Fish pie

Name: Fish pie
Yield: 7
Cuisine: Británica
Ingredients: 1 tablespoon Wheat flour; 200 g Prawns; 2 tablespoons Olive oil; 900 g Potato; Lemon; handfuls Parsley; Nutmeg; 1 Leek; handfuls Dill; 3 tablespoons Double Cream; 600 ml Semi-skimmed Milk; 800 g White Fish Fillets; 200 g Jerusalem Artichokes; 25 g Gruyère

Media

Contains allergens

Cereales con glutenCrustáceos

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 7 (estimated)

Nutrition facts

Protein37 %34 g
Carbs38 %35 g
Fat25 %10 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	367 kcal	87 kcal
Protein	34 g	8.1 g
Carbs	35 g	8.3 g
Fat	10 g	2.4 g

One serving is about 420 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty35/100
Recipe completeness45/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: British

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Seafood - British

Ingredients

1 tablespoon Wheat flour
200 g Prawns (peeled raw)
2 tablespoons Olive oil
900 g Potato
Lemon (Juice of 1)
handfuls Parsley (Large)
Nutmeg (Grating)
1 Leek (finely sliced)
handfuls Dill
3 tablespoons Double Cream
600 ml Semi-skimmed Milk
800 g White Fish Fillets
200 g Jerusalem Artichokes
25 g Gruyère (grated)

Instructions

01.Put the potatoes in a large pan of cold salted water and bring to the boil. Lower the heat, cover, then simmer gently for 15 minutes until tender. Drain, then return to the pan over a low heat for 30 seconds to drive off any excess water. Mash with 1 tbsp olive oil, then season.
02.Meanwhile put the milk in a large sauté pan, add the fish and bring to the boil. Remove from the heat, cover and stand for 3 minutes. Remove the fish (reserving the milk) and pat dry with kitchen paper, then gently flake into an ovenproof dish, discarding the skin and any bones.
03.Heat the remaining oil in a pan, stir in the flour and cook for 30 seconds. Gradually stir in 200-250ml of the reserved milk (discard the rest). Grate in nutmeg, season, then bubble until thick. Stir in the cream.
04.Preheat the oven to 190°C/fan170°C/gas 5. Grate the artichokes and add to the dish with the leek, prawns and herbs. Stir the lemon zest and juice into the sauce, then pour over. Mix gently with a wooden spoon.
05.Spoon the mash onto the fish mixture, then use a fork to make peaks, which will crisp and brown as it cooks. Sprinkle over the cheese, then bake for 35-40 minutes until golden and bubbling. Serve with wilted greens.