Recipes
Friday's fish pie
We’ve used a fish pie mix, but you can make this subtly spiced pie with any combination of fish
We’ve used a fish pie mix, but you can make this subtly spiced pie with any combination of fish
(15 votes)
Cook: 45 Mins
Serves: 4
Price: £2.39 per serving
Nutritional Information
Each 398g serving contains
Energy
2066kj
494kcal
2066kj
494kcal
25%
Fat
19.5g
19.5g
Med
28%
28%
Saturates
7.6g
7.6g
Med
38%
38%
Sugars
8.0g
8.0g
Med
9%
9%
Salt
1.59g
1.59g
High
27%
27%
of your reference intake.
Typical energy values per 100g:
519kj/124kcal
Typical energy values per 100g:
519kj/124kcal
Ingredients
4tbsp cornflour
2tsp Dijon mustard
2tsp mild curry powder
550ml semi-skimmed milk
340g pack Fishmonger’s Selection Fish Pie Mix
100g raw king prawns
200g spinach, cooked according to packet instructions, drained
100g reduced-fat crème fraîche
2tbsp finely chopped fresh dill
4 sheets filo pastry, thawed if frozen
1tbsp melted butter
1tbsp sesame seeds
Method
1
Mix the cornflour, mustard and curry powder with 50ml of the milk and set aside.
2
Add the remaining milk to a large shallow pan with the fish. Bring to the boil. Reduce heat, simmer for
4 mins until the fish flakes when pressed with a fork.
3
Carefully remove the fish from the pan with a fish slice (reserving the milk) and break into large flakes, discarding any skin and bones. Place in a 24cm round ovenproof dish with the prawns and cooked spinach. Set aside.
4
Preheat the oven to 200C/180C Fan/Gas 6. Strain the poaching
milk into a pan, add the cornflour mixture and heat until boiling, whisking until thickened. Stir in the crème fraîche and dill. Pour over the fish and prawns
5
Brush a sheet of the filo pastry with melted butter, cut into quarters and scrunch up slightly before placing on top of the fish. Repeat with the rest of the filo. Scatter the sesame seeds over the top and bake for 20-25 mins until the sauce is bubbling and the pastry is golden and crisp. Serve straight away.