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FISH PIE
PREP: 10 MINUTES | BAKE: 30 MINUTES | MAKES: 4 SERVINGS
DIRECTIONS
1
In a 25x18cm baking dish (approx. 5-6cm deep),
place the cod, smoked haddock and prawns.
2 Season to taste then dust with cornflour and mix
well to coat.
3 Add spring onions, parsley, crème fraiche, white
wine and mix well.
4 In a small bowl, mix the mash with the egg yolk
then spread the mixture carefully and evenly over
the fish mixture with the back of a tablespoon.
Decorate the surface with a fork.
5 Install the wire rack on Level 3. Select BAKE, set
temperature to 180˚C and set time to 30 minutes.
Press START/STOP to begin preheating.
6
When the unit has preheated, place fish pie on
wire rack on Level 3. Close oven door to begin
cooking.
7 When the fish pie is cooked, rest for 5 minutes
before serving with fresh vegetables.
INGREDIENTS
260g skinned cod fillet, cut into 2-3cm chunks
165g skinned smoked haddock fillet, cut into 2-3cm
chunks
150g raw king prawns, each cut in half
Salt and pepper, to taste
1½ tablespoons cornflour
3 spring onions, finely sliced
1½ tablespoons flat-leaf parsley, finely chopped
150ml crème fraîche (not low-fat)
2 tablespoons dry white wine
675g precooked mashed potato
1 large egg yolk
RACK LEVEL 3 | WIRE RACK, 25x18cm BAKING DISH OR TIN (approx. 5-6cm deep)
2
1
4
RACK
LEVEL