We had friends for dinner recently who love fish. I made Jamie Olivier's fish pie recipe which is a favourite in our house and it was gobbled up by all. It's the best fish pie I've ever eaten so I thought I'd share the recipe with you today as you might like to try it next time you find some yummy white fish at the market.
Serving Size: 4 -6
5 large spuds peeled and diced (or sweet potato)
500 gm any nice firm white fish sliced into strips and then chopped into biggish chunks. I think salmon could also work – or a mix of salmon and white fish.
salt and pepper
2 free range eggs (leave out if you don't like)
2 handfuls baby spinach
1 brown onion finely chopped
1 carrot chopped / diced or even easier, grated
1 - 2 celery stalks finely chopped
extra virgin olive oil
2 good handfuls grated parmesan or cheddar cheese
juice of 1 lemon
1 heaped tsp english mustard (or Dijon)
1 large handful flat leafed parsley, finely chopped
nutmeg (optional) - I added the nutmeg to my mash
pre heat oven to 220 degrees c.
Chop all the veggies, juice the lemon and get everything ready to cook.
Boil the potatoes in salted water for a couple of minutes and add the 2 eggs and set timer for 8 minutes and add to the spuds.
Remove the eggs when ready and cool, peel and cut into quarters.
Place a colander or sieve over the boiling potatoes and empty the spinach in, put the lid on and steam for about 2 minutes. Remove and drain.
When the spuds are cooked drain in the colander
In a separate pan, fry the onion, celery and carrot for about 5 minutes in the olive oil then add the cream and bring to the boil.
Remove from the heat, add the cheese, lemon juice, parsley and mustard - stir.
Mix the spinach (which you have squeezed and chopped up), the chopped up fish and egg into the cream mixture and then empty into an appropriately sized oven dish
Mash up the potatoes with a drizzle of olive oil (or butter), salt and pepper and a few gratings of nutmeg and then lightly spread over the fish pie using a fork (you could drizzle a bit more oil or melted butter over the top to get a browner finish), or sprinkle over some more cheese if you really wanted to be decadent and get some more crunch, but do this 10 minutes before the end of the cooking time.
Bake for about 25 - 30 mins - until golden
Jamie recommends serving this pie with baked beans & tomato sauce! I usually have a salad on the side.
Let me know how you like it!
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