Fish and mash pie
Dive into this ocean's delight pie, where creamy mashed potatoes meet spiced fish, topped with a crunchy seed crust.
Ingredients
Preparation
Step 1
160 g quiche or tart pastry – 1 tbsp vegetable oil – 100 g salmon fillet – 100 g cod fillet – 30 g bacon – 1 onion – 50 g defrosted peas – 50 g parsnip
Dice the salmon and cod fillets, bacon, onion and parsnip. Line a tart mould (approx. 20 x 20 cm) with greaseproof paper and then with quiche or tart pastry. Heat the oil in a pan and sauté the remaining ingredients for about 3 minutes.
Step 2
2 tbsp Kikkoman Naturally Brewed Soy Sauce – 30 ml cream – 1 tbsp mustard – 1 tsp lime juice – ½ tsp freshly ground pepper – ½ tsp curry powder – 2 tbsp freshly chopped parsley
Mix the ingredients. Deglaze the vegetable and fish pan with the mixture and bring briefly to the boil. Spread the filling in the tart mould.
Step 3
200 g pre-cooked potatoes – 100 g tinned chickpeas – 20 g butter – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 50 ml cream – 70 g Gouda cheese
Grate the Gouda. Purée the potatoes and chickpeas with the butter, Kikkoman Soy Sauce and cream and fold in the Gouda.
Step 4
1 tbsp pumpkin seeds – 1 tbsp sunflower seeds
Preheat the oven to 180 °C. Spread the mashed potatoes over the fish and vegetable filling, sprinkle the pie with the pumpkin and sunflower seeds, bake for about 20 minutes and serve.
Recipe-ID: 1292
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160 g quiche or tart pastry – 1 tbsp vegetable oil – 100 g salmon fillet – 100 g cod fillet – 30 g bacon – 1 onion – 50 g defrosted peas – 50 g parsnip
Dice the salmon and cod fillets, bacon, onion and parsnip. Line a tart mould (approx. 20 x 20 cm) with greaseproof paper and then with quiche or tart pastry. Heat the oil in a pan and sauté the remaining ingredients for about 3 minutes.
2 tbsp Kikkoman Naturally Brewed Soy Sauce – 30 ml cream – 1 tbsp mustard – 1 tsp lime juice – ½ tsp freshly ground pepper – ½ tsp curry powder – 2 tbsp freshly chopped parsley
Mix the ingredients. Deglaze the vegetable and fish pan with the mixture and bring briefly to the boil. Spread the filling in the tart mould.
200 g pre-cooked potatoes – 100 g tinned chickpeas – 20 g butter – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 50 ml cream – 70 g Gouda cheese
Grate the Gouda. Purée the potatoes and chickpeas with the butter, Kikkoman Soy Sauce and cream and fold in the Gouda.
1 tbsp pumpkin seeds – 1 tbsp sunflower seeds
Preheat the oven to 180 °C. Spread the mashed potatoes over the fish and vegetable filling, sprinkle the pie with the pumpkin and sunflower seeds, bake for about 20 minutes and serve.
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