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Sea Fish Pie Recipe
|Short crust pastry||12 Ounce|
|Cooked fish/Canned salmon / tuna||8 Ounce|
|Onion||1⁄2 Small, finely chopped|
|Chopped parsley||1 Teaspoon|
|Lemon juice||1 Teaspoon|
|Anchovy essence||1⁄2 Teaspoon|
|Radish roses||4 (For Garnish)|
|Cucumber slices||4 (For Garnish)|
|Tomato slices||4 (For Garnish)|
Serving size: Complete recipe
Calories 1093 Calories from Fat 484
% Daily Value*
Total Fat 54 g83.2%
Saturated Fat 23.4 g117%
Trans Fat 0 g
Cholesterol 383.9 mg
Sodium 889 mg37%
Total Carbohydrates 85 g28.4%
Dietary Fiber 2.2 g9%
Sugars 24.4 g
Protein 66 g131.8%
Vitamin A 40.6% Vitamin C 35.2%
Calcium 35.9% Iron 19.3%
*Based on a 2000 Calorie diet
Flake the fish finely.
Melt the butter in a pan, add the cornflour and cook for a few minutes.
Remove from the heat, add the milk stirring all the time.
Return to the heat, stir until boiling and boil for 1 minute.
Remove from the heat and stir in the lightly beaten egg.
Add salt and pepper, onion, parsley, lemon juice, anchovy essence, and the fish.
Turn the mixture into the prepared pie plate and cover with the rest of the pastry.
Brush with a little beaten egg or milk.
Bake for about 1 hour in centre of a moderately hot oven (400°F - Gas Mark 5).
Cool, and serve garnished with radish roses, and cucumber and tomato slices.