How To Make Fish & Finger Pie
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Serves:
Ingredients
- 500g white fish fillets
- 500g potatoes, peeled and sliced into finger shapes
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 200ml fish or vegetable stock
- 200ml double cream
- 2 tbsp butter
- 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 pan, melt the butter over medium heat. Add the onion and garlic, and sauté until softened.
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Add the fish fillets and stock to the pan. Bring to a simmer and cook for 5 minutes, or until the fish is cooked through and flakes easily.
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Remove the fish from the pan and set aside. Reserve the stock.
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In the same pan, add the cream and bring to a boil. Reduce heat and simmer for 5 minutes, until slightly thickened.
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Meanwhile, boil the sliced potatoes in salted water for 5 minutes. Drain and set aside.
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In a greased baking dish, layer the potatoes and fish. Pour the cream sauce over the top.
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Bake in the preheated oven for 30 minutes, or until the potatoes are golden and crispy.
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Serve hot and enjoy!
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 8g
- Cholesterol : 114mg
- Sodium : 672mg
- Total Carbohydrates : 36g
- Dietary Fiber : 4g
- Sugar : 2g
- Protein : 38g
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