Fish, fennel and bacon pie

Готовим Fish Fish, fennel and bacon pie

Dive into the tasty mashed potato topping to discover the delicious blend of flavours hidden inside this family pie.

Lables: Low carb Low sugar Lower gi Egg free Peanut free Sesame free Shellfish free Tree nut free
  1. Preheat oven to 190°C.
  2. Place fish in an 2.5-litre baking dish and season with salt and pepper. Heat the oil in a medium saucepan. Add the onion, bacon and fennel and cook over medium-low heat for about 10 minutes until softened but not browned. Place on top of the fish.
  3. Place half the butter, the flour, 300ml of the milk and the cream in a saucepan over low heat. Use a small whisk to whisk constantly until thick. Season with salt and pepper. Add the parsley and pour over the fish.
  4. Cook potatoes in a saucepan of boiling water until tender. Drain, then mash with remaining butter and milk. Season with salt and pepper, then use a fork to spread evenly over pie.
  5. Dot with extra butter and bake on a baking tray in the oven for 40 minutes.

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1kg boneless white fish fillets, cut into chunks
2 tbsp olive oil
1 onion, finely sliced
4 rashers good-quality rindless bacon, chopped
4 small fennel bulbs, cut into quarters
100g butter, plus extra to brown
50g plain flour
400ml milk
200ml thin cream
2 tbsp chopped flat-leaf parsley
900g desiree or pontiac potatoes, peeled, cut into cubes

Adv

Autors
Preparation time
20
Cooking time
1:15
Difficulty
Hard
Serves
8 people
Method
Baking
Category
Fish
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