smoked fish pie with puff pastry
(Percentage of daily recommendation)
| Calorie | 1,039 cal. | (49 %) | ||
| Protein | 30.6 g | (31 %) | ||
| Fat | 83.26 g | (72 %) | ||
| Carbohydrates | 41.66 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.81 g | (3 %) |
| Vitamin A | 498.31 mg | (62,289 %) | ||
| Vitamin D | 2.37 μg | (12 %) | ||
| Vitamin E | 5.75 mg | (48 %) | ||
| Vitamin B₁ | 0.43 mg | (43 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 11.57 mg | (96 %) | ||
| Vitamin B₆ | 0.37 mg | (26 %) | ||
| Folate | 121.45 μg | (40 %) | ||
| Pantothenic acid | 0.99 mg | (17 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 3.04 μg | (101 %) | ||
| Vitamin C | 30.44 mg | (32 %) | ||
| Potassium | 544.12 mg | (14 %) | ||
| Calcium | 485.02 mg | (49 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 3.45 mg | (23 %) | ||
| Iodine | 63.69 μg | (32 %) | ||
| Zinc | 1.86 mg | (23 %) | ||
| Saturated fatty acids | 30.72 g | |||
| Cholesterol | 301.88 mg |
Ingredients
- Ingredients
- 300 grams Puff pastry dough
- 2 Tbsps olive oil
- 1 onion
- 1 Red chili pepper
- 250 grams Smoked fish
- 4 eggs
- 250 milliliters Whipped cream
- 150 grams grated Cheese (such as Cheddar)
- salt
- peppers
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Flatten out the puff pastry and cut into 4 squares about 20 x 20 cm (approximately 7 3/4 x 7 3/4 inches). Grease 4 ramekins (about 10 cm in diameter) (approximately 4 inches) with oil and line with puff pastry. Do not trim the crust.
Peel the onion and chop finely. Rinse the chile pepper, halve, remove seeds and ribs and chop. Heat the remaining oil in a pan and saute the onion and chile pepper until tender. Remove from the heat and combine with the smoked fish. Pour the filling into the ramekins. Whisk together the eggs and cream. Stir in the cheese. Season with salt and pepper. Pour the cream mixture over the fish and bake until golden brown, about 35 minutes.
Remove from oven, let cool slightly, remove from the ramekins and serve warm or cold.