Fish Pie
Serves
4
Total Time
1hrs 25mins
Calories
795
There are few things as comforting as a fish pie and this simple version is extra creamy and cheesy.
- Cheddar cheese125 ggrated
- Blue cheese50 gcrumbled
- Prawns300 gpeeled, deveined
- Whitefish filet300 gskinned
- Green peppercorns2 teaspoonsrinsed, drained, crushed
- Potato750 gfinely sliced
- Cornflour2 teaspoons
- Salt & pepperas needed
- Fennel bulb1coarsely chopped
- Leek1trimmed, rinsed, coarsely chopped
- Dill15 g
- Fresh parsley15 g
- Saltas needed
- Peas100 g
- Plain flour4 tablespoons
- Milk500 ml
- Butter50 g
Ingredients
- 1. Add milk, cake flour and butter to a clean large saucepan and heat until boiling over medium heat
- 2. Whisk quickly until thick - approx 2 min
- 3. Add cheddar cheese and blue cheese, stir until melted then set aside
- 4. Add cornstarch and salt & pepper to a clean large mixing bowl and coat the prawns and white fish in the cornflour mixture
- 5. Add fennel bulb, green peppercorns, leek, dill, fresh parsley and salt to a clean food processor bowl
- 6. Blend until all ingredients are fine chopped, scraping down the sides as needed
- 7. Transfer blended leek and fennel mixture to the bottom of glass baking dish
- 8. Mix in gently prawns and whitefish filet
- 9. Add peas and cover with half of cheese mixture
- 10. Spread loosely and layer with potato
- 11. Spread second half of the cheese mixture
- 12. Sprinkle with cheddar cheese
- 13. Bake until light golden - 30 min, 220°C / 430°F
- 14. Reduce the temperature to 180°C / 355°F and bake until cooked through - 30 min
- 15. Let cool
- 16. Serve
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
