What are the main ingredients in Terrific Trout Fish Pie?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter

What is the nutritional information of Terrific Trout Fish Pie?

Calories: 1066, Carbs: 151 grams, Fat: grams, Protein: 35.6 grams, Sugar: 14.9 grams, Salt: 1809 grams

How do I prepare Terrific Trout Fish Pie?

THE MASH UP: Preheat the oven to 200°C. Boil the kettle. Place a pot over a medium-high heat with the potato pieces. Submerge in salted water and cover with a lid. Once boiling, cook for 10-12 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of the milk or water and a knob of butter. Season to taste. NO DOUBT IN THIS TROUT: Dilute the stock with 200ml of boiling water. Place a pot over a medium-high heat with 2 tbsp of butter. Once melted, whisk in the flour. This is your roux! Once the flour is fully incorporated, slowly whisk in the remaining milk and the diluted stock. Continue whisking until the mixture has thickened. If the bechemal is too thick for your liking, add an extra splash of milk or water. Stir through the dijon mustard, ½ the chopped parsley, the fish cake chunks, and the peas. Season to taste. I HAVE FILLINGS FOR YOU…: Transfer the fish filling to a small ovenproof dish. Top with the potato mash, and sprinkle over the browned breadcrumbs. Bake in the hot oven for 15-20 minutes until the pie is heated through. SIMPLE SALAD: Just before serving, combine the halved baby tomatoes, the salad leaves, a drizzle of oil, and seasoning. IN FISH PIE WE CRUST!: Dish up a hearty helping of the silky fish pie. Serve the tomato and green leaf salad on the side. Scatter over the remaining parsley. Well done, Chef! TOASTY CRUMBS: Return the pot to a medium-high heat with a drizzle of oil or a knob of butter. When hot, add the breadcrumbs and fry for 2-3 minutes until browned, shifting occasionally. Remove from the pan and season to taste.

What should be prepared from my kitchen to make Terrific Trout Fish Pie?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter

Terrific Trout Fish Pie

Smoked trout fishcakes, peas and parsley are mixed together to create the most delectable fish pie! Topped with silky potato mash and crispy panko crumbs. Served alongside a fresh tomato salad. What more could you want?

Terrific Trout Fish Pie

with smooth mash & a fresh salad

Hands on Time: 25 - 40 minutes

Overall Time: 45 - 65 minutes

Download the Recipe for 2

Ingredients:

Baby Tomato Medley
Cake Flour
Dijon Mustard
Fish
Fresh Milk
Fresh Parsley
Panko Breadcrumbs
Peas
Potato Chunks
Salad Leaves
Smoked Trout Fishcakes
Vegetable Stock

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter

Serves 1

THE MASH UP
Preheat the oven to 200°C. Boil the kettle. Place a pot over a medium-high heat with the potato pieces. Submerge in salted water and cover with a lid. Once boiling, cook for 10-12 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of the milk or water and a knob of butter. Season to taste.
TOASTY CRUMBS
Place a pot over a medium-high heat with a drizzle of oil or a knob of butter. When hot, add the breadcrumbs and fry for 2-3 minutes until browned, shifting occasionally. Remove from the pan and season to taste.
NO DOUBT IN THIS TROUT
Dilute the stock with 100ml of boiling water. Return the pot to a medium-high heat with 1 tbsp of butter. Once melted, whisk in the flour. This is your roux! Once the flour is fully incorporated, slowly whisk in the remaining milk and the diluted stock. Continue whisking until the mixture has thickened. If the bechemal is too thick for your liking, add an extra splash of milk or water. Stir through the dijon mustard, ½ the chopped parsley, the fish cake chunks, and the peas. Season to taste.
I HAVE FILLINGS FOR YOU…
Transfer the fish filling to a small ovenproof dish. Top with the potato mash, and sprinkle over the browned breadcrumbs. Bake in the hot oven for 15-20 minutes until the pie is heated through.
SIMPLE SALAD
Just before serving, combine the halved baby tomatoes, the salad leaves, a drizzle of oil, and seasoning.
IN FISH PIE WE CRUST!
Dish up a hearty helping of the silky fish pie. Serve the tomato and green leaf salad on the side. Scatter over the remaining parsley. Well done, Chef!

Potato Chunks - 250g
Fresh Milk - 100ml
Panko Breadcrumbs - 50ml
Vegetable Stock - 10ml
Cake Flour - 30ml
Dijon Mustard - 5ml
Fresh Parsley - 3g
Smoked Trout Fishcakes - 2
Peas - 50g
Baby Tomato Medley - 80g
Salad Leaves - 20g

