![Fish pie with mashed potato topping Fish pie with mashed potato topping](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/AC62D397-2473-45C0-A23D-06987698696E/Derivates/9aa64840-1b68-49e9-8837-52ce74a87159.jpg)
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Ingredients
Fish pie filling
- 30 g olive oil
- 500 g boneless white fish fillets, cut into pieces (3-4 cm)
- 120 g smoked salmon, cut into strips (6 x 2 cm)
- 250 g cherry tomatoes (1 punnet), cut into halves
- 2 pinches sea salt
- 2 pinches ground black pepper
- 1 brown onion, cut into halves
- 1 leek (approx. 110 g), trimmed and cut into pieces
- 120 g bacon, cut into pieces
Velouté sauce
- 3 - 5 sprigs fresh flat-leaf parsley, leaves only
- 30 g unsalted butter
- 30 g plain flour
- 130 g water
- 1 tsp Vegetable stock paste (see Tips)
- 70 g sour cream or pouring (whipping) cream
Mashed potato
- 50 g Parmesan cheese, crust removed and cut into pieces (3 cm)
- 1000 g floury potatoes (e.g. Red Pontiac, Royal Blue), peeled and cut into pieces (2-3 cm)
- ½ - 1 tsp salt, to taste
- 250 g full cream milk
- butter, for shaving
- 1 - 2 pinches ground nutmeg (optional)
- Nutrition
- per 1 portion
- Calories
- 2097 kJ / 499 kcal
- Protein
- 34 g
- Carbohydrates
- 30 g
- Fat
- 26 g
- Saturated Fat
- 12.7 g
- Fibre
- 4.5 g
- Sodium
- 1327.5 mg
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