Fish Pie
15 minutes
50 minutes


White Sauce

1 onion, finely diced

80g butter

50g plain flour

700ml milk

1 bay leaf

100ml double cream

80g parmesan cheese, grated

300g spinach

juice of 2 lemons

Potato Topping

500g potatoes, peeled and diced

80g butter

100ml milk

2 egg yolks

Salt, to taste

Herb Topping

2 lemons, zested

60g white breadcrumbs

1 small garlic clove

½ cup parsley leaves, chopped

1 tbsp olive oil

50g cheddar cheese, grated

50g parmesan cheese, grated

Salt and pepper, to taste

Fish Pie

15 mussels

200g salmon fillet

150g blue cod

150g monk fish

100g prawns

20g chervil, chopped

20g chives, chopped

Salt, to taste


White Sauce

1. In a medium sized pot on medium heat, Induction setting 6, melt 50g butter and add the onion. Slowly cook the onion for about 5 minutes, making sure not to colour the onions.
2. Add the flour, and stir for 2-3 minutes, or until the flour has reached a blonde colour.
3. Increase the heat to high, Induction setting 8, and whisk through the milk into the flour mix. Continue to mix until the sauce reaches boiling point.
4. Reduce the heat to low, Induction setting 4 and add the cream, cheese and lemon juice.
5. In a large pan, heat the remaining butter on high heat, Induction setting 8 and wilt the spinach quickly and remove from the pan. Reserve the sauce and spinach to the side until needed.

Potato Topping

1. Place the potatoes into a perforated steam container and steam at 100° for 25 minutes.
2. Whilst the potatoes are cooking, gently melt the butter with milk in a small saucepan on low heat, Induction setting 3.
3. Transfer the potatoes to a bowl or container and mash, stir through the butter and milk and season the potatoes. Once seasoned to your liking, stir through the egg yolks.
4. Transfer the mash into a piping bag, fitted with a star nozzle.

Herb Topping

1. In a food processor blitz bread with garlic, oil, lemon zest, parsley and salt to a course crumb, remove into a bowl add black pepper to taste then fold in the grated cheese.

Fish Pie

1. Place the mussels into a perforated steam container and steam at 100°C for 1 minute. Once cooked, remove the meat from the shells, and slice in half.
2. Pre-heat the Oven on Fan Plus at 180°C.
3. Slice all the fish and prawns into a rough 2cm dice. Place the white sauce back onto the Induction cooktop on setting 4 to gently simmer.
4. Add the fish and prawns to the sauce and stir through for 1 minute, and then stir through the mussels. Turn off the heat, and pour this mix into an oven safe pie or baking dish.
5. Place the wilted spinach on top, then pipe over the mash potato so you get an even layer, and finally sprinkle over the herb topping.
6. Place into the Oven on shelf position 2 and bake for 15-20 minutes, or until nice and golden.
7. Allow to cool for 5 minutes before serving.



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1 Session selected

  • Pre-purchase demonstration

    Miele Experience

    Thursday 08th September 2016

    At 10:30 am - 12:00 pm



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