For this fish pie, you'll flake salmon into a creamy saffron sauce and top it with buttery, cheesy, chive mash. Serve with lemony mangetout and green beans. Comfort food heaven!
Prep Time
45 min
Cuisine
British
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2 x 110g salmon fillets (skinless)<span class="strong">†</span>
35g grated Italian hard cheese<span class="strong">†</span>
1 Chinese rice wine sachet (15ml)
1 white potato
Typical Values
per 100g
per serving
Energy
780 kJ 186 kcal
2681 kJ 640 kcal
Fat of which saturates
10.3 g 4.4 g
35.4 g 15.1 g
Carbohydrate of which sugars
14.3 g 1.9 g
49.1 g 6.4 g
Fibre
2 g
6.9 g
Protein
10.1 g
34.7 g
Salt
0.78 g
2.69 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7.
Boil a kettle
Peel and chop the potatoes into rough, bite-sized pieces
Add the chopped potatoes to a pot of boiled water with a pinch of salt over a high heat and cook for 10-15 min or until fork-tender
Once cooked, drain and return them to the pot to steam dry
2
Whilst the potatoes are cooking,re-boil a kettle
Dissolve 1/2 [1]Knorrvegetable stock cube in 150ml [250ml] boiled water
Add the saffron and set aside to infuse – this is your saffron stock
3
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the salmon fillets with a pinch of salt and cook for 2-3 min on each side or until browned on both sides and almost cooked through
Once browned, transfer to a plate and reserve the pan (and oil)
4
Return the reserved pan to a medium heat (add a drizzle more oil if it's looking a little dry)
Once hot, add 1 tbsp [2 tbsp]flour and stir for 1 min or until a sandy paste remains
Add the saffron stock with 50ml [100ml]milk and cook for 2-3 min or until a smooth, thick sauce remains
Add the Chinese rice wine and clotted cream and cook for 1 min further – this is your saffron sauce
5
Chop the chives finely
Return the drained potatoes to a low heat and add a splash of milk and a large knob of butter
Mash until smooth
Add the chopped chives with a generous pinch of salt and give everything a good mix up – this is your chive mash
6
Flake the salmon into 2 [4] individual oven-proof dishes (alternatively, you can just use one larger dish)
Pour the saffron sauce allover and top with the chive mash
Sprinkle the grated Italian hard cheese over the top and put the dishes in the oven for 20-25 min or until golden and bubbling - these are your salmon & saffron pies
7
Whilst the pies are in the oven, chop the green beans in half
Heat a separate, large, wide-based pan (preferably non-stick) with a knob of butter over a medium heat
Once hot, add the chopped green beans and mange tout with a pinch of salt and cook for 5-6 min or softened
Squeeze in the juice of 1/2 [1]lemon and cover to keep warm until serving - these are your lemony greens
8
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