Photo: Priscilla Du Preez
Luxury fish pie
21 ingredients
30 min + 1 hr
Serves 6
openrecipes
A fish pie, I think, always needs a bit of smoked fish to really make it taste good and what could be more luxurious than smoked Scottish langoustines? If you can’t get hold of any, use giant tiger prawns instead, and replace half of the plain haddock with smoked haddock.
Estimated Nutrition (whole recipe, rough)
1177
Calories
65g
Protein
33g
Fat
152g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Haddock | 100g cooked | 112 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 600ml/20fl oz fish stock
- 50ml/2fl oz anise-flavoured liqueur
- 1 small onion
- 1 small fennel
- 2 celery
- 1 bay leaf
- few sprigs fresh parsley
- 500g/1lb 2oz haddock fillet (or other white fish
- 250g/9oz salmon
- 250g/9oz smoked langoustines
- 1.5kg/3lb 5oz floury potatoes
- and saltblack pepper
- 100ml/3½fl oz double cream
- pinch of saffron
- 50g/1¾oz unsalted butter
- 40g/1½oz unsalted butter
- 40g/1½oz plain flour
- 300ml/10½fl oz reserved poaching stock (from above)
- 100ml/3½fl oz double cream
- 2 tbsp chopped fresh tarragon
- and saltblack pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes