Potts' Sauce For Fish Pie

POTTS’

SAUCE FOR FISH PIE

A fabulously flavoursome sauce with plenty of cream, Cheddar and herbs – a creamy complement to good fish or seafood for a traditional and comforting pie.

INGREDIENTS

Water, Milk, Onion, Double Cream (14%) (Milk), Celery, Cheddar Cheese (5%) (Milk), Cornflour, Lemon Juice Concentrate, Sunflower Oil, Lemon Zest, Parsley (0.5%), Thyme (0.5%), Salt, Sugar, Vegetable Bouillon Powder (Potato Starch, Sea Salt, Yeast Extract, Vegetables (Onion, Leek, Carrot, Celery, Garlic), Palm Oil*), Maltodextrin, Spices (Celery seed, Turmeric, Mace, Nutmeg, White Pepper, Parsley), Garlic Purée, Ground White Pepper.

RSPO certified sustainable palm oil.

For allergens, see ingredients in bold.

STORAGE

Store in a cool place away from direct sunlight. Once opened refrigerate and use within three days.

NUTRITION

Typical values per 100g:

Energy 573.0kJ, 138.2kcal;

Fat 11.2g of which saturates 6.4g;

Carbohydrate 6.5g of which sugars 3.3g;

Fibre 0.5g;

Protein 2.9g;

Salt 0.86g.

COOKING INSTRUCTIONS

Cut 400–500g of filleted fish (try half white fish, half salmon or smoked fish) into 3cm chunks and place in a deep oven dish. Add the sauce and stir through, top with mashed potato dotted with a little butter and a little cheese (optional). Place in a medium oven (180°C / gas mark 5) for 15–20 minutes until the fish is just cooked and the potato (and cheese) is browned lightly.