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Ingredients
Fish Pie with Potato Topping
- Ingredients
- 500 grams starchy potatoes
- salt
- 500 grams fish fillets (such as salmon and cod)
- 250 grams shrimp (ready to cook)
- 1 stalk Leeks
- 1 yellow Bell pepper
- 4 Tbsps butter
- 2 Tbsps Pastry flour
- 400 milliliters milk
- 100 grams Crème fraiche
- freshly ground peppers
- softened butter (for the pan)
- 2 Tbsps finely chopped Dill
- 2 Tbsps lemon juice
- 50 grams grated Cheese (such as cheddar)
- 100 milliliters milk
- Nutmeg
- 2 Tbsps finely chopped parsley
Peel the potatoes, rinse and boil in salted water for about 30 minutes.
Preheat the oven to 200°C (approximately 400°F).
Rinse the fish, pat dry and cut into bite-size pieces. Rinse the shrimp and pat dry. Trim the leek, rinse and cut into rings. Trim the pepper, rinse, remove seeds and ribs and cut into small cubes.
Melt 2 tablespoons butter in a pan. Sauté the leek and pepper 2-3 minutes until translucent. Sauté the flour briefly, stir in the milk, season with salt and pepper and stir in the crème fraîche. Remove from heat. Season heavily with salt and pepper.
Place the fish with shrimp and parsley in a buttered oven or pie dish. Drizzle with the lemon juice and pour over the sauce.
Drain potatoes, let evaporate and mash. Stir the rest of the butter, the cheese and the hot milk into the mixture. Season with salt and nutmeg and spread over the fish. Bake in the oven about 35 minutes until golden brown. Serve.
(Percentage of daily recommendation)
| Calorie | 662 cal. | (32 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |