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Fish Pie with Salsa Verde-laced Béchamel

Fish Pie with Salsa Verde-laced Béchamel
3.2 6 rating
Prep. 30min
Total 1 h 40min
6 portions
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Ingredients

Fish
  • onions quartered
    80 g
  • cloves
    4
  • dried bay leaves
    2
  • cod fillets, skinless cut in pieces (3 cm)
    200 g
  • raw prawns, peeled, deveined
    200 g
  • frozen mussel meat defrosted
    125 g
  • scallops (optional)
    125 g
  • soya milk
    600 g
  • smoked mackerel fillets skin removed
    200 g
Vegan Béchamel
  • cornflour mixed with 4 Tbsp water
    4 Tbsp
  • fine sea salt
    1 pinch
  • ground nutmeg
    ¼ tsp
  • Dijon mustard
    ½ tsp
Salsa Verde
  • garlic cloves
    3
  • anchovy fillets, in oil
    4
  • lemon thin peelings of skin and 30 g juice
    1
  • fresh parsley tough stems removed, cut in pieces
    20 g
  • fresh basil tough stems removed
    20 g
  • pickled baby capers drained
    40 g
  • extra virgin olive oil
    30 g
Potatoes
  • water
    500 g
  • floury potatoes (e.g. Maris Piper), peeled, sliced (5 mm)
    500 g

Difficulty

medium

Nutrition per 1 portion

Sodium 621.1 mg
Protein 25.9 g
Calories 1382.9 kJ / 330.5 kcal
Fat 12.4 g
Fibre 3.4 g
Saturated Fat 2.2 g
Carbohydrates 28.7 g

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