smoked fish pie/fish pie
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 546.4
- Total Fat: 23.0 g
- Cholesterol: 187.5 mg
- Sodium: 743.9 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 3.6 g
- Protein: 50.6 g
View full nutritional breakdown of smoked fish pie/fish pie calories by ingredient
Introduction
smoked salmon is optional - tastes good with or without. smoked salmon is optional - tastes good with or without.Number of Servings: 6
Ingredients
-
2 tbsp olive oil
1 onion, finely chopped
1 leek
1 celery stick
1 carrot
1/2 cup mushrooms sliced
grated rind of 1 lemon
12 oz cod or haddock
12 0z salmon
8 0z cooked shrimp
4 oz smoked salmon (optional)
2 tbsp parsley
4 springs chopped dill weed
Sauce
2 tbsp butter
1/3 cup all purpose flour
1 tbsp mustard
2 1/2 cups milk
1/2 cup gruyere cheese
Topping
1 large sweet potato
2 medium regular potatoes
1/2 cup chedder
Directions
Serves 6
Boil halved potatoes in skins for 15 mins, put to one side to cool. .....meanwhile....
Saute onion in butter for 2 mins without browning, add next five veg and cook for 10 mins with a tight fitting lid until softened. Stir in lemon rind and put to one side off the heat.
To make sauce, melt butter and add flour. Mix until combined over low heat. Gradually add milk a little at a time mixing out lumps as you go. Keep stirring over a medium heat until thick and smooth, Add mustard, cheese and herb. mix well.
Next combine veg, sauce, cubed fish and shirmp and place mixture into a large casserole dish.
Once potatoes are cool enough to handle, peel and coarsely grate. Place the grated potato on top and fish mixture and top with chedder.
Cover with foil and place in preheated oven at 400F for 30 mins, remove foil and cook for an addition 25 -30 mins, until bubbling and golden. Serve with selection of steamed vegetables.
Number of Servings: 6
Recipe submitted by SparkPeople user EMMAWHITAKER.
Boil halved potatoes in skins for 15 mins, put to one side to cool. .....meanwhile....
Saute onion in butter for 2 mins without browning, add next five veg and cook for 10 mins with a tight fitting lid until softened. Stir in lemon rind and put to one side off the heat.
To make sauce, melt butter and add flour. Mix until combined over low heat. Gradually add milk a little at a time mixing out lumps as you go. Keep stirring over a medium heat until thick and smooth, Add mustard, cheese and herb. mix well.
Next combine veg, sauce, cubed fish and shirmp and place mixture into a large casserole dish.
Once potatoes are cool enough to handle, peel and coarsely grate. Place the grated potato on top and fish mixture and top with chedder.
Cover with foil and place in preheated oven at 400F for 30 mins, remove foil and cook for an addition 25 -30 mins, until bubbling and golden. Serve with selection of steamed vegetables.
Number of Servings: 6
Recipe submitted by SparkPeople user EMMAWHITAKER.