams
. Fish - Asda smoked haddock fillet, 100 gram
. Cod (fish), 309 grams
Roe, 50 grams
Scallops, raw, 150 grams
celeriac, 500 gram(s)
Mashed Potatoes, 3 cup
Kale, 3 cup, chopped
Garlic, 2 cloves
Leeks, 2 leek
*Lemon Juice, and rind of 1 lemon
Parsley, 1 tbsp
White Wine, 100 mL
Chicken Broth, 300 mL
Reduced fat Creme Fraiche, 50 gram(s)
Corn Starch/corn flour, 1 tbsp
Directions
1. Chop kale. Peel and cube the celeriac and potato; boil and simmer until tender (around 30mins). Near end of cooking time, add kale and blanche for 1 minute (or steam separately).
2. Mash, season and stir in kale.
3. Finely slice the leeks and finely chop the garlic, sweat in a deep frying pan with a little oil.
4. Add the wine and stock and simmer for a couple of minutes.
5. Mix the corn flour with a tbsp of water and whisk into the leek sauce. Then add the crème fraiche and chopped parsley.
6. Add fish pie mix and scallops. Cook for 2 - 3 minutes; not more.
7. Check the seasoning and pour into a shallow baking dish, then top with the celeriac mash and bake for 30 minutes or until golden brown.
Number of Servings: 6
Recipe submitted by SparkPeople user JWOURMS.
2. Mash, season and stir in kale.
3. Finely slice the leeks and finely chop the garlic, sweat in a deep frying pan with a little oil.
4. Add the wine and stock and simmer for a couple of minutes.
5. Mix the corn flour with a tbsp of water and whisk into the leek sauce. Then add the crème fraiche and chopped parsley.
6. Add fish pie mix and scallops. Cook for 2 - 3 minutes; not more.
7. Check the seasoning and pour into a shallow baking dish, then top with the celeriac mash and bake for 30 minutes or until golden brown.
Number of Servings: 6
Recipe submitted by SparkPeople user JWOURMS.