Try this Fish Pie with Fennel recipe, or contribute your own.
Suggest a better descriptionCut the fish into 25mm dice and the potatoes into 5mm slices. Blanch the potatoes for 3 minutes. Make a fresh veloute with 50g of butter, flour, white wine and fish stock. Season and dust the diced fish with flour, and flash fry in the remaining 25g of butter to seal the fish. Remove the fish and sweat the fennel, then place fish and fennel in a pie dish and sprinkle with peeled prawns and shredded spring onions (keep green tops for garnish). Add the cream to the veloute (sauce) and pour over the fish. Overlap on top with blanched sliced potatoes and brush with butter. Bake in a moderate oven for 30 minutes or until the top is slightly coloured. Sprinkle with the spring onion tops and whole prawns. Serve with sliced runner beans which have been boiled and tossed in a little black pepper. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Posted to CHILE-HEADS DIGEST V4 #,
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Serving Size: 1 Serving (3133g) | ||
Recipe Makes: 1 | ||
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Calories: 2507 | ||
Calories from Fat: 936 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 104g | 139 % | |
Saturated Fat 54.6g | 273 % | |
Monounsaturated Fat 27.5g | ||
Polyunsanturated Fat 11.4g | ||
Cholesterol 650.7mg | 200 % | |
Sodium 1787.5mg | 62 % | |
Potassium 7932mg | 209 % | |
Total Carbohydrate 208.5g | 61 % | |
Dietary Fiber 31.2g | 125 % | |
Sugars, other 177.2g | ||
Protein 165.6g | 237 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2507
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