Three Fish Pie

A sophisticated fish pie featuring salmon, haddock, and leeks in a creamy white wine sauce topped with cheesy mashed potatoes.

Dinner Fish Seafood Main Course Family

Estimated Nutrition

Calories

675

kcal / serving

4050.2 kcal total

Carbs

48.1g

per serving

288.6 g total

Fat

33.7g

per serving

202.4 g total

Protein

44.8g

per serving

268.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

knob

a little

grated

for fish filling

568

Milk

piece

Egg

free-range, hard-boiled, peeled and quartered

GrainsCereals

Plain Flour

Liquids

150

White Wine

NutsSeeds

pinch

Salt

to taste

pinch

Pepper

to taste

tbsp

Parsley

chopped

Seafood

750

Salmon And Haddock Mixture

salmon, smoked haddock, and fresh haddock, skinned and cubed

Vegetables

Potato

peeled main crop, cubed

piece

Leek

sliced

Method

Boil the potatoes in salted water until tender, then drain and mash with butter, milk, and pepper.

Preheat the oven to 200°C.

Whisk the flour and wine together in a bowl until smooth.

Add milk to the leeks, bring to a boil, and stir in the wine mixture until thickened.

Season the sauce, add parsley and fish, then stir over heat for two minutes.

Pour mixture into a casserole dish, top with eggs, and let cool until firm.

Spread mashed potatoes over the fish, mark with a fork, and sprinkle with cheese.

Bake for 30–40 minutes until golden-brown and bubbling.

Simmer the sliced leeks in melted butter for 10 minutes until soft.