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Fish Pie with Soufflé Crouton Topping

A classic fish pie featuring haddock in white sauce, topped with cheesy, soufflé-coated bread cubes and baked until golden.

BakingFishSeafoodMain Course
Estimated Nutrition
Calories
451.5
kcal / serving
3612 kcal total
Carbs
22.8g
per serving
182.4 g total
Fat
27.6g
per serving
220.5 g total
Protein
28.1g
per serving
224.8 g total
Cook Time
30
minutes
Serves
8
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
50
g
Flour
Dairy
50
g
Butter
Plus extra for greasing
600
ml
Milk
Hot
3
piece
Eggs
Hard-boiled, each cut into 4 or 8 wedges
50
g
Cream Cheese
Full fat
75
g
Butter
For the topping
75
g
Cheddar
Mature, grated
1
piece
Egg White
Large, free-range
Fruits
2
tbsp
Lemon Juice
GrainsCereals
150
g
White Bread
Cut into 1.5cm cubes, crusts removed
NutsSeeds
2
tbsp
Dill
Chopped fresh
1
piece
Salt
To taste
1
piece
Black Pepper
To taste
Seafood
350
g
Haddock
Fresh, skinned and cut into evenly sized cubes
350
g
Smoked Haddock
Undyed, skinned and cut into evenly sized cubes
Vegetables
1
piece
Leek
Thinly sliced or chopped

Method

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