Fish Pie with Salsa Verde-laced Béchamel

Fish Pie with Salsa Verde-laced Béchamel

2.9 7 ratings

Prep. 30 min

Total 1 h 40 min

6 portions

Ingredients

Fish

onions quartered
80 g
cloves
4
dried bay leaves
2
cod fillets, skinless cut in pieces (3 cm)
200 g
raw prawns, peeled, deveined
200 g
frozen mussel meat defrosted
125 g
scallops (optional)
125 g
soya milk
600 g
smoked mackerel fillets skin removed
200 g

Vegan Béchamel

cornflour mixed with 4 Tbsp water
4 Tbsp
fine sea salt
1 pinch
ground nutmeg
¼ tsp
Dijon mustard
½ tsp

Salsa Verde

garlic cloves
3
anchovy fillets, in oil
4
lemon thin peelings of skin and 30 g juice
1
fresh parsley tough stems removed, cut in pieces
20 g
fresh basil tough stems removed
20 g
pickled baby capers drained
40 g
extra virgin olive oil
30 g

Potatoes

water
500 g
floury potatoes (e.g. Maris Piper), peeled, sliced (5 mm)
500 g

Difficulty

medium

Nutrition per 1 portion

Sodium 621.1 mg

Protein 25.9 g

Energy 1382.9 kJ / 330.5 kcal

Fat 12.4 g

Fibre 3.4 g

Saturated Fat 2.2 g

Carbohydrates 28.7 g

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