Fish Pie with Spinach

This delicious dish features fresh fish alongside plenty of vegetables, making it very healthy. I use a combination of salmon and various white fish along with prawns, which I sauté briefly. We steam finely chopped vegetables, and on top, we add a light gratin of potato and celeriac.

prawns [shellfish], fresh salmon fillet, fresh saltwater whitefish fillet (cod, plaice, coleyfish), peas, spinach, celery, carrot, celeriac, potato, fresh parsley, confit lemon, nutmeg, mature cheese [lactose, milk], milk [lactose], crème fraîche [lactose, milk], butter [lactose, milk], Dijon mustard [sulphites], organic vegetable stock, pepper and salt, sunflower oil.

Allergens: koemelk, lactose, mosterd, schaaldieren, selderij, sulfiet, vis.

MicrowaveMarleen's choice

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

Oven — 200°C, 15-30 min

Preheat the fish pie covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot go in the oven; transfer to an oven dish.

Energy120,97 kcal

Fat5,27 g

of which saturated2,62 g

Carbohydrates9,04 g

Dietary fibre2,56 g

Protein7,52 g

Salt0,41 g

Average weight: 540 g

Last on the menu on 8 October 2026. View current menu →

Fish Pie with Spinach

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