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Serving size is also a important element of your daily diet plan. You should compare the amount of this food that you commonly eat into the serving size listed on the tag. Eating huge parts or parts may cause fat gain.

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Great method not to throw away a single ingredient. This really is just a good Smoked fish pie plus one of my favorites. If you should be worried about the nutrient worth of some of the dishes, then don't be. However it can be lower in calories, even though you are not obtaining much nutritional value from this , it won't sustain you, and you will just wind up hungry once again and eating a lot more calories than you would have. Nutrition facts labels inform you what's from the meals you consume. It makes it possible to determine when you are in possession of a healthy and balanced diet. Every recipe we share needs to have an ingredient tag. Some recipes also provide nutritional simple actuality information. The fixing label lists the number within the field beneath. They are listed per serving as a proportion of the everyday value.

How to make Smoked fish pie

Yield = 6
Prep time: 0:30
Cook time: 0:45
Total time: 1:15

Ingredients

  • 700g smoked cod
  • 400ml milk
  • 1 bay leaf
  • 30g unsalted butter
  • 1 tablespoon olive oil
  • 2 leeks (white part only), finely sliced
  • 2 tablespoons flour
  • 3 hard-boiled eggs, chopped
  • 1 cup grated cheddar
  • 2 tablespoons chopped flat-leaf parsley
  • 2 x 375g blocks frozen puff pastry, thawed
  • 1 egg, lightly beaten

Method

  • Step 1 Place cod in a pan with milk and bay leaf over low heat, bring to a simmer and poach for 5 minutes. Drain, reserving liquid. Flake the fish flesh and discard the skin. Set aside.
  • Step 2 Melt butter and oil in a saucepan over low heat, add leeks and cook, stirring occasionally, for 5-6 minutes or until softened. Add flour and cook for 1 minute, then add reserved liquid and cook, stirring, for 2-3 minutes until thickened. Add egg, cheese, fish and parsley, and season with salt and pepper. Stir to combine, then set aside to cool.
  • Step 3 Preheat oven to 200°C. Line a baking sheet with baking paper.
  • Step 4 On a floured workbench, roll out half the pastry to a 20cm x 30cm rectangle and place on baking sheet. Spoon the cooled filling onto pastry, leaving a 2cm border.
  • Step 5 Roll out the remaining pastry until slightly larger than base. Brush pastry border with water, cover with the top pastry sheet, press sides together to seal and cut off any excess. Crimp edges with fingers and decorate top with pastry trimmings. Cut 2 slits in the top of the pastry, brush with the egg and bake for 25 minutes or until golden. Serve with a salad.