Fish Pie with Salsa Verde-laced Béchamel
TM6 TM5 TM31

Fish Pie with Salsa Verde-laced Béchamel

3.2 (6 ratings)

Ingredients

Fish

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

Vegan Béchamel

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

Salsa Verde

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

Potatoes

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

Nutrition
per 1 portion
Calories
1382.9 kJ / 330.5 kcal
Protein
25.9 g
Carbohydrates
28.7 g
Fat
12.4 g
Saturated Fat
2.2 g
Fibre
3.4 g
Sodium
621.1 mg

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