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Creamy leek smoked fish with potato waffle topping recipe
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Fish pie gets a family-friendly glow up with smoked fish, leeks and a fun potato waffle topping. Serve with peas for a classic winner dinner. See method
Ingredients
- 8 frozen potato waffles
- 300ml semi-skimmed milk
- 1 vegetable stock cube, made up to 200ml
- 240g smoked basa fillets
- 30g unsalted butter
- 1 onion, finely chopped
- 1 stick celery, finely chopped
- 250g frozen sliced leeks
- 2 tbsp plain flour
- 300g frozen garden peas
If you don't have basa fillets, try using another white fish
Each serving contains
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Energy
1810kj
439kcal
22%
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Fat
19g
26%
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Saturates
7g
33%
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Sugars
13g
15%
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Salt
2.2g
36%
of the reference intake
Carbohydrate 41.1g
Protein 20.7g
Fibre 9g
Method
- Spread the potato waffles out on a plate so that they start to defrost.
- Put the milk and vegetable stock into a high-sided frying pan and gently heat until almost simmering. Add the basa fillets and poach, without simmering, for 10-12 mins until the fish is beginning to flake apart.
- Lift the fish out of the liquid and set aside. Take the pan off the heat and carefully pour the liquid into a jug or bowl.
- Wipe the pan clean with kitchen roll. Add the butter and melt over a medium heat. Cook the onion and celery for 5-6 mins until soft. Add the frozen leeks and cook until the liquid has evaporated.
- Preheat the grill to ‘medium’.
- Season and add the flour to the pan, stirring well. Cook for 1 min.
- Reduce the heat to low and slowly pour in the poaching liquid, stirring constantly.
- Increase the heat and cook for 5 mins until thickened.
- Flake the fish into large chunks and add to the sauce. Tip everything into a baking dish.
- Arrange the potato waffles on top of the dish, overlapping if needed. Cook under the grill for 8-10 mins, until the potato waffles are golden brown and cooked through.
- Cook the peas according to pack instructions. Serve alongside the fish ‘pie’.
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