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Fish and Vegetable:

  • Onions,brunoise/finely chopped 250 g
  • Celery 150 g
  • Water 2550 ml
  • Baby Marrow, cut into rounds 150 g
  • Parsley, fresh, choppedfinely chopped 10 g
  • Butter 30 g
  • Cream 150 ml
  • Hake fillet, poached and skinned 1 kg


  1. Fish and Vegetable:

    • In a pot, melt the butter andsauté the onions.
    • Add the celery and baby marrow and cook for 5 minutes.
    • Add the cream, water, Robertsons Fish Spice and Knorr Classic White Sauce. Bring to the boil and allow to thicken.
    • Flake the steamed hake.
    • Fold in theflaked hake and parsley.
    • Pour into a bain-marie insert
  2. Mash:

    • Bring to the boil, take off the heat and add the Fine Foods Mash Flakes, then stir until the water is absorbed.
    • Pipe on top of the fish, brush with egg and bake in the oven until the mash is golden brown.
  3. Step it Up:

    • Add different types of seafood or make the mash exciting by adding colour (for example add chopped herbs).
    • Replace fish with vegetables and serve as a vegetarian pie.