|Fish||500 Gram, cut into 21/2 cm cubes|
|Fish stock||1⁄2 Liter|
|Short pastry||250 Gram|
|Egg||1 (Mixed With 1 Teaspoon Water)|
Preheat oven to 200Â°C (400Â°F).
In the work bowl, slice the onions with slicing disc.
In a pie dish, arrange in layers the fish cubes and sliced onions and seasoning.
Pour the veloute over the fish Roll out pastry to make a lid.
Cover the pie with the pastry.
Decorate with pastry trimmings and glaze with the egg and water mix.
Bake until the pastry is golden brown.
Serving size: Complete recipe
Calories 1081 Calories from Fat 383
% Daily Value*
Total Fat 42 g65.4%
Saturated Fat 11.9 g59.6%
Trans Fat 0 g
Cholesterol 476.5 mg158.8%
Sodium 1195.9 mg49.8%
Total Carbohydrates 46 g15.3%
Dietary Fiber 4.7 g18.6%
Sugars 12.6 g
Protein 123 g246%
Vitamin A 17.3% Vitamin C 34.6%
Calcium 17% Iron 29.9%
*Based on a 2000 Calorie diet