Crusted fish pie
https://www.coop.co.uk/recipes/crusted-fish-pie
If you love fish, you’ll love sharing this easy, creamy dish that’s ideal for your Friday night dinner
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Feeds
6
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Ready in
1 hour
5 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 25g
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Ingredients
- 2 x 220g packs Co-op Scottish salmon fillets
- 2 x 240g packs Co-op cod fillets
- 750ml Co-op semi-skimmed milk
- Zest of 1 lemon, plus wedges
- 500g Co-op frozen peas, defrosted
- 30g Co-op unsalted butter
- 30g Co-op plain flour
- 3 tbsp Co-op wholegrain mustard
- 150g frozen Co-op Irresistible jumbo cooked king prawns, defrosted
- 3 slices Co-op wholemeal bread
Method
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Put the salmon and cod in a large pan
- Pour over the milk and add the lemon zest Bring the milk to a rapid simmer
- Cover the pan with a lid, turn off the heat and leave the fish to cook in the hot milk for 10 mins
- Remove the fish and set aside, reserving the milk
- Meanwhile, in a separate pan, simmer the peas for 3 mins
- Drain, then tip into an ovenproof dish and roughly crush with a potato masher
- Discard the salmon skin and break all the fish into chunks
- Melt the butter in a pan over a medium heat, then stir in the flour and cook for 2 mins
- Slowly whisk in the reserved milk and simmer for 5-10 mins until you have a thick sauce
- Stir in 2 tbsp of the mustard, season, and add the fish and prawns
- Pour into the ovenproof dish on top of the peas
- Whizz the bread into breadcrumbs, then mix with the remaining mustard and scatter over the top of the fish pie
- Bake for 25-30 mins, until the sauce is bubbling and the breadcrumbs are golden and crisp
