GNOCCHI FISH PIE
Try this spin on a fish pie and top with gnocchi instead of regular mashed potato. It takes just 30 minutes to make so is perfect for a balanced family meal
Provided by Anna Glover
Categories Dinner, Supper
Time 30m
Number Of Ingredients 11
Steps:
- Put the gnocchi in a deep ovenproof frying pan and cover with boiling water and a pinch of salt. Simmer for 2-3 mins, then drain and leave to steam-dry.
- Combine a splash of the milk with the cornflour until you have a smooth paste, then add to the rest of the milk. Pour the mixture into the frying pan, then add the fish pie mix and spring onions, and bring to a gentle simmer. Cook, stirring frequently, until the sauce has thickened and the fish is just cooked, about 4-5 mins. Season well. Stir in the herbs, crème fraîche, capers and peas, and bring back to a simmer.
- Heat the grill to medium-high. Arrange the gnocchi over the filling, then brush with the oil and season with some black pepper. Grill for 5-10 mins, or until the gnocchi has puffed up and is starting to turn golden on top. Serve with the broccoli or green beans on the side.
Nutrition Facts : Calories 435 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 29 grams protein, Sodium 1.4 milligram of sodium
GNOCCHI II
Melted butter adds a subtle difference to these potato dumplings.
Provided by MIRELLA CINA
Categories Main Dishes Dumpling Recipes
Time 1h
Yield 4
Number Of Ingredients 3
Steps:
- Bring a large pot of salted water to a boil. Drop in potatoes and cook until tender but still firm, about 15 minutes. Drain, cool slightly, and peel. Mash potatoes with fork, masher or in ricer. Place in large bowl and make a well in the center. Put butter in well and allow to melt. When mashed potatoes have cooled, knead in enough of the flour to make a soft dough.
- Divide dough into fist-sized portions. On a floured surface, roll each portion into a long rope. Cut the ropes into one-inch pieces. Roll each piece with a fork for a distinctive texture.
- Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until they float to the top; drain and serve with tomato sauce.
Nutrition Facts : Calories 611.8 calories, Carbohydrate 124.8 g, Cholesterol 15.3 mg, Fat 6.8 g, Fiber 8.6 g, Protein 13.7 g, SaturatedFat 3.8 g, Sodium 57.5 mg, Sugar 3.5 g
EASY FISH PIE
Living by the sea, we try to eat fish often and this hearty meal is an easy way to enjoy a little bit of what you fancy! This fish pie is good enough for a dinner party and the kids love it, too. Serve with a green salad or green steamed vegetables like broccoli.
Provided by CharlieB
Categories Seafood Fish Tilapia
Time 2h35m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Cut a small slit in each potato and place onto a baking sheet.
- Bake in the preheated oven until potatoes are easily pierced with a fork, about 1 hour 10 minutes.
- While the potatoes are baking, melt 4 tablespoons butter in a skillet over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Mix in Cheddar cheese, cream, mustard, and lemon juice. Season with salt and pepper. Cook, stirring frequently, until sauce is warm and Cheddar has melted, 3 to 5 minutes. Remove from heat.
- Place white fish and shrimp in a 3 1/2-quart oven-proof baking dish. Pour cheese sauce over the fish; stir until well combined.
- Scoop the flesh out of the baked potatoes and place in a large bowl; discard the skins. Add 4 tablespoons butter and season with salt and pepper. Mash with a fork until butter has melted and potatoes are smooth. Spread the mashed potatoes evenly over the top of the fish.
- Bake until sauce is bubbling and potato topping is golden brown, about 55 minutes.
Nutrition Facts : Calories 528.8 calories, Carbohydrate 31.7 g, Cholesterol 171.8 mg, Fat 31.2 g, Fiber 3.9 g, Protein 30.7 g, SaturatedFat 17.1 g, Sodium 401.4 mg, Sugar 2.3 g
TRADITIONAL BRITISH FISH PIE
A rendering of the classic British fish pie. This is a very tasty fish pie without the 'tweaks' of some newer versions; it was traditionally a relatively simple dish.
Provided by Al G
Categories World Cuisine Recipes European UK and Ireland English
Time 1h40m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool.
- Combine milk, bay leaf, and nutmeg in a large pan and bring to a gentle simmer over medium-low heat. Add cod and poach until flaky, about 5 minutes. Use a slotted spoon to transfer cod onto a plate; reserve poaching liquid. Use a fork to flake fish into bite-sized pieces.
- Mash potatoes in a large bowl. Mix in 3 tablespoons butter and 2 tablespoons poaching liquid until potatoes are fairly stiff and not too runny.
- Heat 1 tablespoon butter in a skillet over medium heat and stir in leek. Cook and stir until softened and translucent, about 5 minutes. Set aside.
- Melt remaining 1/4 cup butter over medium heat in a large, deep skillet until it just stops bubbling. Add flour and stir roux continuously for 1 minute. Slowly pour in remaining poaching liquid, stirring continuously, to make base of sauce. Add 1/2 the sharp Cheddar cheese and stir until melted. Fold in flaked cod, leek, and peas. Season with salt and pepper.
- Place fish mixture in an oven-proof dish; press boiled eggs gently into the filling across the surface. Cover with a thick layer of mashed potatoes. Sprinkle with remaining Cheddar cheese.
- Bake in the preheated oven until top is starting to brown, about 30 minutes. Serve immediately.
Nutrition Facts : Calories 504.1 calories, Carbohydrate 40.4 g, Cholesterol 165 mg, Fat 25.9 g, Fiber 4.9 g, Protein 28 g, SaturatedFat 15.5 g, Sodium 393.7 mg, Sugar 7.3 g
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