This dish contains the following allergens: Fish, Eggs, Milk/Dairy, Shellfish
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260g
skinned cod fillet, cut into 2-3cm chunks
165g
skinned smoked haddock fillet, cut into 2-3cm chunks
150g
raw king prawns, each cut in hald
To taste
salt and pepper
1 1/2 tbsp
cornflour
3
spring onions, finely sliced
1 1/2 tbsp
flat-leaf parsley, finely chopped
150ml
crème fraîche (not low-fat)
2 tbsp
dry white wine
675g
precooked mashed potato
1 large
egg yolk
9.1oz
skinned cod fillet, cut into 2-3cm chunks
5.78oz
skinned smoked haddock fillet, cut into 2-3cm chunks
5.25oz
raw king prawns, each cut in hald
To taste
salt and pepper
1 1/2 tbsp
cornflour
3
spring onions, finely sliced
1 1/2 tbsp
flat-leaf parsley, finely chopped
5.25fl. oz
crème fraîche (not low-fat)
2 tbsp
dry white wine
23.63oz
precooked mashed potato
1 large
egg yolk
Utensils
Step 1
In a 25x18cm baking dish (approx. 5-6cm deep), place the cod, smoked haddock and prawns
Step 2
Season to taste then dust with cornflour and mix well to coat
Step 3
Add spring onions, parsley, crème fraiche, white wine and mix well
Step 4
In a small bowl, mix the mash with the egg yolk then spread the mixture carefully and evenly over the fish mixture with the back of a tablespoon. Decorate the surface with a fork
Step 5
Install the wire rack on Level 3. Select BAKE, set temperature to 180˚C and set time to 30 minutes. Press START/STOP to begin preheating
Step 6
When the unit has preheated, place fish pie on wire rack on Level 3. Close oven door to begin cooking
Step 7
When the fish pie is cooked, rest for 5 minutes before serving with fresh vegetables
In a 25x18cm baking dish (approx. 5-6cm deep), place the cod, smoked haddock and prawns
260g
skinned cod fillet, cut into 2-3cm chunks
165g
skinned smoked haddock fillet, cut into 2-3cm chunks
150g
raw king prawns, each cut in hald
To taste
salt and pepper
1 1/2 tbsp
cornflour
3
spring onions, finely sliced
1 1/2 tbsp
flat-leaf parsley, finely chopped
150ml
crème fraîche (not low-fat)
2 tbsp
dry white wine
675g
precooked mashed potato
1 large
egg yolk
9.1oz
skinned cod fillet, cut into 2-3cm chunks
5.78oz
skinned smoked haddock fillet, cut into 2-3cm chunks
5.25oz
raw king prawns, each cut in hald
To taste
salt and pepper
1 1/2 tbsp
cornflour
3
spring onions, finely sliced
1 1/2 tbsp
flat-leaf parsley, finely chopped
5.25fl. oz
crème fraîche (not low-fat)
2 tbsp
dry white wine
23.63oz
precooked mashed potato
1 large
egg yolk
Step 2 of 7
Season to taste then dust with cornflour and mix well to coat
260g
skinned cod fillet, cut into 2-3cm chunks
165g
skinned smoked haddock fillet, cut into 2-3cm chunks
150g
raw king prawns, each cut in hald
To taste
salt and pepper
1 1/2 tbsp
cornflour
3
spring onions, finely sliced
1 1/2 tbsp
flat-leaf parsley, finely chopped
150ml
crème fraîche (not low-fat)
2 tbsp
dry white wine
675g
precooked mashed potato
1 large
egg yolk
9.1oz
skinned cod fillet, cut into 2-3cm chunks
5.78oz
skinned smoked haddock fillet, cut into 2-3cm chunks
5.25oz
raw king prawns, each cut in hald
To taste
salt and pepper
1 1/2 tbsp
cornflour
3
spring onions, finely sliced
1 1/2 tbsp
flat-leaf parsley, finely chopped
5.25fl. oz
crème fraîche (not low-fat)
2 tbsp
dry white wine
23.63oz
precooked mashed potato
1 large
egg yolk
Step 3 of 7
Add spring onions, parsley, crème fraiche, white wine and mix well
260g
skinned cod fillet, cut into 2-3cm chunks
165g
skinned smoked haddock fillet, cut into 2-3cm chunks
150g
raw king prawns, each cut in hald
To taste
salt and pepper
1 1/2 tbsp
cornflour
3
spring onions, finely sliced
1 1/2 tbsp
flat-leaf parsley, finely chopped
150ml
crème fraîche (not low-fat)
2 tbsp
