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Servings: 2


Cost per serving $2.66 view details
  • 675 gm Floury potatoes, such as King Edwards Few sprigs of mint
  • 1 x 300 gram pie haddock fillet, skinned and boned
  • 225 ml Lowfat milk Extra virgin olive oil, for frying
  • 1 x Garlic clove
  • 225 gm Button mushrooms
  • 225 gm Tender young spinach
  • 150 ml Double cream
  • 1 x 25 grams pie white bread, (crusts removed)
  • 25 gm Unsalted butter, about
  • 1 x 115 gram pac smoked salmon trimmings
  • 1 x Lemon
  • 1 x 50 grams blo Cheddar
  • 350 gm Ripe tomatoes
  • 1 sm Bunc fresh mixed herbs, (chervil, chives and basil) Salt and freshly grnd black pepper


  1. Preheat the oven to 200C/400F/Gas 6 and preheat the grill.
  2. 1 Place the potatoes and mint in a large pan of boiling salted water and cook for 12-15 min till completely tender and cooked through.
  3. 2 Place the haddock in a small saute/fry pan, season and pour in the lowfat milk.
  4. Bring to a simmer and cook for 3-4 min till tender and cooked through.
  5. 3 Heat a frying pan. Add in 2 tbsp extra virgin olive oil to the heated pan. Crush in the garlic and cook for 30 seconds, stirring.
  6. 4 Slice the mushrooms and then tip into the pan and cook for 3-4 min till tender and cooked through, tossing occasionally. Season to taste.
  7. 5 Place the spinach in a steamer set on the potatoes and cook for 3-4 min till completely tender and wilted.
  8. 6 Pour 85ml/3fl ounce cream into the mushroom mix, stirring till well combined. Cook for another 2-3 min, stirring occasionally, till reduced and slightly thickened.
  9. 7 Place the bread in a blender and blitz to fine breadcrumbs. Stir them into the mushroom mix to thicken and remove from the heat. Season to taste.
  10. 8 Pour the mushroom sauce into the bottom of a lightly buttered 1.2litre/3 pint Pyrex dish so you can clearly see the layers. Flake the fish on top in an even layer and add in a layer of spinach.
  11. 9 Pour over the remaining cream and then cover with foil. Bake in the oven for five min.
  12. 10 Arrange the smoked salmon in a single layer on a plate and squeeze over the lemon juice. Season with plenty of black pepper and set aside for a few min to marinade.
  13. 11 Drain the potatoes and return to the pan. Mash to a puree, allowing the potatoes to dry out over a low heat. Beat in the butter and 120ml/4fl ounce lowfat milk till you have achieved a smooth puree. Season to taste.
  14. 12 Remove the pie from the oven and add in a layer of smoked salmon on top.
  15. Finish the pie with a layer of the potatoes and run a fork over the top.
  16. 13 Grate the Cheddar on top and place under the grill for a few min till bubbling and lightly golden brown.
  17. 14 For the Tomato Coulis: Place the tomatoes in a bowl of boiling water for 15-30 seconds, then remove with a slotted spoon and peel off the skins.
  18. 15 Cut the tomatoes into quarters, remove the seeds and finely dice the flesh.
  19. 16 Put in a bowl and season generously. Chop up the mixed herbs and stir them into the coulis with a healthy pinch of sugar.
  20. 17 Remove the pie from the grill and carefully take out a portion of the fish pie and transfer to a serving plate. Spoon around some of the coulis and serve at once.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 474g
Recipe makes 2 servings
Calories 353  
Calories from Fat 234 66%
Total Fat 26.66g 33%
Saturated Fat 16.41g 66%
Trans Fat 0.0g  
Cholesterol 83mg 28%
Sodium 181mg 8%
Potassium 1143mg 33%
Total Carbs 22.93g 6%
Dietary Fiber 5.2g 17%
Sugars 11.07g 7%
Protein 10.18g 16%


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