Salmon and Cod Pie with Watercress Mash

Salmon and Cod Pie with Watercress Mash

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Servings: 8
Calories: 813
Prep Time 30 minutes
Cook Time 1 hour 10 minutes


  • 1 1/2 lb cod and salmon fillets about each skinned
  • 1 bay leaf
  • 6 peppercorns
  • 1 onion peeled and halved
  • 15 floz milk
  • 3 1/2 floz white wine
  • 3 oz butter
  • 3 tbsp plain flour
  • 3 tbsp double cream
  • 1 bunch spring onions thinly sliced

for the watercress mash

  • 2 oz cheddar grated
  • 2 tsp yellow mustard seeds crushed
  • 3 1/2 oz watercress chopped
  • 2 1/2 lb mashed potato


  • Preheat the oven to 190°C/170°C fan oven/Gas Mark 5. Place the fish in a roasting tin. Add the bay leaf, peppercorns and onion, milk and wine and season. Cover and cook for 25 minutes or until the fish is cooked. Lift the fish with a slotted spoon and set aside. Increase the oven temperature to 200°C/180°C fan oven/Gas Mark 6. Strain the milk and reserve. Flake the fish into large pieces and place in a 2.3 litre (4 pint) ovenproof dish and season.
  • Melt the butter in a pan, add the flour and stir until smooth. Cook for 1 minute, then stir in the cream and reserved milk; season. Bring to the boil, stirring continuously, then simmer for 1 to 2 minutes, or until thick. Add the spring onions to the sauce and pour over the fish.
  • To make the watercress mash, mix everything together; season well. Spoon over the fish and cook for 40 minutes, or until piping hot.
Calories: 813 kcal
Carbohydrates: 122 g
Protein: 33 g
Fat: 21g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 90 mg
Sodium: 337 mg
Potassium: 2144 mg
Fiber: 10 g
Sugar: 8 g
Vitamin A: 971 IU
Vitamin C: 122 mg
Calcium: 192 mg
Iron: 3 mg
Ingredients Fish & Seafood, Salmon
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