Download the Recipe

Serves 2

THE MASH UP
Preheat the oven to 200°C. Boil the kettle. Place a pot over a medium-high heat with the potato pieces. Submerge in salted water and cover with a lid. Once boiling, cook for 10-12 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of the milk or water and a knob of butter. Season to taste.
TOASTY CRUMBS
Return the pot to a medium-high heat with a drizzle of oil or a knob of butter. When hot, add the breadcrumbs and fry for 2-3 minutes until browned, shifting occasionally. Remove from the pan and season to taste.
NO DOUBT IN THIS TROUT
Dilute the stock with 200ml of boiling water. Place a pot over a medium-high heat with 2 tbsp of butter. Once melted, whisk in the flour. This is your roux! Once the flour is fully incorporated, slowly whisk in the remaining milk and the diluted stock. Continue whisking until the mixture has thickened. If the bechemal is too thick for your liking, add an extra splash of milk or water. Stir through the dijon mustard, ½ the chopped parsley, the fish cake chunks, and the peas. Season to taste.
I HAVE FILLINGS FOR YOU…
Transfer the fish filling to a small ovenproof dish. Top with the potato mash, and sprinkle over the browned breadcrumbs. Bake in the hot oven for 15-20 minutes until the pie is heated through.
SIMPLE SALAD
Just before serving, combine the halved baby tomatoes, the salad leaves, a drizzle of oil, and seasoning.
IN FISH PIE WE CRUST!
Dish up a hearty helping of the silky fish pie. Serve the tomato and green leaf salad on the side. Scatter over the remaining parsley. Well done, Chef!

Potato Chunks - 500g
Fresh Milk - 200ml
Panko Breadcrumbs - 100ml
Vegetable Stock - 20ml
Cake Flour - 60ml
Dijon Mustard - 10ml
Fresh Parsley - 5g
Smoked Trout Fishcakes - 4
Peas - 100g
Baby Tomato Medley - 160g
Salad Leaves - 40g

Download the Recipe

Serves 3

THE MASH UP
Preheat the oven to 200°C. Boil the kettle. Place a pot over a medium-high heat with the potato pieces. Submerge in salted water and cover with a lid. Once boiling, cook for 12-15 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of the milk or water and a knob of butter. Season to taste.
TOASTY CRUMBS
Place a pot over a medium-high heat with a drizzle of oil or a knob of butter. When hot, add the breadcrumbs and fry for 3-4 minutes until browned, shifting occasionally. Remove from the pan and season to taste.
NO DOUBT IN THIS TROUT
Dilute the stock with 300ml of boiling water. Return the pot to a medium-high heat with 3 tbsp of butter. Once melted, whisk in the flour. This is your roux! Once the flour is fully incorporated, slowly whisk in the remaining milk and the diluted stock. Continue whisking until the mixture has thickened. If the bechemal is too thick for your liking, add an extra splash of milk or water. Stir through the dijon mustard, ½ the chopped parsley, the fish cake chunks, and the peas. Season to taste.
I HAVE FILLINGS FOR YOU…
Transfer the fish filling to an ovenproof dish. Top with the potato mash, and sprinkle over the browned breadcrumbs. Bake in the hot oven for 15-20 minutes until the pie is heated through.
SIMPLE SALAD
Just before serving, combine the halved baby tomatoes, the salad leaves, a drizzle of oil, and seasoning.
IN FISH PIE WE CRUST!
Dish up a hearty helping of the silky fish pie. Serve the tomato and green leaf salad on the side. Scatter over the remaining parsley. Well done, Chef!

Potato Chunks - 750g
Fresh Milk - 300ml
Panko Breadcrumbs - 150ml
Vegetable Stock - 30ml
Cake Flour - 85ml
Dijon Mustard - 15ml
Fresh Parsley - 8g
Smoked Trout Fishcakes - 6
Peas - 150g
Baby Tomato Medley - 240g
Salad Leaves - 60g

Download the Recipe

Serves 4

THE MASH UP
Preheat the oven to 200°C. Boil the kettle. Place a pot over a medium-high heat with the potato pieces. Submerge in salted water and cover with a lid. Once boiling, cook for 12-15 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of the milk or water and a knob of butter. Season to taste.
TOASTY CRUMBS
Place a pot over a medium-high heat with a drizzle of oil or a knob of butter. When hot, add the breadcrumbs and fry for 3-4 minutes until browned, shifting occasionally. Remove from the pan and season to taste.
NO DOUBT IN THIS TROUT
Dilute the stock with 400ml of boiling water. Return the pot to a medium-high heat with 4 tbsp of butter. Once melted, whisk in the flour. This is your roux! Once the flour is fully incorporated, slowly whisk in the remaining milk and the diluted stock. Continue whisking until the mixture has thickened. If the bechemal is too thick for your liking, add an extra splash of milk or water. Stir through the dijon mustard, ½ the chopped parsley, the fish cake chunks, and the peas. Season to taste.
I HAVE FILLINGS FOR YOU…
Transfer the fish filling to an ovenproof dish. Top with the potato mash, and sprinkle over the browned breadcrumbs. Bake in the hot oven for 15-20 minutes until the pie is heated through.
SIMPLE SALAD
Just before serving, combine the halved baby tomatoes, the salad leaves, a drizzle of oil, and seasoning.
IN FISH PIE WE CRUST!
Dish up a hearty helping of the silky fish pie. Serve the tomato and green leaf salad on the side. Scatter over the remaining parsley. Well done, Chef!