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    • Pollock Fish Pie

    Mark Sharron
    Medium difficulty
    1 hour and 20 minutes
    2-4
    Amount Per Serving: Calories 230; Fat 12g; Carbs 13g; Protein 21g
    Pollock Fish Pie is a classic fish dish that is easy to prepare and full of delicious flavours. It is a great meal for a quick weeknight dinner or a special occasion. This recipe combines pollock fillets with a creamy sauce and a crunchy topping of Panko breadcrumbs. The vegetables add a nice touch of colour and nutrition, while the herbs and spices give the dish a unique flavour. This recipe is sure to be a hit with everyone!       
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    Ingredients

    • 2 tablespoons olive oil
    • 2 cloves garlic, minced
    • 2 tablespoons butter
    • 1 onion, chopped
    • 2 carrots, diced
    • 2 stalks celery, diced
    • 2 tablespoons all-purpose flour
    • 2 cups fish stock or chicken stock
    • 1/4 cup white wine
    • 2 tablespoons chopped fresh parsley
    • 2 tablespoons chopped fresh dill
    • 2 tablespoons chopped fresh thyme
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 2 pounds pollock fillets, cut into 1-inch cubes
    • 2 cups frozen mixed vegetables
    • 1/2 cup sour cream
    • 1/2 cup heavy cream
    • 1/2 cup shredded cheddar cheese
    • 1/2 cup grated Parmesan cheese
    • 2 tablespoons chopped fresh parsley
    • 1/2 cup Panko breadcrumbs
    • 2 tablespoons butter, melted

    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.
    • Remove from the heat and stir in the sour cream, heavy cream, cheddar cheese, and Parmesan cheese.
    • 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.
    • Bake in the preheated oven for 40 minutes, or until the top is golden brown and the filling is bubbling. 
    • Allow to cool for at least 10 minutes before serving. Enjoy!