Fish Pie with Salsa Verde-laced Béchamel

Fish Pie with Salsa Verde-laced Béchamel

3.2 6 valoración

Prep. 30min

Total 1h 40min

6 portions

Ingredientes

Fish

onions quartered
80 g
cloves
4
dried bay leaves
2
cod fillets, skinless cut in pieces (3 cm)
200 g
raw prawns, peeled, deveined
200 g
frozen mussel meat defrosted
125 g
scallops (opcional)
125 g
soya milk
600 g
smoked mackerel fillets skin removed
200 g

Vegan Béchamel

cornflour mixed with 4 Tbsp water
4 Tbsp
fine sea salt
1 pinch
ground nutmeg
¼ tsp
Dijon mustard
½ tsp

Salsa Verde

garlic cloves
3
anchovy fillets, in oil
4
lemon thin peelings of skin and 30 g juice
1
fresh parsley tough stems removed, cut in pieces
20 g
fresh basil tough stems removed
20 g
pickled baby capers drained
40 g
extra virgin olive oil
30 g

Potatoes

water
500 g
floury potatoes (e.g. Maris Piper), peeled, sliced (5 mm)
500 g

Dificultad

medio

Inf. nutricional por 1 portion

Sodio 621.1 mg

Proteína 25.9 g

Calorías 1382.9 kJ / 330.5 kcal

Grasa 12.4 g

Fibra 3.4 g

Grasas saturadas 2.2 g

Carbohidratos 28.7 g

¿Te gusta lo que ves?

¡Esta receta y más de 100 000 otras te esperan!

Regístrate en nuestra prueba gratuita de 30 días y descubre todo lo que Cookidoo® tiene para ofrecerte. Sin compromiso.

Registrarse gratis Más información

También incluido en

Free From 76 Recetas
Reino Unido e Irlanda

También podría gustarte...

Prawn and Chorizo Paella

45min

Fish Pie with Potato Gratin Topping

1h 10min

Creamy Pea Soup

40min

Orange Bulgur with Roasted Vegetables (TM5)

1h

Asparagus Risotto

45min

Polenta with Rich Meat Ragu

1h 10min

Sea Bass with Cavolo Nero, Cannellini Beans and Red Pepper

30min

Cassoulet with Duck and Extra Veg

1h

Duck Breasts with Orange Ginger Sauce, Mashed Potatoes and Green Beans

1h 10min

Quenelles with Watercress Sauce

2h 45min

Seafood Risotto

40min

Mushroom Risotto

30min