My Fish Pie
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By Carol Anderson
My Fish Pie
7 steps
Prep:45minCook:25min
I make the sauce & then make individual pot pies as this seems to help keep the sauce fresh for longer (we have them over a couple of nights).
Updated at: Thu, 17 Aug 2023 03:50:54 GMT
Nutrition balance score
Good
Glycemic Index
43
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories398.7 kcal (20%)
Total Fat20.1 g (29%)
Carbs24.4 g (9%)
Sugars2.8 g (3%)
Protein27.7 g (55%)
Sodium623.6 mg (31%)
Fiber1.7 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Heat oil in large saucepan over medium heat, saute salad onions until transparent
Step 2
Add leek, celery, thyme, bay leaf, garlic to onion and stir occasionally until tender (5-6 minutes). Add white wine, simmer until evaporated (1-2 mintues). Remove/discard herbs.
Step 3
Add butter, cook until melted, then add flour and stir until smooth & combined. Gradually add milk and stock, stirring continuously until smooth and just comes to boil and thickens.
Step 4
Reduce heat to low, add prawns, scallops, fish, lemon rind, dill & parsley, season to taste. Stir until seafood almost cooked.
Step 5
Transfer to 4 individual pot pie dishes & pre-heat oven to 200c.
OvenPreheatStep 6
Roll out & cut pastry into rounds approx 2.5cm larger than pie dishes. Place over pie filling & roll/flute edges. Brush with beaten egg.
Step 7
Bake near top of oven until pastry is golden and cooked through & pie mixture is hot (20-25 minutes.
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