How To Make Fish Pie with Saffron Mash
Cooking fish can be very tricky, especially if some are too delicate to be cooked. Well, with our fish recipes, it’ll be easy as 1-2-3. We’ve got the details on different cooking methods for the perfect fish dish.
Serves:
Ingredients
- 500g white fish fillets
- 200g smoked haddock fillets
- 200ml milk
- 1 bay leaf
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 200ml fish stock
- 100g frozen peas
- 400g potatoes, peeled and cubed
- 1 pinch saffron threads
- 50g butter, melted
- 100ml milk, warmed
- Salt and pepper to taste
Instructions
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Preheat the oven to 180°C (350°F).
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In a large saucepan, poach the white fish and smoked haddock in the milk with the bay leaf until cooked. Remove the fish and set aside, reserving the milk.
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In the same saucepan, melt the butter and sauté the onion, carrots, and celery until softened.
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Add the flour to the pan and cook for 1 minute, stirring constantly.
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Gradually whisk in the reserved milk and fish stock until smooth. Bring to a simmer and cook for 5 minutes until thickened.
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Flake the cooked fish into the sauce and add the frozen peas. Season with salt and pepper to taste.
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Transfer the fish mixture to a baking dish.
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Boil the potatoes until tender, then drain and return to the pan.
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In a small saucepan, heat the milk and saffron threads until warmed. Pour over the potatoes and mash until smooth.
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Stir in the melted butter and season with salt and pepper.
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Spread the saffron mash over the fish mixture in the baking dish.
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Bake in the preheated oven for 30-35 minutes until the top is golden and the filling is bubbling.
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Serve hot and enjoy!
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 1513mg
- Total Carbohydrates : 49g
- Dietary Fiber : 5g
- Sugar : 6g
- Protein : 24g
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