A variation on fish pie, this bake has a nice crunchy herb filled topping.
Creamy Vegetable & Fish Bake
Course: MainCuisine: IrishDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
45
minutesTotal time
1
hour15
minutesDelicious creamy and fishy pie with a crunchy herb filled topping.
Ingredients
- For the Filling
1 large Carrot, peeled and grated
1 stick Celery, roughly chopped
1/2 each Red & Green Pepper, roughly chopped
6 florets of Broccoli, halved or quartered
4 Mushrooms, washed and quartered
3 Garlic cloves, reasonably finely chopped
1 medium Onion, reasonably finely chopped
2 tins of Tuna (or use fresh Salmon)
750ml – 1 Litre Roux Based White Sauce
1 tsp Double Concentrated Tomato Puree
Sea salt
Freshly ground Black Pepper
- For the Crunchy Topping
185g Wholemeal Flour
125g Butter
60g Oats
20g Crushed Walnuts
5g Sesame Seeds
5g Sunflower Seeds
1 tsp dried or fresh Thyme
1 tsp dried or fresh Rosemary
1 tsp Sea Salt
Freshly ground Black Pepper
Directions
- Put a large pan of water on to boil.
- When you have about 500ml of the White Sauce made and it’s a creamy consistency, add the teaspoon of double concentrated Tomato Puree. This will thicken the sauce quite a bit – add more milk until you have the creamy consistency again, bringing to the boil each time you add milk .
- Once you have the creamy consistency, add the onions and garlic, remove from the heat and leave to sit while you prepare the remaining ingredients. You may want to add some Sea Salt to season the sauce at this stage.
- Add the vegetables to the pan of boiling water (except the grated carrots) and boil for about 4-5 minutes, then drain and place into a casserole dish (rectangular if possible).
- Season with Sea salt and black pepper
- Add the grated carrot and the Tuna (or other fish) in large chunks. Pour the white sauce over this to cover completely.
- To make the topping, use the same method as the Crunchy Fruit Crumble topping but using the listed ingredients instead. Once the crumble resembles fine breadcrumbs, spread it over the top of the sauce.
- Bake in a pre-heated oven at 190C for 15 minutes then reduce the temperature to 170C and bake for a further 20-25 minutes. Finally, place under a medium grill to brown slightly on top.
- Remove from the oven and leave to stand for about 10 minutes before serving.
