How to cook Belgian Whitefish Potato Pie
- 1 pound whitefish fillets, cut into cubes
- 1/2 pound mushrooms, sliced
- 3 1/2 cups of milk
- 8 potatoes, peeled, cut and cooked
- 1 onion, chopped
- 1 tablespoon Olive Spread Tapenade*
- 2 tablespoons flour
- 2 tablespoons butter
- 1/2 teaspoon nutmeg
- Cook the fish, the onion and the mushrooms 5 minutes in 1/2 cup of milk and put them on the bottom of an oven dish.
- Melt the butter, stir in the flour and heat for 2 minutes.
- Add 2 cups of milk and bring to the boil, stir well and simmer for 2 minutes.
- Add the tapenade and pour the sauce over the fish. Mash the potatoes with 1 cup of hot milk. Add pepper and salt to taste. Sprinkle with nutmeg.
- Spoon the mashed potatoes on top of the fish and sauce and bake in the preheated oven at 400°F (200°C) for 20 minutes.
The Belgian Whitefish Potato Pie recipe very easy to prepare and so good!
is an olive-based spread common in Mediterranean cuisine. The most traditional recipe involves only a few ingredients, including black olives, caper berries, olive oil, and anchovies that are mashed together into a thick paste. That paste can then be spread on toast, used to flavor meats, or eaten as a dip. The dish originated in the South of France, but is popular all over the world today, and comes in many different variations.
This recipe for Belgian Whitefish Potato Pie serves/makes: 6
The Belgian Whitefish Potato Pie recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Whitefish
Preparation Method: Baked