Fish pie with almonds

Fish pie with almonds
  • Serves icon Serves 4
  • Time icon 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
Calories
925kcals
Fat
71.1g (35.7g saturated)
Protein
48.8g
Carbohydrates
21.2g (7.8g sugar)
Salt
1.4g

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

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.
  4. 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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