Fish pie with almonds

Name: Fish pie with almonds
Yield: Serves 4
Cuisine: British recipes
Ingredients: Knob of butter; 2 tbsp olive oil; 2 leeks, finely sliced; 6 spring onions, sliced; 300ml double cream; 300ml whole milk; Grated zest and juice of ½ lemon; 100g finely grated parmesan; Large handful of fresh parsley leaves, chopped; 225g smoked un-dyed haddock fillet, skinned, pin-boned (use tweezers) and cut into large chunks; 300g salmon fillet, skinned, pin-boned and cut into large chunks; 150g large raw prawns, peeled and de-veined; 75g fresh white breadcrumbs; 25g flaked almonds

Easy
August 2010

Easy
August 2010

Serves 4
Takes 15 minutes to make, 35-40 minutes to cook

This fish pie recipe is topped with flaked almonds to give the dish a nutty crunch

Nutrition: per serving

Calories: 925kcals
Fat: 71.1g (35.7g saturated)
Protein: 48.8g
Carbohydrates: 21.2g (7.8g sugar)
Salt: 1.4g

Nutrition: per serving

Calories: 925kcals
Fat: 71.1g (35.7g saturated)
Protein: 48.8g
Carbohydrates: 21.2g (7.8g sugar)
Salt: 1.4g

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Ingredients

Knob of butter
2 tbsp olive oil
2 leeks, finely sliced
6 spring onions, sliced
300ml double cream
300ml whole milk
Grated zest and juice of ½ lemon
100g finely grated parmesan
Large handful of fresh parsley leaves, chopped
225g smoked un-dyed haddock fillet, skinned, pin-boned (use tweezers) and cut into large chunks
300g salmon fillet, skinned, pin-boned and cut into large chunks
150g large raw prawns, peeled and de-veined
75g fresh white breadcrumbs
25g flaked almonds

Knob of butter
2 tbsp olive oil
2 leeks, finely sliced
6 spring onions, sliced
300ml double cream
300ml whole milk
Grated zest and juice of ½ lemon
100g finely grated parmesan
Large handful of fresh parsley leaves, chopped
225g smoked un-dyed haddock fillet, skinned, pin-boned (use tweezers) and cut into large chunks
300g salmon fillet, skinned, pin-boned and cut into large chunks
150g large raw prawns, peeled and de-veined
75g fresh white breadcrumbs
25g flaked almonds

Method

Heat the oven to 200°C/fan180°C/gas 6. Heat the butter and 1 tbsp of the oil in a frying pan. Fry the leek for 5 minutes until golden and softened, adding the spring onion for the final 2 minutes.
Add the cream, milk, lemon zest and juice. Season with black pepper, bring to a simmer, then remove from the heat and stir through 75g of the parmesan and half the chopped parsley.
Spoon the fish and prawns evenly into a shallow 1.8 litre ovenproof dish (about 28cm x 21cm x 5cm). Pour over the cheesy leek sauce.
Make the topping by mixing the breadcrumbs in a bowl with the flaked almonds and the remaining parmesan, oil and parsley. Spoon over the filling. Place in the oven for 25-30 minutes until the topping is golden. Serve with green beans or a crisp green salad, if you like.

Method

Heat the oven to 200°C/fan180°C/gas 6. Heat the butter and 1 tbsp of the oil in a frying pan. Fry the leek for 5 minutes until golden and softened, adding the spring onion for the final 2 minutes.
Add the cream, milk, lemon zest and juice. Season with black pepper, bring to a simmer, then remove from the heat and stir through 75g of the parmesan and half the chopped parsley.
Spoon the fish and prawns evenly into a shallow 1.8 litre ovenproof dish (about 28cm x 21cm x 5cm). Pour over the cheesy leek sauce.
Make the topping by mixing the breadcrumbs in a bowl with the flaked almonds and the remaining parmesan, oil and parsley. Spoon over the filling. Place in the oven for 25-30 minutes until the topping is golden. Serve with green beans or a crisp green salad, if you like.

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