Creamy Fish and Vegetable Pie

A simple recipe for a tender and flavorful pie for the whole family! Such a pie will gather all your loved ones at the table, give them strength for a day full of accomplishments, delight them with a delicate creamy sauce and fill them with healthy ingredients: vegetables and clean deep-sea fish, which children love so much because it doesn’t have a strong fishy smell!
cook time: 1h
Zoe Kendrick
Creamy Fish and Vegetable Pie

Nutrition Facts (per serving)

226
Calories
12g
Fat
19g
Carbs
8g
Protein

Ingredients (8 portions)

For dough:

Salt 1 tsp
Sugar 1 tbsp
Wheat flour 450 g
Butter 180 g
Milk 200 ml
Dry yeast 10 g

For filling:

Salt to taste
Ground black pepper to taste
Broccoli 100 g
Cauliflower 100 g
Carrot 25 g
Macrurus 500 g

For the sauce:

Salt to taste
Ground black pepper to taste
Wheat flour 1 tbsp
Butter 50 g
Milk 200 g
Heavy cream 50 g

Recipe instructions

Step 1

Step 1
First make a quick dough. Heat the milk to 40–50°C. Melt the butter. Mix warm milk, yeast, salt, sugar, add melted butter. Pour this liquid mixture into the flour, mix thoroughly and knead the dough. Wrap the dough in cling film and leave to proof in a warm place for 20 minutes.

Step 2

Step 2
Now you need to prepare the sauce. Melt the butter and fry the flour in it until golden brown.

Step 3

Step 3
Stirring constantly, pour in the milk in a thin stream. Stir until almost homogeneous. The most convenient way to do this is with a silicone spatula, which can be used to rub out lumps. Add salt and pepper.

Step 4

Step 4
Gradually pour in the cream. To stir, swap the silicone spatula for a whisk. You should have a fairly thick mixture that will not run off a spoon.

Step 5

Step 5
Cut the grenadier fillet, drained in a colander and dried with a paper towel, into 3x3 cm cubes and season with salt and pepper. Divide the cauliflower and broccoli into small florets and boil in salted water for 3-5 minutes (defrost frozen ones first and let the water drain). Cut the carrots into small cubes. For taste and color, you can add finely chopped green onions if everyone you plan to treat with this pie loves it.

Step 6

Step 6
Cut a circle of baking paper according to the diameter of the springform pan. Place it on the bottom. Place the dough in the mold and spread it, pressing it tightly to the edges and leaving a reserve of dough on the side so that later you have something to make tucks from.

Step 7

Step 7
In an even layer, evenly distributing the ingredients over the bottom of the pie, place the filling and sauce on top of it. If the sauce has hardened a little, reheat it before pouring into the pan, stirring with a spatula until it reaches the same consistency. Raise the sides of the dough a little and make tucks, not covering the pie, but slightly pulling the side over the filling. Bake for 30 minutes at 175°C. Cool completely and serve.

Additional rubrics

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