Fish Pie

A few recipes ago I used some sea salad seaweed. I have had plenty left over so I’ve been trying to think of every day recipes that I can use it it because it’s so nutritious. It is optional to use the seaweed but I do recommend it!

You can find it here:

Cornish Seaweed Company


350g mixed fish (I used smoked haddock, cod and salmon) 

2 leeks, chopped 

1 carrot, chopped

Zest of half a lemon 

2 large potatoes, cubed 

25g unsalted butter 

25g plain flour 

600ml milk 

1 tbsp tarragon 

2 tbsp sea salad seaweed 

  1. Preheat oven to 200C. Cook potatoes in a pan of water until soft. Drain and return back to pan. Add the seaweed and thoroughly mash together. Set to one side.
  2. For the sauce, melt the butter in a saucepan. Stir in the flour and cook for 1-2 minutes. Take off heat, gradually whisk in the milk and add tarragon. Return back to heat and bring to the boil, stirring occasionally.
  3. Place the fish, leek, carrot and zest in an oven proof dish. Pour over the sauce and top with the mashed potato. Cook in a preheated oven for 30-35 minutes.


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