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Fish Pie

 

 "The whole fish pie thing is one of the most homely, comforting and moreish dinners I can think of" - Jamie Oliver

Fish

Ingredients

 
  • 500g haddock, skin removed and sliced into strips
  • 300-500g fresh spinach
  • 1 onion, finely chopped
  • 2 medium carrots, thinly sliced
  • 2 eggs - hardboiled
  • approx. 150g grated mature Cheddar or Parmesan cheese
  • approx. 250ml cream
  • juice of 1 lemon
  • 1 heaped teaspoon English mustard
  • 800g - 1kg potatoes
  • extra virgin olive oil
  • salt and freshly ground black pepper
  • 1 large handful of parsley, finely chopped
  • nutmeg (optional)
 

Method

 
  1. Preheat the oven to 230°C.
  2. Cook potatoes in salted water until done, drain and mash with a bit of olive oil or butter, salt, pepper and a touch of nutmeg. Add a drop of milk if the mash is not soft enough.
  3. Steam the spinach until done.
  4. Slowly fry the onion and carrot in a little olive oil for about 5 minutes.
  5. Add the double cream and bring just to the boil.
  6. Remove from the heat and add the cheese, lemon juice, mustard and parsley.
  7. Peel and quarter the hardboiled eggs.
  8. Put the spinach, fish and eggs into an appropriately sized earthenware dish and mix together, pouring over the creamy vegetable sauce.
  9. Spread the potato-mash on top of the fish.
  10. Place in the oven for about 25-30 minutes until the potatoes are golden.
  11. Serve with some nice peas or greens.
  Serves 4
 
 

Original recipe from:

cream dot The Return of the Naked Chef



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