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Admiral’s Fish Pie

  • Prep Time
    15 MINS
  • Cook Time
    40 MINS
  • KCals 600
  • Carbs 59G
2 Servings

Ingredients

  • 500 g potatoes
  • 1 fish stock cube dissolved in 450ml boiling water
  • 100 g fresh salmon cut into chunks
  • 100 g fresh cod cut into chunks
  • 50 g smoked haddock cut into chunks
  • 4 spring onions chopped
  • 1 handful of peas
  • 100 g cooked king prawns
  • 100 g cooked mussels
  • 1 tbsp fresh parsley chopped
  • 1 squeeze of lemon juice
  • 1 tsp xanthan gum
  • 3 tbsp quark
  • salt and pepper to taste

Instructions

  1. Peel the potatoes and cut them into chunks. Cook them in boiling salted water until they are soft. This will probably take about 20 minutes

  2. Put the stock into a saucepan and then add the chopped fish. Cook in the stock for 5-10 minutes

  3. While the fish is cooking, sauté the spring onions until they start to soften

  4. Place the cooked spring onions and peas into your pie dish and then remove the fish from the stock using a slotted spoon. Add the fish to the pie dish along with the prawns and mussels

  5. Return the fish stock to the heat and bring up to the boil. Add the chopped parsley and a squeeze of lemon juice, then whisk in the xanthan gum until it thickens. Add a little at a time and whisk it really well so that it dissolves and there are no lumps

  6. Remove from the heat, stir in the quark and then pour it over the fish mix

  7. Drain the potatoes and mash them until they're smooth. Add a little salt and pepper to taste, then fill a piping bag and neatly pipe the potato on to the fish mix

  8. Cook at 200°C (fan) for about 30-35 minutes or until the top is golden brown