Posted on 16 Sep, 2016
Hearty Fish Pie
Try out this tasty and hearty fish pie. All you need for one meal in a pot.
What you will need:
1/2 a lemon
Fresh flat-leaf parsley (optional)
Freshly ground black pepper
300g skinless, boneless white fish
200g skinless boneless salmon
200g skinless, boneless undyed smoked haddock
200g baby spinach
Extra virgin olive oil
1 whole nutmeg, for grating
1.5kg floury potatoes
4 large free-range eggs (optional)
50g unsalted butter
50g plain flour
2 fresh bay leaves
350ml quality fish stock
350ml semi-skimmed milk, plus an extra splash
1 heaped teaspoon English mustard
50g cheddar cheese
*My local fish shop had ready cut and skinned a selection of cod, salmon and smoked haddock so that’s what I went for. Its best to ask for advice from your local fish shop as they will tell you what’s best right now.
What To Do:
1) Preheat over to 200C/400F/Gas 6. Peel the potatoes and cut into 2cm chunks, then boil for around 15 minutes, or until tender. Add the eggs for the last 8 minutes (if using).
2) Meanwhile, make the sauce. Melt the butter in a heavy-bottomed pan over a low heat and stir in the flour. Add the bay leaf, then bit by bit, add the stock and the milk, stirring after every addition until you have a smooth, silky sauce. Bring to the boil, then reduce to a simmer and cook 10 minutes or until thickened. Stir in the mustard, grate in half the cheese, then squeeze in the lemon juice. Finely chop the parsley and stir in, then keep stirring until the cheese is melted. Season with a little black pepper, then remove from the heat.
3) Get a 25cm x 30cm baking dish. Check that there aren’t any stray bones in the fish, then slice into chunks and spread them evenly over the base of the dish. Wilt and add the spinach, then peel, quarter and add the eggs (if using). Remove the bay leaves, then pour over the white sauce and allow to cools slightly.
4) Drain the potatoes well and mash with a little olive oil, splash of milk and nutmeg. Spoon the potatoes over the pie and scruff up the surface with a fork. Grate the remaining cheddar over the top and bake in the oven for 45 minutes or until top is golden and sauce is bubbling up at the sides.
I served mine with green beans and broccoli. Really tasty!
Try it yourself.