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Fish Pie
Plat

Fish Pie

1 hPour 6Nutri-Score C€€
par @cedriklorenzen7 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • potatoes (peeled and cut into chunks)Fruits et légumes1 kg
  • white fish fillets (cut into large chunks)Poissons600 g
  • smoked fish (cut into chunks)Poissons200 g
  • prawns (peeled)Poissons150 g
  • butter (plus extra for the dish)Produits laitiers80 g
  • plain flourÉpicerie50 g
  • milk (warm)Produits laitiers500 ml
  • double creamProduits laitiers100 ml
  • egg yolkProduits laitiers1 morceau
  • parsley (chopped)Fruits et légumes15 g
  • lemon juiceFruits et légumes15 ml
  • saltÉpices5 g
  • black pepper (ground)Épices2 g
  • cheddar cheese (grated)Produits laitiers60 g

par portion

Nutrition

381kcal

Glucides
32 g
Protéines
24 g
Lipides
18 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Casserole
  • Marmite
  • Plat allant au four
  • Presse-purée
  • Fouet
  • Four

pas à pas

Préparation

  1. Boil the potatoes

    • Peel and chunk the potatoes, then boil in salted water until tender.
    • Drain well and mash with a knob of the butter and a splash of the milk until smooth.
    • Season with salt and pepper and set aside.
    Étape 1

  2. Make the creamy sauce

    • Melt the remaining butter in a saucepan over medium heat.
    • Stir in the flour and cook for 1 minute to make a roux.
    • Gradually whisk in the warm milk until smooth and thickened.
    • Stir in the cream, lemon juice and chopped parsley, then season.
    Étape 2

  3. Cook the fish in the sauce

    • Add the white fish, smoked fish and prawns to the sauce.
    • Simmer gently until the fish is just cooked through.
    Étape 3

  4. Assemble the pie

    • Butter a baking dish and pour in the fish mixture.
    • Spoon the mashed potato over the top and spread evenly.
    • Brush the surface with beaten egg yolk and scatter over the grated cheddar.
    Étape 4

  5. Bake

    • Bake in a preheated oven at 200°C until golden and bubbling.
    Étape 5
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