- Crunchy-Topped Fish Pie.jpg (45.53 KiB) Viewed 366 times
Takes: 50 minutes
Serves: 4
No nutritional information available.
Ingredients
- 60g butter, plus extra for greasing
- 1 leek, thinly sliced
- 2 tsp fennel seeds
- 2 tbsp plain flour
- 375ml hot fish or vegetable stock, made with 1 stock cube
- 125ml milk
- 600g skinless firm white fish fillets, cut into 2cm pieces
- 100g kale or spinach, shredded
- 2 hard-boiled eggs, peeled and chopped
- Finely grated zest and juice of 1 lemon
- Salt and freshly ground black pepper
- 175g fresh breadcrumbs
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Lightly grease four 375ml ramekins or pie dishes.
2. Melt half the butter in a large frying pan over a medium heat. Add the leek and fennel seeds and cook, stirring occasionally, for 5 minutes until the leek softens. Stir in the flour and cook for 1 minute.
3. Remove from the heat. Combine the stock and milk in a jug and gradually whisk into the leek mixture until smooth. Return to the heat and cook, stirring, until the mixture boils and thickens. Simmer for 3 minutes.
4. Add the fish, kale or spinach, and eggs to the sauce. Simmer for 2 minutes. Stir in the lemon juice and season with salt and pepper. Divide the mixture between the ramekins or pie dishes.
5. Melt the remaining butter in a medium bowl in the microwave. Stir the breadcrumbs and lemon zest into the melted butter, then spoon over the fish pie filling to cover. Bake for 15 - 20 minutes until the tops are golden and crunchy. Serve with long-stemmed broccoli and lemon wedges, if liked.
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