Fish and Shrimp Pie with Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 651 cal. | (31 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 48.1 μg | (80 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 16.8 mg | (140 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 5.1 μg | (170 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 1,534 mg | (38 %) | ||
| Calcium | 371 mg | (37 %) | ||
| Magnesium | 134 mg | (45 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 166 μg | (83 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 21 g | |||
| Uric acid | 164 mg | |||
| Cholesterol | 243 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 500 grams starchy potatoes
- salt
- 500 grams fish fillets (ready to cook, such as cod or pollock)
- 250 grams shrimp (ready to cook)
- 1 stalk Leeks
- 4 Tbsps butter
- 2 Tbsps Pastry flour
- 400 milliliters milk
- freshly ground peppers
- 100 grams Crème fraiche
- 2 Tbsps freshly chopped parsley
- soft butter (for the mold)
- 2 Tbsps lemon juice
- 50 grams grated Cheese (such as Cheddar)
- 100 milliliters milk
- Nutmeg
Preparation steps
Rinse and peel the potatoes, and cook in salted water for about 30 minutes until done.
Rinse the fish fillets, pat dry and cut into bite-sized pieces. Rinse the shrimp and pat dry. Rinse, trim and cut the leeks into rings.
For the sauce, heat 2 tablespoons butter in a pan and saute the leeks for 2-3 minutes until translucent. Sprinkle the flour and saute shortly, stir in the milk, season with salt and pepper and stir in the crème fraîche. Remove from heat. Season heavily with salt and pepper.
Fill the fish fillets, shrimp and parsley into a buttered pie dish. Drizzle with the lemon juice and pour the sauce over.
Drain the potatoes, let cool and mash. Mix the mashed potatoes with the rest of the butter, grated cheese and hot milk. Season with salt and nutmeg, and spread over the fish.
Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 35 minutes until golden brown.
