Fish, fennel and bacon pie

Fish, fennel and bacon pie


Fish, fennel and bacon pie

The ingredient of Fish, fennel and bacon pie

  1. 1kg boneless white fish fillets, reduce into chunks
  2. 2 tablespoons olive oil
  3. 1 onion, finely sliced
  4. four rashers top-high-quality rindless bacon, chopped
  5. four small fennel bulbs, cut into quarters
  6. 100g butter, plus extra to brown
  7. 50g simple flour
  8. 400ml milk
  9. 200ml skinny cream
  10. 2 tablespoons chopped flat-leaf parsley
  11. 900g desiree or pontiac potatoes, peeled, reduce into cubes

The instruction how to make Fish, fennel and bacon pie

  1. Preheat oven to 190u00b0C.
  2. Place fish in an 2.Five-litre baking dish and season with salt and pepper. Heat the oil in a medium saucepan. Add the onion, bacon and fennel and prepare dinner over medium-low warmth for about 10 minutes till softened but not browned. Place on pinnacle of the fish.
  3. Place 1/2 the butter, the flour, 300ml of the milk and the cream in a saucepan over low warmness. Use a small whisk to whisk constantly until thick. Season with salt and pepper. Add the parsley and pour over the fish.
  4. Cook potatoes in a saucepan of boiling water till tender. Drain, then mash with ultimate butter and milk. Season with salt and pepper, then use a fork to unfold flippantly over pie.
  5. Dot with extra butter and bake on a baking tray within the oven for forty minutes.

Nutritions of Fish, fennel and bacon pie

fatContent: 500.466 calories
saturatedFatContent: 31 grams fat
carbohydrateContent: 16 grams saturated fat
sugarContent: 24 grams carbohydrates
fibreContent: 9 grams sugar
cholesterolContent: 31 grams protein
sodiumContent: 141 milligrams cholesterol


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