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Fish pie


Preparation : 30 min Resting : -
Cooking : 25 min Equipment :
Difficulty :
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for Serves 6 :
450 g of haddock fillets
150 g of parmesan 
8 potatoes
2 onion 
2 lemons 
2 handfuls of parsley
100 ml of liquid crème fraiche
450 g of fresh spinash  
3 eggs
2 carrots
2 tbsp of mustard
olive oil
1Preheat your oven to 240 °C (gas mark 9).
2Peel the potatoes. Slice them in the midi bowl with the 2-mm slicing disc.
3Transfer to a pan of boiling water. Bring back to the boil and cook for 2 minutes. 
4While the potatoes are cooking, cook the spinach for 1 minute in a sieve placed over the pan. Drain and set aside.
5Chop the onions, carrots and parsley in the mini bowl.
6Fry in a little olive oil for 5 minutes.
7Remove from the heat. Add half the parmesan, plus the lemon juice and mustard. Set aside.
8Blend the spinach, fish, eggs and cream in the main bowl with the metal blade.
9Arrange a layer of the fish and spinach mixture, then the onion and carrot mixture in a large gratin dish. Cover with a layer of potatoes.
10Between each layer, sprinkle a little olive oil and pepper. Top the gratin with the remaining parmesan.
11Bake until the top is golden brown.
Chef’s tip

you can use cod instead of haddock


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