This fish pie is a great way to inject extra fresh vegetables into your diet. Six types of fresh vegies are included in this recipe.
Ingredients
550gSweet potato, peeled, chopped
1Large carrot, peeled, chopped
450gCauliflower, cut into florets
5Garlic cloves
120mlExtra virgin olive oil
1Bunch English spinach, ends trimmed
40g(1/4 cup) plain flour
500ml(2 cups) skim milk
2(about 380g) leeks, thinly sliced
1kgFirm white fish fillets (such as ling), skin & bones removed, cut into 2-3cm pieces
80g(1/2 cup) frozen peas
½Bunch fresh continental parsley, finely chopped
½Lemon, rind finely grated, juiced
1
Step 1.
Place the sweet potato and carrot in a large steamer over a saucepan of simmering water. Cook, covered, for 10 minutes. Add the cauliflower and 3 of the garlic cloves. Cook, covered, for a further 10 minutes or until tender. Transfer to a food processor. Add 2 tbs of the olive oil and season with pepper and a pinch of salt. Process until smooth, adding 1-2 tbs of water if required. Set aside.
2
Step 2.
Microwave the English spinach, covered, on high for 3-4 minutes or until wilted. Set aside to cool. Squeeze excess liquid from spinach. Coarsely chop.
3
Step 3.
Meanwhile, for the bechamel sauce, heat 2 tbs of the oil in a small saucepan over medium heat. Add 2 tbs of the flour. Cook, stirring, for 1-2 minutes. Gradually add the milk, whisking until smooth. Bring to boil, stirring constantly. Reduce heat to low. Simmer, whisking constantly, for 5 minutes or until mixture thickens. Set aside.
4
Step 4.
Chop the remaining garlic cloves. Heat 1 tbs of the oil in a large saucepan over low heat. Add garlic and leek. Cook, stirring occasionally, for 5-10 minutes or until soft (but not brown). Add remaining flour. Cook, stirring, for 1 minute. Add the fish, peas and bechamel sauce. Simmer, stirring occasionally, for 6 minutes or until fish is just cooked through. Stir through the spinach, parsley, and lemon rind and juice. Season with pepper and a pinch of salt. Transfer to a 2L (8 cup) baking dish.
5
Step 5.
Spread sweet potato mixture over top of pie. Drizzle with remaining oil. Preheat grill to high. Cook for 5-10 minutes or until golden brown.
Enjoy!
With thanks to: www.taste.com.au
Ingredients
This fish pie is a great way to inject extra fresh vegetables into your diet. Six types of fresh vegies are included in this recipe.
Ingredients
550gSweet potato, peeled, chopped
1Large carrot, peeled, chopped
450gCauliflower, cut into florets
5Garlic cloves
120mlExtra virgin olive oil
1Bunch English spinach, ends trimmed
40g(1/4 cup) plain flour
500ml(2 cups) skim milk
2(about 380g) leeks, thinly sliced
1kgFirm white fish fillets (such as ling), skin & bones removed, cut into 2-3cm pieces
80g(1/2 cup) frozen peas
½Bunch fresh continental parsley, finely chopped
½Lemon, rind finely grated, juiced
Directions
1
Step 1.
Place the sweet potato and carrot in a large steamer over a saucepan of simmering water. Cook, covered, for 10 minutes. Add the cauliflower and 3 of the garlic cloves. Cook, covered, for a further 10 minutes or until tender. Transfer to a food processor. Add 2 tbs of the olive oil and season with pepper and a pinch of salt. Process until smooth, adding 1-2 tbs of water if required. Set aside.
2
Step 2.
Microwave the English spinach, covered, on high for 3-4 minutes or until wilted. Set aside to cool. Squeeze excess liquid from spinach. Coarsely chop.
3
Step 3.
Meanwhile, for the bechamel sauce, heat 2 tbs of the oil in a small saucepan over medium heat. Add 2 tbs of the flour. Cook, stirring, for 1-2 minutes. Gradually add the milk, whisking until smooth. Bring to boil, stirring constantly. Reduce heat to low. Simmer, whisking constantly, for 5 minutes or until mixture thickens. Set aside.
4
Step 4.
Chop the remaining garlic cloves. Heat 1 tbs of the oil in a large saucepan over low heat. Add garlic and leek. Cook, stirring occasionally, for 5-10 minutes or until soft (but not brown). Add remaining flour. Cook, stirring, for 1 minute. Add the fish, peas and bechamel sauce. Simmer, stirring occasionally, for 6 minutes or until fish is just cooked through. Stir through the spinach, parsley, and lemon rind and juice. Season with pepper and a pinch of salt. Transfer to a 2L (8 cup) baking dish.
5
Step 5.
Spread sweet potato mixture over top of pie. Drizzle with remaining oil. Preheat grill to high. Cook for 5-10 minutes or until golden brown.
