Fish and Vegetable Pie
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Fish and Vegetable Pie calories by ingredient
Introduction
Chock full of vegetables. I used canned salmon but it would be even better with fresh. You can use other white fish instead of monkfish--it's just what I had. Chock full of vegetables. I used canned salmon but it would be even better with fresh. You can use other white fish instead of monkfish--it's just what I had.Number of Servings: 4
Ingredients
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Monkfish, 200 grams
Pink 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 tbsp
Parsley, 2 tbsp
Salt & pepper to taste
Directions
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.
Member Ratings For This Recipe
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CD13629664
