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Spring Fish Pie

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)40.0138
Energy (kCal)413.7422
Carbohydrates (g)9.7708
Total fats (g)24.2637
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oven to 425°F Tip the spinach into a colander sitting in the sink and tip the potatoes into a saucepan. Bring a kettle full of water to the boil and pour enough over the potatoes to cover and slowly pour the rest over the spinach to wilt it. | 2. Bring the potatoes to the boil and cook for 8-10 mins until tender, then drain and roughly mash. | 3. Leave the spinach to cool, then squeeze out excess water with your hands. Scatter the spinach over the bottom of 2 individual or 1 small ovenproof dish leaving two gaps for the eggs. | 4. Crack the eggs into the gaps, then season with salt and pepper. | 5. Distribute the fish over the spinach and eggs. Spread over the crème fraîche and drizzle with the lemon juice. | 6. Loosely spoon over the potatoes, drizzle over the olive oil, then bake for 20-25 mins until the top is crispy and golden and the sauce is bubbling at the sides. | 7. Leave to stand for a few mins, then serve straight from the dish. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    spinach 8 ounces 49.8951 8.845 4.9895 0.6804
    new potato 1 100.8667 0.0 22.44 0.5667
    egg 2 143.0 0.72 12.56 9.51
    white fish fillet 300 g skinless boneless cut 100.8667 0.0 22.44 0.5667
    creme fraiche 4 ounces 100.8667 0.0 22.44 0.5667
    lemon 1/2 0.6404 0.2058 0.0243 0.0066
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    salt pepper 100.8667 0.0 22.44 0.5667

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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