Cod and Leek Fish Pie

Make cod and leek fish pie, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
170 g Cod fillet (Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.)
1 large, about 55 g Egg
200 g Potato (Raw, peeled weight.)
150 ml Skimmed milk
8 g Cornflour (Cornflour thickens without butter, which is where most of the fat in a traditional white sauce lives.)
80 g Leek
80 g Frozen peas
5 g Butter
A handful, chopped Fresh parsley
Ingredient notes on the recipe page.

METHOD
1. Boil the potato in chunks for fifteen minutes and mash it with a splash of the milk and plenty of pepper. Boil the egg for eight minutes, cool it under the tap and quarter it.
2. Soften the sliced leek in the butter over a low heat for six minutes.
3. Mix the cornflour with a little of the cold milk, add the rest, pour it over the leek and stir until it thickens, about three minutes. Season well.
4. Take it off the heat and fold in the cod in chunks, the peas, the egg and the parsley. Tip into a small ovenproof dish.
5. Spread the mash over the top, rough up the surface with a fork, and bake at 200°C for twenty-five minutes until the top browns and the sauce bubbles at the edges.

Contains milk, eggs and fish.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/cod-leek-fish-pie

AI-generated images illustrating the recipe.

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