Fish Pie
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
877
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 877 cal. | (42 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 89 g | (59 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 20.7 μg | (35 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 19.3 mg | (161 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 5.3 μg | (177 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 1,299 mg | (32 %) | ||
| Calcium | 182 mg | (18 %) | ||
| Magnesium | 136 mg | (45 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 140 μg | (70 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 18.6 g | |||
| Uric acid | 103 mg | |||
| Cholesterol | 184 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 750 grams ready to cook fish fillets (such as cod or pollock)
- 400 grams Filo dough
- 4 Tbsps butter
- 2 Tbsps Pastry flour
- 400 milliliters milk
- 100 grams Crème fraiche
- salt
- freshly ground peppers
- 1 tsp freshly chopped thyme
- 1 carrot
- 150 grams Peas
- 2 Tbsps lemon juice
- butter (for the mold)
Preparation steps
1.
Rinse the fish fillets, pat dry and cut into pieces.
2.
Brush baking dishes with butter and line each with half of the dough in 2-3 layers. Preheat the oven to 200°C (approximately 375°F).
3.
Melt 2 tablespoons of butter in a pan, stir in the flour and milk with a whisk, season with salt and pepper and stir in the creme fraiche. Remove from the heat and add the thyme. Peel the carrot and finely chop. Mix with the peas and distribute along with the fish in the baking dishes. Season with lemon juice, salt, and pepper. Pour the sauce over the top and loosely cover with the remaining dough in 2-3 layers. Brush with the remaining butter and bake until golden brown, about 35 minutes. Remove from the oven and serve immediately.
