Fish Pie

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Great British Chefs
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

20 mussels, cooked

200 g of salmon fillets, cut into 25g pieces

4 hand-dived scallops, cut crossways into 3 pieces

4 megrim sole fillets, cut in half

8 escalopes of monkfish, thinned with a mallet and cut in half

5 spring onions, thinly sliced

1 handful of chopped chives


freshly ground black pepper

75 g of butter

55 g of flour

700 ml of milk

1 bay leaf

200 g of onion, finely chopped

100 ml of white wine

100 ml of double cream

50 g of Gruyère, grated

50 g of Parmesan, grated

2 tbsp of lemon juice

500 g of potato, peeled and diced into 2.5cm cubes

10 g of salt

80 g of butter

100 ml of milk, warmed

2 egg yolks

1 pinch of ground nutmeg

2 tsp of lemon zest

50 g of white breadcrumbs

1 garlic clove, finely chopped

1 handful of parsley leaves, chopped

1 tbsp of olive oil

50 g of Gruyère

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