Skip to main content Search

Smoked fish pot pie (Andy Allen)
5.0 1 rating
Prep. 15min
Total 1 h 15min
4 portions
Sign up for free

Ingredients

Fish stock
  • hot smoked trout whole (approx. 2 fish - see Tip)
    600 g
  • fennel bulb with stalks and fronds (approx. 420 g)
    1
  • water
    400 g
Trout pie filling
  • fresh parsley leaves only
    10 g
  • fresh dill leaves only, plus extra to garnish
    10 g
  • long red chilli trimmed and cut in half
    1
  • extra virgin olive oil plus extra to brush
    20 g
  • zucchini cut into pieces (3 cm)
    200 g
  • unsalted butter
    40 g
  • plain flour
    40 g
  • lemon zest and juice
    ½
  • sea salt flakes plus extra to sprinkle
    ¼ tsp
  • ground black pepper
    2 pinches
  • filo pastry
    8 sheets
  • mixed baby leaf salad or steamed veg, to serve

Difficulty

easy

Nutrition per 1 portion

Sodium 1457.7 mg
Protein 42 g
Calories 2202.5 kJ / 526.4 kcal
Fat 26.1 g
Fiber 2.7 g
Saturated fat 9.2 g
Carbohydrates 32.8 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

Chef favourites (part 2) 10 Recipes
Australia and New Zealand

You might also like...

Fish with ginger lime sauce

4.4(89)

35min

Salmon and mushroom rice

4.5(11)

40min

Tuna poke bowl

4.6(41)

1 h

Balinese prawn curry (Russel Blaikie)

4.6(103)

1 h 45min

Braised cabbage and leek with steamed salmon

4.7(86)

45min

Salmon and fennel risotto

4.3(136)

30min

Sambal udang (Skinnymixers)

4.6(70)

50min

Gruyère salmon patties with salad

4.4(25)

1 h 20min

Balti coconut fish curry

4.4(106)

50min

Tuna sushi rolls

4.4(29)

1 h 25min

Salmon niçoise salad

4.7(66)

35min

Miso fish with Asian greens

4.2(19)

24 h 45min

 Show all
Show all