Swedish Fish Pie

Name: Swedish Fish Pie
Ingredients: 1 1/2 lbs potatoes, peeled; 3 tbsp vegetable oil; 1 1/3 lbs skinless white fish fillet, cubed; 1 None cucumber, seeded and chopped; 6 None radishes, quartered; 1 None onion, diced; 2 cups vegetable stock; 2 tbsp mustard; 1/2 cup white wine; 2 1/2 tbsp cornstarch; 3/4 cup heavy cream; 1/4 cup chopped dill; 3 tbsp cold butter, diced, plus extra to grease

13 ingredients

4 steps

Ingredients

1 1/2 lbs potatoes, peeled
3 tbsp vegetable oil
1 1/3 lbs skinless white fish fillet, cubed
1 None cucumber, seeded and chopped
6 None radishes, quartered
1 None onion, diced
2 cups vegetable stock
2 tbsp mustard
1/2 cup white wine
2 1/2 tbsp cornstarch
3/4 cup heavy cream
1/4 cup chopped dill
3 tbsp cold butter, diced, plus extra to grease

Directions

1

Cook the potatoes in salted, boiling water for 20 mins. Drain and set aside to cool.
2

Preheat the oven to 400°F. Grease a baking dish with butter. Heat the oil in a large skillet on medium-high heat. Saute the fish for 2-3 mins. Remove fish from the skillet. Season and set aside.
3

Add the cucumber and radish to the skillet. Saute for 1-2 mins. Add the onion and saute for 3-4 mins. Add the stock, mustard and white wine and cook for 3-4 mins. Mix the cornstarch and the cream until smooth. Stir into the skillet with the dill.
4

Return the fish to the skillet and stir gently. Spoon into the baking dish. Grate the potatoes and season with salt and nutmeg. Spread the potatoes over the fish stew and add dots of butter on top. Bake for 30-35 mins then serve.