| Type | Per person |
|---|---|
| Energy | 500 kcal |
| Fat | 10 gr |
| of which saturated | 3 gr |
| Carbohydrates | 60 gr |
| of which sugars | 10 gr |
| Fibres | 10 gr |
| Protein | 35 gr |
| Salt | 0.4 gr |
Creamy fish pie with leeks
Main course
2 persons
30 - 60 min
With seasonal products
275gr vegetables p.p.
Ingredients
2 persons
| 600 g potatoes |
| 400 g leeks |
| 1 tablespoon liquid margarine |
| 200 g fish fillet (e.g. pollock or cod) |
| pepper |
| nutmeg |
| 150 g cherry tomatoes |
| 100 ml semi-skimmed yoghurt |
| thyme |
| 100 ml semi-skimmed milk |
Preparation
This creamy fish pie with leeks is one of our favourite oven dishes from the Nutrition Centre. Ideal comfort food and packed with vegetables!
- Peel the potatoes and boil them in a little water until tender.
- Preheat the oven to 200 °C.
- Clean the leeks and cut the vegetables into rings. Fry the leeks in the hot margarine for about 6 minutes.
- Cut the fish into cubes and sprinkle with pepper.
- Wash the tomatoes and halve them.
- Flavour the leeks with the yoghurt and some thyme and mix in the diced fish and half the tomatoes.
- Bring the milk to the boil.
- Purée the cooked potatoes with pepper, nutmeg and hot milk.
- Spoon the leek mixture into an ovenproof dish and divide the mashed potatoes over it. Let the pie cook and turn golden in about 30 minutes.
Any leftover yoghurt?
Do not throw away yoghurt immediately after the THT date has expired. Look, smell and taste a little to judge the quality.
Grate half a cucumber and squeeze a clove of garlic. Stir in yoghurt for a quick tzatziki. Eat the tzatziki as a sauce with a hot meal or with bread.
Source: Voedingscentrum
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Nutritional values
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