Fish Pie with Salmon, Cod & Pollock
with broccolini, fresh herbs & toasted almonds
Broccolini, also known as bimi, is a combination of broccoli and Chinese broccoli. Compared to the slightly bitter, vegetal flavour of regular broccoli, broccolini is milder, with a sweeter, earthier flavour.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
130 g
Fish medley: salmon, cod & pollock
(Contains Fish)
½ piece
Garlic
½ piece
Leek
½ piece
Carrot
40 g
Cooking cream
(Contains Milk)
5 g
Fresh chives, dill & flat leaf parsley
⅓ roll(s)
Puff pastry
(Contains Wheat May be present Milk)
100 g
Broccolini
⅓ sachet(s)
Dried thyme
5 g
Shaved almonds
(Contains Almonds May be present Peanuts, Tree nuts, Sesame)
Not included in your delivery
100 milliliters
Low sodium chicken stock
1 teaspoon
Mustard
½ tablespoon
Extra virgin olive oil
½ tablespoon
[Plant-based] butter
½ tablespoon
Flour
30 milliliters
Water
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C and prepare the stock. Crush or mince the garlic. Wash the leek, then chop it into half rings. Cut the carrot into then crescents. Finely chop the fresh herbs.
Did you know… just 100g of leek provides more than a third of the RDA of folic acid, which plays an essential role in bodily growth and function.
Melt the butter in a deep frying pan over medium heat. Fry the leek, carrot, thyme and garlic for 3 - 5 minutes, covered. Stir in the flour and fry for 1 minute, then add the stock, the cream and the mustard. Turn up the heat and season to taste with salt and pepper, then allow to reduce for 3 - 5 minutes, stirring regularly.
Turn off the heat, then transfer the fish and three quarters of the fresh herbs to the sauce. Mix well, then transfer to an oven dish. Top with the pastry and fold over or cut off any surplus. Score the centre of the pastry, then bake in the oven for 20 - 25 minutes.
In the meantime, heat a clean frying pan over high heat and toast the almonds until golden-brown. Remove from the pan and set aside.
Transfer the broccolini to the same pan, then add the water (see pantry for amount). Cover with the lid and allow to steam for 4 - 6 minutes until done, adding an extra splash of water as necessary it seems too dry. Turn off the heat and drizzle with extra virgin olive oil as preferred, then season to taste with salt and pepper.
Serve the fish pie on plates. Garnish the broccolini with the toasted almonds and the rest of the fresh herbs, then serve alongside.