Fish pie with almonds

  • Portion size: Serves 4
  • Takes 15 minutes to make, 35-40 minutes to cook
  • Difficulty: easy

This fish pie recipe is topped with flaked almonds to give the dish a nutty crunch. We’ve used smoked haddock, salmon and prawns.

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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
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Method

  1. 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.
  2. 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.
  3. 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.
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  5. 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.

Nutrition

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