Fish Pie with Salsa Verde-laced Béchamel

Fish Pie with Salsa Verde-laced Béchamel

2.9 7 ratings

Prep. 30min

Total 1 h 40min

6 portions

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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Free From 76 Recipes
UK and Ireland

You might also like...

Smoked Mackerel Watercress Dip

5min

Chicken Provencale

1 h

Sea Bass with Cavolo Nero, Cannellini Beans and Red Pepper

30min

Cassoulet with Duck and Extra Veg

1 h

Smoked Haddock and Cauliflower Bake

55min

Chicken and Chickpea Tagine

1 h 20min

Balsamic Spelt Salad

20min

Jalapeño Chicken Lettuce Wraps

30min

Moroccan Quorn with Bulgar Wheat

40min

Haddock and Potato Traybake with Steamed Vegetables

45min

Gooseberry and Ginger Biscuit Layers

25min

Haddock Crumble with Tomatoes and Peppers

45min