Healthy fish pie recipe | olivemagazine
Make your next fish pie more colourful with cooked beetroot and fresh herbs. Packed with haddock, salmon, prawns and butter beans, it's high in protein too
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Ingredients
- 325ml semi-skimmed milk
- 1½ tbsp cornflour
- 1 small onion thickly sliced
- 2 bay leaves
- 270g skinless haddock fillets
- 240g skinless salmon fillets
- 1 tsp Dijon mustard
- 200g frozen prawns defrosted
- 4 cooked beetroots cut into wedges
- 2 tbsp dill roughly chopped, plus extra to garnish
- 2 tbsp flat-leaf parsley roughly chopped
- 1 tbsp tarragon roughly chopped
- 1 litre (using 1 stock cube) vegetable stock
- 1 (approximately 400g) small cauliflower leaves removed, roughly chopped
- 400g tin butter beans drained and rinsed
- 1 tbsp olive oil
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