Marco's Fish Pie
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 350 | g | Haddock unsmoked |
| 350 | g | Shellfish, prawns cooked |
| 350 | g | Smoked haddock |
| 500 | ml | Meadowland Single – try it instead of Single Cream and discover its advantages |
| 150 | g | Leeks , sliced finely |
| 5 | pc | Egg , hard boiled |
| 75 | g | Mature cheddar cheese |
| 15 | g | KNORR Paste Bouillon Clear Fish |
| 1.75 | kg | Potatoes |
| 85 | g | Egg yolk |
| 85 | g | FLORA Buttery Spread 2kg |
Preparation
Advance preparation:
Peel, cut and boil the potatoes for mash as appropriate. Peel and chop hard boiled eggs, cover, label and refrigerate until required. To prepare fish, skin, cut into 1" chunks, cover, label and refrigerate until required.
Pre-heat oven to 220°/Gas mark 8
Method:
1. In a small pan gently mix 1/3 of the cream with stock paste. Add the remaining cream, bring to a gentle simmer whisking occasionally.
2. Place the fish evenly over on the base of a large, deep oven-proof dish.
3. Blanch the sliced leeks for 1 minute, drain and spread over the fish with the chopped eggs, grated cheese and cream mixture.
4. Add the egg yolks and FLORA to the mash potato and mix well. Smooth the mash evenly over the top of the pie dish using a pallet knife.
5. Bake in the oven for 45 minutes or until golden brown on top and thoroughly cooked in the centre.
Service Hint
Garnish with a little chopped parsley and mint.
Healthy Nutritional Advice
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
Although Meadowland is a healthier alternative to cream please note that these recipes are indulgent recipes.
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
