Fish Pie with Sweet Potato Topping

Succulent haddock in a creamy herb sauce topped with crisp, thinly sliced sweet potato and grilled until golden brown.

Quick Fish Seafood Main Course Sweet Potato

Estimated Nutrition

Calories

718.5

kcal / serving

718.5 kcal total

Carbs

23.6g

per serving

23.6 g total

Fat

58.2g

per serving

58.2 g total

Protein

24.8g

per serving

24.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Double Cream

Liquids

splash

Water

100

Fish Stock

Hot

NutsSeeds

clove

Garlic

Chopped

tbsp

Chervil

Freshly chopped, divided use

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

OilsFats

Olive Oil

Divided use

Seafood

100

Haddock

Skin removed, chopped

Vegetables

0.5

piece

Onion

Chopped

0.5

piece

Sweet Potato

Peeled and sliced very thinly

Method

Heat 15ml of olive oil in a pan and fry the chopped onion and garlic for 4 minutes until soft.

Add the water and 100ml of hot fish stock and boil for 3 minutes.

Add 100g of chopped haddock and cook for 3 minutes.

Stir in 75ml of cream and 3 tablespoons of chervil, season, and pour into a gratin dish.

Top with sweet potato slices, drizzle with remaining oil, season, and grill for 5 minutes until golden.

Garnish with the remaining chervil and serve in the dish.