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Fish and potato pie

  • 4servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, D
MineralsSelenium, Iodine, Fluorine, Manganese, Calcium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon oil

  2. 2 leeks, halved, washed, finely sliced

  3. 2 garlic cloves, crushed

  4. 60g butter

  5. 2 tablespoons flour

  6. 2 cups (500ml) milk

  7. 2 x 150g firm white fish fillets, cubed

  8. 2 x 150g salmon fillets, cubed

  9. 2 green onions (shallots), chopped

  10. 2 tablespoons snipped dill

  11. 4 large potatoes, peeled, cooked whole

  12. salad, to serve

Instructions Jump to Ingredients ↑

  1. Heat oil in a large saucepan on medium. Cook leek and garlic for 5 minutes, stirring occasionally, until soft but not brown.

  2. Increase heat to high, add 50g of butter and stir until melted. Add flour and cook for 2-3 minutes, stirring. Remove pan from heat and stir through milk. Return pan to medium heat and bring to a gentle simmer, stirring constantly. Reduce heat to low and simmer for another 5 minutes. Stir in fish and simmer for 2 minutes.

  3. Remove pan from heat and stir through green onion and dill. Pour into an 8-cup ovenproof dish. Cut potatoes into 5mm slices and arrange over fish. Melt remaining butter and brush over potato. Place under a preheated grill, 10cm away from heat, for 8-10 minutes, until golden.

  4. Serve with salad.

  5. Tip: The crispy potatoes make a beautiful crust for the creamy fish sauce. However, a mashed potato topping is also great for a dish like this.

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