toodle.

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.

QuickFishSeafoodMain CourseSweet Potato

Estimated Nutrition

Per Serving Total
Calories 718.5 kcals 718.5 kcals
Carbohydrates 23.6 grams 23.6 grams
Fat 58.2 grams 58.2 grams
Protein 24.8 grams 24.8 grams
Cook Time
15 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
75
ml
Double Cream
Liquids
1
splash
Water
100
ml
Fish Stock
Hot
NutsSeeds
2
clove
Garlic
Chopped
4
tbsp
Chervil
Freshly chopped, divided use
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground, to taste
OilsFats
30
ml
Olive Oil
Divided use
Seafood
100
g
Haddock
Skin removed, chopped
Vegetables
0.5
piece
Onion
Chopped
0.5
piece
Sweet Potato
Peeled and sliced very thinly

Steps

  • 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.