Recipe detail

Name: Fish pie
Yield: 4
Cuisine: English
Ingredients: 400.0000 g haddock; 2.0000 tPcs spring onion; 250.0000 g baby spinach; 150.0000 g cheddar cheese; 4.0000 tPcs 4 sheets of filo pastry; 20.0000 ml olive oil; 1.0000 g salt; 1.0000 g pepper

Fish Fish pie

25. 3. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Fish

Cuisine: English

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Program steps

Preheating:
105 °C

To view the entire table, move the table to the right.

Steaming

Termination by time

00:03 hh:mm

95 °C

50 %

Hot air

100 %

Termination by time

00:10 hh:mm

180 °C

100 %

Ingredients - number of portions - 4

Name	Value	Unit
cod	400	g
cabbage leaves, cleaned	2	pcs
fresh baby spinach	250	g
cheddar cheese	150	g
filo pastry	4	pcs
olive oil	20	ml
salt	1	g
freshly ground black pepper, ground	1	g

Nutrition and allergens

Allergens:
Minerals: Ca, Co, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, B6, C, D, E, K, Kyselina listová

Nutritional value of one portion	Value
Energy	245.2 kJ
Carbohydrate	1 g
Fat	13.9 g
Protein	27.3 g
Water	0 g

Directions

Set the Retigo combi oven a steam mode 95°C for about 4 minutes. After preheating insert the fish using stainless steel full GN container. Chopp the spring onion, add a bit of olive oil and fry it in a vision pan for about 1 minute, add spinach and take the pan away from the heat. Add the crumbled haddock, grated cheese, salt and pepper and finsh with the 4 sheets of filo pastry, add a few drops of olive oil and set the combi oven on a hot air mode 180°C, 10 minutes and insert the vision pan in.

Recommended accessories

Vision Pan

GN container Stainless steel perforated