Fluffy Haddock and Potato Pie

Name: Fluffy Haddock and Potato Pie
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters creme fraiche; 85 grams Emmentaler cheese, finely shredded; 1 bunch green onions, minced; 680 grams haddock fillets; 296 milliliters milk; 2 kilograms potatoes, peeled and cut into 1/2-inch dice; 6 servings salt and pepper to taste

Fluffy Haddock and Potato Pie

Fluffy Haddock and Potato Pie requires around 1 hour from start to finish. One portion of this dish contains around 32g of protein, 14g of fat, and a total of 398 calories. This recipe serves 6. Head to the store and pick up creme fraiche, emmentaler cheese, haddock fillets, and a few other things to make it today. 1 person found this recipe to be flavorful and satisfying. It is a good option if you're following a gluten free and pescatarian diet.

Instructions

Preheat oven to 425 degrees F (220 degrees C).

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Oven

Bring potatoes to a boil in a large pot of salted water. Cook until tender enough to insert a fork, but still firm, about 15 minutes.

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Potato

Water

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Pot

Drain and move to a large bowl.

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Bowl

Meanwhile, place the haddock in a large saucepan over medium heat.

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Haddock

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Sauce Pan

Pour the milk over the fish and then sprinkle with the green onions. Cover and bring to a boil. Reduce heat to low and simmer until the fish flakes easily with a fork.

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Green Onions

Fish

Milk

Transfer haddock to a plate.

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Haddock

Remove the bones and skin and discard.

Pour the milk mixture over the diced potatoes; beat until smooth. Blend in the creme fraiche. Season with salt and pepper. Gently fold the haddock into the mixture along with half of the shredded Emmentaler cheese. Spoon the mixture into a large, shallow baking dish.

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Swiss Cheese

Salt And Pepper

Creme Fraiche

Potato

Haddock

Milk

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Baking Pan

Sprinkle the remaining Emmentaler cheese over the top

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Swiss Cheese

Bake in preheated oven until the surface has turned golden brown, about 15 minutes.

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Oven

Serve immediately.

Equipment

Ingredients

Servings:

237milliliters

creme fraiche 85grams

Emmentaler cheese, finely shredded 1bunch

green onions, minced 680grams

haddock fillets 296milliliters

milk 2kilograms

potatoes, peeled and cut into 1/2-inch dice 6servings

salt and pepper to taste

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Haddock works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Menage a Trois Limelight Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 11 dollars.