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    • Fishermans Pie with Haddock

    Mark Sharron
    Easy
    45 minutes
    4 to 6
    Amount Per Serving: Calories 455; Fat 15.7g; Carbs 50.5g; Sugars 7g; Fibre 5.7g; Protein 27.1g; Sodium 1g
    A recipe that is quite appropriate for anyone who wants a simple, easy recipe. This fish pie tastes great and it goes well with peas or broccoli and some bread.
    1 rating
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    Ingredients

    • 1.5kg of King Edward potatoes, diced
    • 600g haddock fillets
    • 300ml milk
    • 1 bunch spring onions, finely chopped
    • 200g creme fraiche
    • 100g grated Emmental or Leerdammer cheese
    • Salt and black pepper to taste

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Bake in the oven for 25 minutes.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.