Smoked Salmon and Cod Fish Pie

Name: Smoked Salmon and Cod Fish Pie with Peas and Parmesan
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 100 Grams of Smoked Salmon Slices; 200 Grams of Cod fillet; 1 Pieces of Leeks; 15 Grams of Fresh dill; 15 Grams of Fresh parsley; 1 Tbsp of Olive oil; 30 ML of White vinegar; 10 Grams of Plain flour; 1 Pieces of Vegetable stock cube; 100 ML of Water; 200 ML of Cooking cream; 150 Grams of Green peas; 6 Grams of Dijon mustard; 1 Tsp of Salt; 1 Tsp of Black pepper; 600 Grams of Potatoes; 1 Tsp of Salt; 30 Grams of Parmesan; 200 ML of Whole milk

with Peas and Parmesan

In need of some comfort food? This one's for you!

Cals 830 · Prot 54 · Carbs 82 · Fat 34

Family Friendly

35 min

Smoked Salmon and Cod Fish Pie with Peas and Parmesan

In need of some comfort food? This one's for you!

Cals 830 · Prot 54 · Carbs 82 · Fat 34

Family Friendly

Ingredients

Filling

Smoked Salmon Slices 6*

100 Grams

Cod fillet 6*

200 Grams

Leeks

1 Piece

Fresh dill

15 Grams

Fresh parsley

15 Grams

Olive oil

1 Tbsp

White vinegar

30 ML

Plain flour 10*11*

10 Grams

Vegetable stock cube 15*

0.5 Pieces

Water

100 ML

Cooking cream 4*

200 ML

Green peas

150 Grams

Dijon mustard 13*

6 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Mash

Potatoes

600 Grams

Salt

0.5 Tsp

Parmesan 4*

30 Grams

Whole milk 4*

200 ML

Allergens

*6 Fish, *10 Wheat, *11 Gluten, *15 Celery, *4 Milk, *13 Mustard

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3457 / 830
Fats (g)	33.5
of which saturated (g)	22
Carbohydrates (g)	82
of which sugars (g)	19
Fibers (g)	12.6
Proteins (g)	54.2
Salt (g)	1.9

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Boil potatoes

Preheat the oven to 200°C/180°C fan. Peel and chop the potatoes into bite-size pieces. Add them to a pan of boiled water with a generous pinch of salt. Cook the potatoes over a medium heat for 15 min or until soft.

2 Prep

Meanwhile, roughly chop the salmon and cod. Clean and finely slice the leeks. Chop the dill and parsley. Grate the Parmesan.

3 Make sauce

Heat a pan over a low heat with a drizzle of oil. Once hot, add the chopped leeks with a pinch of salt and cook for 7 min until very soft but not browned. Add the vinegar and cook for 30 sec. Add the flour and stock cube and cook for another 30 sec. Whisk in the water and cooking cream. Cook for 3 min.

4 Add

After 3 min, add the salmon, cod, peas, Dijon, dill and parsley. Cook for 2 min further. Remove the pan from the heat, season with salt and pepper and set aside.

5 Mash

Once soft, drain the potatoes and return them to the pan with a splash of milk. Mash until smooth. Add the Parmesan and season with salt.

6 Bake

Transfer the fish sauce to an oven proof dish. Carefully top with the mashed potato. Run a fork over the mash to create a ripple effect. Bake for 15 min until golden brown on top.

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