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Fish pie

Make the celeriac mash

2 Celeriacs peeled and cut into cubes

Water to cover

Boil for 30 mins or until tender, drain. (or bake in oven)

Salt and pepper

Mash and season to taste
Pre-cook the fish

2 tbsp olive oil

200g salmon fillet, cubed

1 lobster tail, peeled

220g mixed seafood

Fry gently until cooked (maybe poach in milk instead)
Make the pie filling

2 tbsp olive oil

Heat the oil in a saucepan

2 leeks, thinly sliced

2 cloves garlic, chopped

Sweat for about 5 minutes

100 ml dry white wine

250 ml fish or vegetable stock

Simmer for 2 minutes

2 tsp cornflour, mixed with a little water

Stir in

2 tbsp low fat creme fresh

3 tbsp flat leaf parsley, chopped

Stir in

Above cooked fish

Pepper and salt

Stir in and season to taste
Assemble the pie and bake in the oven

Above pie filling

Above celeriac mash

Pour the filling into a shallow baking dish and spoon the mash over the top. Bake in the oven at 190° C for about 30 minutes or until the topping is golden brown