“This fish pie is lovely and light: salmon in a rich tomato and fennel sauce, with butter beans, and a delicate mixed nut and oat crumble on top in lieu of pastry or potato,” says cookbook author Annie Bell.
Nutrition Facts
Fish pie with pecan crumble
Amount Per Serving
Calories 372
Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 7g
Cholesterol 66mg22%
Sodium 279mg12%
Potassium 1316mg38%
Carbohydrates 25g8%
Fiber 8g33%
Sugar 5g6%
Protein 27g54%
Vitamin A 668IU13%
Vitamin C 36mg44%
Calcium 122mg12%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Fish pie with pecan crumble
A fish pie, but not as you know it
Servings: 6
Calories: 372kcal
Equipment
- Medium saucepan
- Large non-stick frying pan
- Food processor
- Ovenproof dish
Ingredients
- 1 tbsp extra virgin olice oil
- 1 small dried red chilli finely chopped
- 4 garlic cloves peeled and finely chopped
- 2 fennel bulbs, green shoots and tough outer sheath discarded diced
- 800 g tinned chopped tomatoes
- 3 tbsp coarsely chopped fresh flat-leaf parsley plus extra to serve
- Sea salt and freshly ground black pepper
- 600 g skinless salmon fillets cut into 3-4cm pieces
- 200 g butter beans drained and rinsed
For the crumble:
- 30 g pecans
- 30 g ground almonds
- 30 g rolled oats
- 30 g unsalted butter chilled and diced
Method
- Heat the olive oil in a medium saucepan over a medium heat, add the chilli and garlic. Moments later add the fennel and fry for several minutes until translucent and softened slightly. Add the tomatoes, parsley and some seasoning, bring to a simmer and cook for 25–30 minutes, stirring occasionally, until you have a thick sauce.
- Heat a large non-stick frying pan over a high heat, season the salmon and briefly sear it, half at a time, to lightly colour on all sides. Gently fold the salmon and butter beans into the sauce, discarding any liquid given out by the fish, and transfer the mixture to a shallow ovenproof dish, approximately 20 x 30cm. The filling can be prepared a couple of hours in advance, in which case cover and set aside in a cool place.
- For the crumble, whizz the pecans until finely chopped in a food processor, then add the ground almonds, oats, the butter and a little seasoning and briefly whizz until the crumbs start to hold together in nibs. This can also be made in advance, and chilled.
- Preheat the oven to 210°C (fan 190°C/gas mark 6), scatter the crumble over the pie base and bake for about 30 minutes until the crumble is lightly golden. Serve scattered with extra parsley.
Nutrition
Calories: 372kcal | Carbohydrates: 25g | Protein: 27g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 279mg | Potassium: 1316mg | Fiber: 8g | Sugar: 5g | Vitamin A: 668IU | Vitamin C: 36mg | Calcium: 122mg | Iron: 4mg
Eat To Save The Planet by Annie Bell is published by One Boat.
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Eat to Save the Planet: Over 100 Recipes and Ideas for Eco-Friendly Cooking and Eating
- Amazon Kindle Edition
- Bell, Annie (Author)
- English (Publication Language)
Last update on 2024-04-26 / Affiliate links / Images from Amazon Product Advertising API
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