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Essential British Free Range Semi Skimmed Milk 2 pints1.136litre
1.136litreItem price
£1.25Price per unit
£1.11/litreThis take on a classic fish pie is the perfect warming fish dish. It works really well for all the family at home, or equally to impress your guests at a dinner party.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 200ªC, gas mark 6. Put the milk, stock and fish in a roasting tin. Cook for 12-15 minutes until the fish is just cooked through and no longer translucent – it should break into flakes. Using a fish slice, lift the fish onto a plate, reserving the liquid. Break the fish into large chunks, discarding any skin. Arrange, with the prawns, over the base of a shallow 2-litre ovenproof dish.
Wash the spinach and place in a pan with the water still clinging to the leaves. Wilt for 2–3 minutes, then drain thoroughly. Add to the fish in small spoonfuls.
Melt 50g of the butter in a medium pan, add the flour and cook for 1 minute. Off the heat, gradually add the reserved fishliquid, stirring each addition in and keeping the sauce smooth. Return to the heat and bring to the boil, stirring all the time, then simmer for 3-5 minutes stirring occasionally. Off the heat, stir in the dill and soured cream and season with the white pepper. Pour over the fish and leave to cool.
Cook the potatoes separately, in two large pans of boiling water for 15 minutes until tender. Drain and mash, then mix the remaining butter and seasoning into the plain potato. Stir the two mashes together but don’t over-mix. Spoon over the fish to completely cover. Cook for 35–40 minutes until golden brown and crisp on top. Serve with steamed broccoli or sugar snap peas.
Typical values per serving when made using specific products in recipe
Energy | 2,576kJ/ 615kcals |
---|---|
Fat | 27g |
Saturated Fat | 13g |
Carbohydrates | 57g |
Sugars | 12g |
Fibre | 7g |
Protein | 32g |
Salt | 1.2g |
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£1.25Price per unit
£1.11/litre0 added
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Quantity of Knorr Gluten Free Fish Stock Pot in trolley 0
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£1.50Price per unit
£1.34/100g0 added
0 in trolley
Quantity of No.1 Scottish Prime Fillet of Salmon in trolley 0
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£12.25Price per unit
£24.50/kg0 added
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£5.50Price per unit
£22/kg0 added
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£1.60Price per unit
£6.16/kg0 added
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£1.90Price per unit
£7.60/kg0 added
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85pPrice per unit
56.7p/kg0 added
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80pPrice per unit
40p/10g0 added
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75pPrice per unit
50p/100ml0 added
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£1.65Price per unit
82.5p/kg0 added
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35p each est.Price per unit
£1.20/kg0 added
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£1.70Price per unit
37p/10g