Extra-light fish pie

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• foodie

  01 February 2011

  foodie commented on this recipe

  this recipe sounds delicious. will definitely give this a go.

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• Melanie

  05 March 2011

  Melanie rated and commented on this recipe

  

  This is delicious! I've made it several times and it'ss been loved by all! :)

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• pointermanuk

  11 April 2011

  pointermanuk rated and commented on this recipe

  

  Delicious Easy to make and would definitely recommend.

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• SC

  10 January 2012

  SC commented on this recipe

  Sorry if this is a dense question, but if I make this as 4 individual pots rather than one big one how long should I then cool it for? I don't want to dry out the fish, but as the recipe suggests the pie & film cook simultaneously, I'm worried I will end up with raw pastry. Would it be better to cover the Pies with foil & cook the tops separately? Thanks!

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• Helen

  01 May 2012

  Helen rated and commented on this recipe

  

  Didn't have the right quantities of fish so substituted with some chopped up hard boiled eggs and will add mushrooms also next time. Pie really nice and light although the picture displays a lovely creamy sauce, not sure what I did wrong but mine barely had any liquid! Would however make again as was light and tasty and very simple to make

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• zebeedee

  03 July 2012

  zebeedee commented on this recipe

  This was gorgeous, creamy, light but very filling and very easy for even a novice like me to make, will be doing again for family soon

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• EA

  04 March 2013

  EA commented on this recipe

  The creme fraiche split in mine.. so it wasn't nice and creamy as it shows in the photo. Also 30-40 was too long for the fish, it was a bit dry. The recipe idea is nice though, next time I will use half creme fraiche and half cream, or just more creme fraiche at a lower temp for the fish. I also finished it off with a quick grill to crisp up the filo pastry, as it was quite soft prior to that.

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http://www.bbcgoodfood.com/recipes/1094639/

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Ingredients

• 300g spinach , chopped
• butter
• 250g skinless cod or pollock fillet
• 250g skinless smoked haddock fillets, skin on
• 300g raw king prawns
• 200g tub half-fat crème fraîche
• small bunch parsley , chopped
• 3-4 large sheets filo pastry

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 40 mins

Ingredients

• 300g spinach , chopped
• butter
• 250g skinless cod or pollock fillet
• 250g skinless smoked haddock fillets, skin on
• 300g raw king prawns
• 200g tub half-fat crème fraîche
• small bunch parsley , chopped
• 3-4 large sheets filo pastry

PER SERVING

375 kcalories, protein 41.8g, carbohydrate 14.9g, fat 16.8 g, saturated fat 9.5g, fibre 2.2g, salt 2.29 g

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