Salmon & Broccoli Fish Pie
- Contains Fish
- Contains milk
- Contains Wheat
- Contains Dairy
Ingredients
- 1kg potatoes, peeled, cut into 2.5cm chunks
- 8.75fl. oz water
- 1.75oz butter
- 2.45fl. oz milk
- 1/2 tsp salt
- freshly ground black pepper
- 1.75oz butter
- 1 medium onion, peeled and chopped
- 1.75oz plain flour
- 5.25fl. oz white wine
- 12.25fl. oz milk
- 5.25fl. oz single cream
- 5.25oz broccoli, cut into very small florets
- 17.5oz skinless salmon cut into 3cm cubes
- 7oz peeled cooked prawns
- 2 tbsp fresh parsley
- 1.75oz grated Gruyere cheese
Instructions
Step 1
Place potatoes and water into the pot. Assemble pressure lid, making sure the pressure release valve is in the SEAL position.
Step 2
Select PRESSURE and set to HIGH. Set time to 7 minutes. Select START/STOP to begin.
Step 3
When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Step 4
Drain potatoes if necessary, transfer to a bowl, mash with butter, milk, ½ teaspoon salt, pepper to taste; and cover to keep warm. Wipe out pot and return to unit.
Step 5
Select SEAR/SAUTÉ and set to 4 (medium high). Allow to heat for 2 minutes.
Step 6
Melt butter, add onion and sauté until soft for 5 to 7 minutes, stirring occasionally. Add flour and sauté for another minute. Gradually stir in wine, milk and cream ensure it is not lumpy, let it cook for a few minutes until it starts to thicken.
Step 7
Add broccoli, select SEAR/SAUTÉ and set to 3 (medium). Cook for a few minutes, then select SEAR/SAUTÉ and set to 2 (low-medium) stir in salmon, prawns, parsley, season to taste and simmer for a few more minutes. Top with the mashed potatoes, and sprinkle over the grated cheese.
Step 8
Close the crisping lid; select BAKE/ROAST, set temperature to 170° C. Set time to 20 minutes. Select START/STOP to begin.
Step 9
Cooking is complete when the pie is golden brown.