Fish Pie

A delicious oven-baked fish dish topped with a smooth mash of celeriac and potato. Surprisingly soft and full of flavour. I've based this dish on an Australian recipe, a cuisine known for its fusion cooking. In the light béchamel sauce, I use Dutch aged cheese: delightfully tangy. You'll also receive plenty of fresh vegetables that I roast with fresh thyme and rosemary. Enjoy your meal!

Fresh salmon fillet, fresh saltwater white fish fillet (cod, plaice, pollock), butternut squash, fennel, celeriac, spinach, white onion, potato, fresh parsley, nutmeg, juniper berries, cloves, bay leaf, mace, rosemary, thyme, aged cheese, milk, butter, plain flour, Dijon mustard, Worcestershire sauce (contains soy), Pernod, white wine, extra virgin olive oil, butter, pepper and salt, sunflower oil.

Allergens: alcohol, gluten, koemelk, lactose, mosterd, selderij, soja, sulfiet, vis.

Microwave

Heat the fish pie and vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 20-35 minMarleen's choice

Preheat the fish pie and vegetables covered with an ovenproof plate or aluminium foil for 20 minutes (1 person) to 25-35 minutes (2 or more persons). Disposable containers cannot be used in the oven; transfer to an oven dish.

Energy117,85 kcal

Protein6,83 g

Fat4,26 g

of which saturated2,07 g

Carbohydrates11,45 g

Dietary fibre2,37 g

Salt0,5 g

Average weight: 540 g