dry white wine
675g
precooked mashed potato
1 large
egg yolk
9.1oz
skinned cod fillet, cut into 2-3cm chunks
5.78oz
skinned smoked haddock fillet, cut into 2-3cm chunks
5.25oz
raw king prawns, each cut in hald
To taste
salt and pepper
1 1/2 tbsp
cornflour
3
spring onions, finely sliced
1 1/2 tbsp
flat-leaf parsley, finely chopped
5.25fl. oz
crème fraîche (not low-fat)
2 tbsp
dry white wine
23.63oz
precooked mashed potato
1 large
egg yolk
Step 4 of 7
In a small bowl, mix the mash with the egg yolk then spread the mixture carefully and evenly over the fish mixture with the back of a tablespoon. Decorate the surface with a fork
260g
skinned cod fillet, cut into 2-3cm chunks
165g
skinned smoked haddock fillet, cut into 2-3cm chunks
150g
raw king prawns, each cut in hald
To taste
salt and pepper
1 1/2 tbsp
cornflour
3
spring onions, finely sliced
1 1/2 tbsp
flat-leaf parsley, finely chopped
150ml
crème fraîche (not low-fat)
2 tbsp
dry white wine
675g
precooked mashed potato
1 large
egg yolk
9.1oz
skinned cod fillet, cut into 2-3cm chunks
5.78oz
skinned smoked haddock fillet, cut into 2-3cm chunks
5.25oz
raw king prawns, each cut in hald
To taste
salt and pepper
1 1/2 tbsp
cornflour
3
spring onions, finely sliced
1 1/2 tbsp
flat-leaf parsley, finely chopped
5.25fl. oz
crème fraîche (not low-fat)
2 tbsp
dry white wine
23.63oz
precooked mashed potato
1 large
egg yolk
Step 5 of 7
Install the wire rack on Level 3. Select BAKE, set temperature to 180˚C and set time to 30 minutes. Press START/STOP to begin preheating
260g
skinned cod fillet, cut into 2-3cm chunks
165g
skinned smoked haddock fillet, cut into 2-3cm chunks
150g
raw king prawns, each cut in hald
To taste
salt and pepper
1 1/2 tbsp
cornflour
3
spring onions, finely sliced
1 1/2 tbsp
flat-leaf parsley, finely chopped
150ml
crème fraîche (not low-fat)
2 tbsp
dry white wine
675g
precooked mashed potato
1 large
egg yolk
9.1oz
skinned cod fillet, cut into 2-3cm chunks
5.78oz
skinned smoked haddock fillet, cut into 2-3cm chunks
5.25oz
raw king prawns, each cut in hald
To taste
salt and pepper
1 1/2 tbsp
cornflour
3
spring onions, finely sliced
1 1/2 tbsp
flat-leaf parsley, finely chopped
5.25fl. oz
crème fraîche (not low-fat)
2 tbsp
dry white wine
23.63oz
precooked mashed potato
1 large
egg yolk
Step 6 of 7
When the unit has preheated, place fish pie on wire rack on Level 3. Close oven door to begin cooking
260g
skinned cod fillet, cut into 2-3cm chunks
165g
skinned smoked haddock fillet, cut into 2-3cm chunks
150g
raw king prawns, each cut in hald
To taste
salt and pepper
1 1/2 tbsp
cornflour
3
spring onions, finely sliced
1 1/2 tbsp
flat-leaf parsley, finely chopped
150ml
crème fraîche (not low-fat)
2 tbsp
dry white wine
675g
precooked mashed potato
1 large
egg yolk
9.1oz
skinned cod fillet, cut into 2-3cm chunks
5.78oz
skinned smoked haddock fillet, cut into 2-3cm chunks
5.25oz
raw king prawns, each cut in hald
To taste
salt and pepper
1 1/2 tbsp
cornflour
3
spring onions, finely sliced
1 1/2 tbsp
flat-leaf parsley, finely chopped
5.25fl. oz
crème fraîche (not low-fat)
2 tbsp
dry white wine
23.63oz
precooked mashed potato
1 large
egg yolk
Step 7 of 7
When the fish pie is cooked, rest for 5 minutes before serving with fresh vegetables
260g
skinned cod fillet, cut into 2-3cm chunks
165g
skinned smoked haddock fillet, cut into 2-3cm chunks
150g
raw king prawns, each cut in hald
To taste
salt and pepper
1 1/2 tbsp
cornflour
3
spring onions, finely sliced
1 1/2 tbsp
flat-leaf parsley, finely chopped
150ml
crème fraîche (not low-fat)
2 tbsp
dry white wine
675g
precooked mashed potato
1 large
egg yolk
9.1oz
skinned cod fillet, cut into 2-3cm chunks
5.78oz
skinned smoked haddock fillet, cut into 2-3cm chunks
