Makes this flavoursome fish pie in 5 easy steps
1.Preheat the oven to 200C/400F/Gas 6. For the potato topping, bring a large pan of salted water to the boil. Add the potatoes and cook for around 12 minutes, or until tender(you can stick a knife into them to check).
2.Meanwhile, for the filling, bring a small saucepan of water to the boil, add the quails' eggs and boil for 1 minute. Drain and refresh in a bowl of cold water then peel the eggs and set aside.
3.Tip all of the filling ingredients, including the quails' eggs, into a deep ovenproof baking dish and season with sea salt and freshly ground black pepper. Mix everything together really well.
Technique: Peeling prawns .Watch technique
0:47 mins4.When the potatoes are cooked, drain them in a colander and return them to their pan. Add the butter and milk and a pinch of sea salt and freshly ground black pepper and mash until smooth. Spread the potato topping evenly over the top of the fish and grated vegetables.
5.Place in the oven for 40-50 minutes, or until cooked through and crisp and golden-brown on top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (622g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 801 | ||
Calories from Fat: 369 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41g | 55 % | |
Saturated Fat 22.2g | 111 % | |
Monounsaturated Fat 12.3g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 366.2mg | 113 % | |
Sodium 1075mg | 37 % | |
Potassium 1998.6mg | 53 % | |
Total Carbohydrate 51.4g | 15 % | |
Dietary Fiber 7.9g | 31 % | |
Sugars, other 43.6g | ||
Protein 58.6g | 84 % | |
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: 801
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