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Classic fish pie

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We add chunks of spanking fresh ling to a creamy herb and lemon-flavoured sauce.  There is a combination of hot smoked salmon and smoked cod to give a depth of flavour.  We make the pie fresh to order but snap-freeze it with the ling still uncooked so that the fish retains its beautiful, pearly translucency. To a sweet, slow-cooked base of sliced onions and fennel we add a loose bechamel, flavoured with herbs, lemon zest and grainy mustard, which we blast chill. We then add the raw, diced ling and smoked fish to the cold sauce, top with buttered mashed potato and crunchy breadcrumbs and whip it into the freezer.
Ling fillet, hot smoked salmon, smoked cod, butter, onion, olive oil, fennel, flour, milk, grain mustard, lemon zest, thyme, parsley, salt, potatoes, breadcrumbs.
CONTAINS:
Gluten, Dairy, Fish.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Shellfish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 SMALLLARGE
ENERGY4134kJ8268kJ
PROTEIN64.1g128.1g
FAT TOTAL43.3g86.6g
- SATURATED21.2g42.3g
CARBS79g157.5g
- SUGARS14g28.0g
SODIUM2620mg7079mg
Small:
Serves two adults with a salad.
Large:
Serves 4 adults with a salad.
Any leafy green vegetable or a salad of mixed leaves, finely sliced fennel, cucumber and radish.

FROZEN PRODUCT. Defrost in refrigerator. Once defrosted cook and consume with in 48 hours.

PLEASE NOTE: this dish contains raw fish and should be fully cooked before consumption. While every effort has been made to ensure this dish is bone and scale free, please be aware that some may remain and exercise caution.

SMALL: Remove plastic film and bake in a preheated 180C oven (FF) for 35-40 (from defrosted) to  55-60 minutes (from frozen), or until golden on top and piping hot right through to the middle. Rest for 5 minutes before serving with a green salad or buttered spinach.

LARGE: Remove plastic film and bake in a preheated 180C oven (FF) for 45-50 (from defrosted) to 60-70 minutes (from frozen), or until golden on top and piping hot right through to the middle. Rest for 5 minutes before serving with a green salad or buttered spinach.

Ingredients: Ling fillet, hot smoked salmon, smoked cod, butter, onion, olive oil, fennel, flour, milk, grain mustard, lemon zest, thyme, parsley, salt, potatoes, breadcrumbs. (FISH, GLUTEN, MILK)

For more information, go to: dinnerladies.info/