Fish Pie

by slowthinker

Prep time: 0:15 Overall time: 0:30

Servings:

INGREDIENTS

1/2lb cod (any thick white fish will do)
1/2lb wild salmon
200g white crab meat
150g spinach
3 soft boiled eggs
150g raw fresh tiger prawns
150g spinach
250ml heavy cream
100ml white wine (champagne works excellently)
1lb potatoes (a floury king edward is best)
50ml milk
50g unsalted butter
100g mature cheddar
50g grated parmesan (fresh parmigiano reggiano, not the dried stuff that smells of dog sick)

INSTRUCTIONS

Peel the potatoes and slice into small cubes (this makes them cook quicker) and place into boiling salted water. Cook until soft.

Melt a small knob of butter and a small drizzle of olive oil in a saucepan; add the salmon and cod cut into strips and seasoned well. Briefly cook in the oil/butter mixture for 1-2 minutes, then add the white wine. Allow the wine to boil for a few moments so the alcohol boils off, then add the cream and bring back to the simmer. Remove from the heat, stir in the Cheddar cheese and crab meat and season again.

Quickly blanche the spinach in boiling water; drain. Layer the spinach into a pie dish and then slice the soft boiled eggs on top of the spinach. Gently spoon over the fish and cream mix.

Remove the potatoes from the water; drain the water off. Individually push each potato through a fine seive.* Once seived, add the milk and butter; season and beat together.

Gently spoon the potato over the fish, either do this as rustic you like, or use a palate knife to smooth the top. Add the Parmigiano-Reggiano to the top of the mash, and place in a moderate oven (350°F/180°C) until the top is golden brown (usually 10 minutes or so). Serve alone with a nice chilled Chablis.

CHEF COMMENTS

Easy to make delicious comfort food.

* I absolutely hate lumpy mash and this makes it impossible to get lumps.

Tagged: casseroles, dinnerpies, fishpie add tags

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