Fish pie with crispy gnocchi topping

Fish pie with crispy gnocchi topping
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min

Try our updated version of the family classic; fish pie. Instead of mashed potatoes, we’ve added a crispy gnocchi topping to the creamy fish mixture.

If you like your fish pie with a twist, we’ve got lots more recipes for you to try including mini fish pies to fish pie with cheesy leek mash topping.

Nutrition: per serving

Calories
455kcals
Fat
12.7g (5.6g saturated)
Protein
38.8g
Carbohydrates
42.8g (6.2g sugars)
Fibre
7.2g
Salt
1.1g
Calories
455kcals
Fat
12.7g (5.6g saturated)
Protein
38.8g
Carbohydrates
42.8g (6.2g sugars)
Fibre
7.2g
Salt
1.1g

Ingredients

  • 650g sustainable white fish fillets
  • 125g petits pois
  • 300ml whole milk
  • 20g butter
  • 20g plain flour
  • 1 tbsp wholegrain mustard
  • 2 tsp fresh tarragon, chopped
  • ½ lemon, juiced and zested
  • Freshly ground black pepper
  • 400g fresh potato gnocchi
  • 1 tbsp olive oil
  • 200g steamed green beans

Method

  1. Put the fish, petits pois and milk in a shallow ovenproof pan or casserole and cover with a tight-fitting lid. Bring to a simmer over a medium heat, then turn the fish over, re-cover and simmer for 2 minutes until just cooked through. Set a sieve over a jug, strain the fish and peas, then set both aside.
  2. Heat the grill to medium-high. Return the pan to the hob and melt the butter, then whisk in the flour and cook over the heat for 2 minutes. Gradually whisk
    in the reserved cooking liquid until smooth, then bubble for 2-3 minutes to thicken. Whisk in the mustard, 1½ tsp tarragon, lemon juice and freshly ground black pepper. Return the fish and peas to the pan and stir gently to coat in the sauce.
  3. Toss the gnocchi with the olive oil. Scatter over the fish and grill for 5-8 minutes until golden and crisp. Serve topped with the lemon zest, remaining tarragon leaves and steamed green beans.

Recipe By

The delicious. food team

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September 2019