Luxury Fish Pie

A comforting pie featuring salmon, haddock, and hard-boiled eggs topped with creamy mashed potatoes and a rich parsley sauce.

Comfort Food Fish Seafood Main Course Salmon

Estimated Nutrition

Calories

748

kcal / serving

4488.2 kcal total

Carbs

43.4g

per serving

260.5 g total

Fat

47.7g

per serving

286.1 g total

Protein

36.4g

per serving

218.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

150

Single Cream

Butter

plus extra for greasing

piece

Egg

hard-boiled, shells removed, quartered

Butter

for parsley sauce

570

Milk

Single Cream

splash for sauce

Fruits

squeeze

GrainsCereals

NutsSeeds

pinch

freshly grated

bunch

Parsley

leaves only, finely chopped

Seafood

225

Haddock Fillet

skinless and boneless

450

Salmon

cut from the tail piece, skinless and boneless

Vegetables

900

Potato

peeled and cut into chunks

Method

Bake for 35-40 minutes until crisp and golden.

Cook potatoes in boiling salted water until soft.

Pour sauce over fish, add quartered eggs, and top with mashed potatoes.

Cut fish into pieces, place in the dish, season, and add lemon juice.

Preheat oven to 200°C and butter a deep ovenproof dish.

Whisk 570ml boiling milk into the roux, add a splash of cream, and simmer for 5-6 minutes.

Stir in 30g flour and cook for three minutes without browning.

Heat 85g butter in a pan over low heat and stir in parsley for ten minutes.

Drain potatoes and mash with 150ml cream, 55g butter, seasonings, and nutmeg until smooth.