Three Fish Pie

Name: Three Fish Pie
Yield: 7
Cuisine: Británica
Ingredients: 75 g Wheat flour; 568 ml Milk; 75 g Butter; 6 Egg; 250 g Salmon; 1 kg Potato; 150 ml White wine; 2 tablespoons Parsley; 2 Leek; 250 g Haddock; 50 g Gruyère; 250 g Smoked Haddock

Media

Contains allergens

Cereales con glutenLecheHuevosPescadoSulfitos

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

Protein28 %37 g
Carbs33 %43 g
Fat39 %23 g

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

Nutrient	Per serving	Per 100 g
Calories	548 kcal	119 kcal
Protein	37 g	8 g
Carbs	43 g	9.3 g
Fat	23 g	5 g

One serving is about 460 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 difficulty33/100
Recipe completeness50/100
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

75 g Wheat flour
568 ml Milk
75 g Butter
6 Egg
250 g Salmon
1 kg Potato
150 ml White wine
2 tablespoons Parsley (chopped)
2 Leek (sliced)
250 g Haddock
50 g Gruyère
250 g Smoked Haddock

Instructions

Preheat the oven to 200C/400F/Gas 6 (180C fan).
Put the potatoes into a saucepan of cold salted water. Bring up to the boil and simmer until completely tender. Drain well and then mash with the butter and milk. Add pepper and taste to check the seasoning. Add salt and more pepper if necessary.
For the fish filling, melt the butter in a saucepan, add the leeks and stir over the heat. Cover with a lid and simmer gently for 10 minutes, or until soft. Measure the flour into a small bowl. Add the wine and whisk together until smooth.
Add the milk to the leeks, bring to the boil and then add the wine mixture. Stir briskly until thickened. Season and add the parsley and fish. Stir over the heat for two minutes, then spoon into an ovenproof casserole. Scatter over the eggs. Allow to cool until firm.
Spoon the mashed potatoes over the fish mixture and mark with a fork. Sprinkle with cheese.
Bake for 30-40 minutes, or until lightly golden-brown on top and bubbling around the edges.