Fish Pie with Salsa Verde-laced Béchamel

Fish Pie with Salsa Verde-laced Béchamel

2.9 7 ratings

Prep. 30min

Total 1 h 40min

6 portions

Ingredients

Fish

onions quartered
80 g
cloves
4
dried bay leaves
2
cod fillets, skinless cut in pieces (3 cm)
200 g
raw prawns, peeled, deveined
200 g
frozen mussel meat defrosted
125 g
scallops (optional)
125 g
soya milk
600 g
smoked mackerel fillets skin removed
200 g

Vegan Béchamel

cornflour mixed with 4 Tbsp water
4 Tbsp
fine sea salt
1 pinch
ground nutmeg
¼ tsp
Dijon mustard
½ tsp

Salsa Verde

garlic cloves
3
anchovy fillets, in oil
4
lemon thin peelings of skin and 30 g juice
1
fresh parsley tough stems removed, cut in pieces
20 g
fresh basil tough stems removed
20 g
pickled baby capers drained
40 g
extra virgin olive oil
30 g

Potatoes

water
500 g
floury potatoes (e.g. Maris Piper), peeled, sliced (5 mm)
500 g

Difficulty

medium

Nutrition per 1 portion

Sodium 621.1 mg

Protein 25.9 g

Calories 1382.9 kJ / 330.5 kcal

Fat 12.4 g

Fiber 3.4 g

Saturated fat 2.2 g

Carbohydrates 28.7 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Free From 76 Recipes
UK and Ireland

You might also like...

Smoked Haddock and Spinach Tart

2 h 30min

Padrón Pepper Pesto

4 h 15min

Butternut Squash and Ginger Soup

35min

Cassoulet with Duck and Extra Veg

1 h

Broccoli and stilton soup

30min

Cauliflower Cheese

50min

Chorizo and Butternut Squash Soup

30min

Lamb Tagine with Apricots and Honey

1 h 50min

Beetroot Soup, Horseradish Dumplings

1 h 15min

Smoked Mackerel Pâté

55min

Baby-friendly Smoky Mackerel Pâté

15min

Luxury Fish Pie with Parmesan and Garlic Sweet Potato Mash

1 h 20min