Belgian Whitefish Potato Pie Recipe

Serves/Makes: 6

Ingredients:

• 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

How to cook Belgian Whitefish Potato Pie:

• 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.

Note:
The Belgian Whitefish Potato Pie recipe very easy to prepare and so good!

Comments:
*The original tapenade is a puree that stems from Provence, France and is used as a spread. It is considered a gourmet condiment.

This recipe for Belgian Whitefish Potato Pie serves/makes: 6

Main Ingredient: Whitefish
Preparation Method: Baked
Cuisine: Belgian