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Fish pie
| Preparation : 30 min | Resting : - |
| Cooking : 25 min | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Serves 6
:
| 450 | g of haddock fillets |
| 150 | g of parmesan |
| 8 | potatoes |
| 2 | onion |
| 2 | lemons |
| 2 | handfuls of parsley |
| 100 | ml of liquid crème fraiche |
| 450 | g of fresh spinash |
| 3 | eggs |
| 2 | carrots |
| 2 | tbsp of mustard |
| olive oil |
| 1 | Preheat your oven to 240 °C (gas mark 9). |
| 2 | Peel the potatoes. Slice them in the midi bowl with the 2-mm slicing disc. |
| 3 | Transfer to a pan of boiling water. Bring back to the boil and cook for 2 minutes. |
| 4 | While the potatoes are cooking, cook the spinach for 1 minute in a sieve placed over the pan. Drain and set aside. |
| 5 | Chop the onions, carrots and parsley in the mini bowl. |
| 6 | Fry in a little olive oil for 5 minutes. |
| 7 | Remove from the heat. Add half the parmesan, plus the lemon juice and mustard. Set aside. |
| 8 | Blend the spinach, fish, eggs and cream in the main bowl with the metal blade. |
| 9 | Arrange a layer of the fish and spinach mixture, then the onion and carrot mixture in a large gratin dish. Cover with a layer of potatoes. |
| 10 | Between each layer, sprinkle a little olive oil and pepper. Top the gratin with the remaining parmesan. |
| 11 | Bake until the top is golden brown. |
Chef’s tip
you can use cod instead of haddock
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