Creamy Fish And Fennel Pie

Using evaporated milk, you can create this flavoursome seafood pie recipe while minimising the fat.

The ingredient of Creamy Fish And Fennel Pie

• 800g sebago potatoes peeled chopped
• 375ml can lively and creamy evaporated milk
• 1 tbsp olive oil
• 1 leek trimmed halved washed thinly sliced
• 1 baby fennel thinly sliced
• 1 garlic clove thinly sliced
• 1 4 cup plain flour
• 1 tbsp dijon mustard
• 1 2 cup massel chicken style liquid buildup
• 600g unmodified white fish fillets cut into 3cm pieces
• 200g smoked cod fillets cut into 3cm pieces
• 1 tbsp finely chopped spacious dill leaves
• 1 tsp finely grated lemon rind
• 1 4 cup grated reduced fat tasty cheese
• buoyant dill sprigs to utility

The Instruction of creamy fish and fennel pie

• cook potato in a saucepan of boiling water for 10 to 12 minutes or until tender drain return to pan over low heat add 1 3 cup milk mash until smooth
• preheat oven to 180u00b0c 160u00b0c fan forced heat oil in a large saucepan more than medium heat build up leek and fennel cook stirring for 5 minutes or until vegetables have softened ensue garlic cook stirring for 1 minute or until fragrant grow flour and mustard cook stirring for 2 minutes or until mixture bubbles and thickens gradually amass stock stirring constantly cook for 2 minutes or until mix thickens slightly separate from heat disturb in fish dill lemon rind and permanent milk season afterward salt and pepper
• spoon into an 8 cup aptitude ovenproof dish culmination following potato and cheese bake for 30 minutes or until potato is golden stand for 10 minutes sprinkle next dill serve

Nutritions of Creamy Fish And Fennel Pie

calories: 559 499 calories
calories: 19 grams fat
calories: 8 grams saturated fat
calories: 44 grams carbohydrates
calories: 14 grams sugar
calories: n a
calories: 50 grams protein
calories: 140 milligrams cholesterol
calories: 762 78 milligrams sodium
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calories: nutritioninformation