
Devices & Accessories
Fish pie with mashed potato topping
Prep. 30min
Total 2 h
6 portions
Ingredients
Fish pie filling
-
olive oil30 g
-
boneless white fish fillets cut into pieces (3-4 cm)500 g
-
smoked salmon cut into strips (6 x 2 cm)120 g
-
cherry tomatoes (1 punnet), cut into halves250 g
-
sea salt2 pinches
-
ground black pepper2 pinches
-
brown onion cut into halves1
-
leek (approx. 110 g), trimmed and cut into pieces1
-
bacon cut into pieces120 g
Velouté sauce
-
fresh flat-leaf parsley leaves only3 - 5 sprigs
-
unsalted butter30 g
-
plain flour30 g
-
water130 g
-
Vegetable stock paste (see Tips)1 tsp
-
sour cream or pouring (whipping) cream70 g
Mashed potato
-
Parmesan cheese crust removed and cut into pieces (3 cm)50 g
-
floury potatoes (e.g. Red Pontiac, Royal Blue), peeled and cut into pieces (2-3 cm)1000 g
-
salt to taste½ - 1 tsp
-
full cream milk250 g
-
butter for shaving
-
ground nutmeg (optional)1 - 2 pinches
Nutrition per 1 portion
Calories
499 kcal /
2097 kJ
Protein
34 g
Fat
26 g
Carbohydrates
30 g
Fibre
4.5 g
Saturated Fat
12.7 g
Sodium
1327.5 mg
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