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13Ingredients
90Minutes
820Calories
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Description
The starting point for this classic fish pie is a roux sauce, made from butter, flour and a Knorr Fish Stock Pot; whisked together until smooth and thick, and enriched with cream. You then gently poach the fish and prawns in this sauce, adding to its flavour. Transfer to a pie dish, top with leeks, hard-boiled eggs and cheddar cheese. Then layer egg yolk-enriched potato puree on top. Bake in a hot oven until golden.
Ingredients
US|METRIC
4 SERVINGS
- 1 Knorr Fish Stock Pot
- 20 grams butter
- 20 grams flour
- 100 mL double cream
- 50 grams mild cheddar cheese (handful of grated)
- 100 grams white fish fillet (chopped into round 2.5cm squares)
- 100 grams salmon fillet (chopped into round 2.5cm squares)
- 100 grams smoked haddock (chopped into round 2.5cm squares)
- 100 grams prawns (peeled, headless raw)
- 3 hard-boiled eggs (peeled and quartered)
- 150 grams leeks (baby, blanched, chopped, patted dry)
- 1 kg mashed potato (made by peeling 1kg potatoes, boiling until tender and mashing with double cream or milk and 2–3 egg yolks)
- 50 mL milk
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Directions
- First make your fish stock by dissolving the Knorr Fish Stock Pot in 400ml of boiling water stirring until thoroughly dissolved.
- Set the stock aside to cool for around 20 minutes while you prepare the fish and leeks.
- Pre-heat the oven to 220°C/ Gas Mark 7.
NutritionView More
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820Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories820Calories from Fat450 |
| % DAILY VALUE |
| Total Fat50g77% |
| Saturated Fat29g145% |
| Trans Fat |
| Cholesterol370mg123% |
| Sodium1220mg51% |
| Potassium1260mg36% |
| Protein36g |
| Calories from Fat450 |
| % DAILY VALUE |
| Total Carbohydrate55g18% |
| Dietary Fiber6g24% |
| Sugars5g |
| Vitamin A50% |
| Vitamin C35% |
| Calcium30% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Mrs Cox 6 years ago
Very tasty! I did not have a fish stock cube so I used instead a chicken cube. It was still very good. Yummy
Dee McGlone 7 years ago
Really good. This time I used low fat creme fraiche as a lighter version to double cream, low fat cheddar cheese and cauliflower mashed through the potatoes, didn't use the boiled eggs on this occasion as found them a bit rich last time. All in all a really good recipe either way and so tasty.