Fish finger pie
Fish finger pie is a total winner – it's incredibly easy to make, absolutely delicious, and sure to be a hit with everyone at the table.
Servings: 4
Calories: 551kcal
Equipment
- Thermomix
- Spatel
- Messer
- Auflaufform (⌀ 32 cm)
Ingredients
- 1 l Water
- 2 TL Salt
- 200 g Long grain rice
- 500 g Frozen vegetables of your choice Here peas and carrots
- 1 Package Frozen fish fingers 15 pieces
For the sauce:
- 1 Onion
- 20 g Olive oil
- 350 g Milk
- 350 g Water
- 40 g Butter
- 50 g Flour
- 1 Tsp Salt Heaped
- ½ Tsp Pepper
- 2 Tsp Vegetable broth
- 1 Tsp Sweet paprika powder
- 1 Tsp ital. Herbs
Instructions
- First add the water and salt to the mixing bowl.
- Then hang up the simmering basket and weigh in the rice.
- Put the lid on and cook the rice. Rinse 10 sec. /level 5 so that it is well moistened from all sides. Then cook 20 min. / 100° / level.
- Then preheat the oven to 220° top/bottom heat.
- Place the cooked rice in a large casserole dish and spread evenly. Then sprinkle over the frozen vegetables.
- To prepare the sauce, first drain the water from the mixing bowl.
- Peel and quarter the onion. Chop 5 sec. / level 5 and repeat the process. Add the oil and steam 2.5 min. / 120 °C / level 2.
- Then add all the other ingredients for the sauce, i.e. milk, water, butter, flour and spices, to the mixing bowl and combine. Boil 7 min. / 100 °C / level 2. Season again with salt and pepper if necessary.
- Pour the sauce evenly over the rice and vegetables and place the fish fingers on top.
- Now place the baking dish on a rack in the preheated oven and bake for approx. 30 minutes.
