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Fantastic Fish Pie

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Ingredients
  Potatoes 5 Large, peeled and diced into 1 inch squares
  Salt To Taste
  Freshly ground black pepper To Taste
  Free range eggs 2
  Fresh spinach 1 Cup (16 tbs) (2 Large Handfuls)
  Onion 1 , finely chopped
  Carrot 1 , halved and finely chopped
  Extra virgin olive oil 1 Tablespoon
  Double cream 1⁄2 Pint (Approximately 285 Milliliter)
  Grated mature cheddar cheese/Grated mature parmesan cheese 1 Cup (16 tbs) (2 Good Handfuls)
  Lemon 1 , juiced
  English mustard 1 Teaspoon
  Flat-leaf parsley 1⁄2 Cup (8 tbs), finely chopped (1 Large Handful)
  Haddock fillet/Cod fillet 1 Pound, skin removed, pin-boned and sliced into strips (455 Gram)
  Nutmeg 1 Pinch
Directions

GETTING READY
1. Preheat the oven to 230C/210C fan/ gas 8.
2. Add the potatoes to salted boiling water and boil again for two minutes.
3. To the same boiling water, put in eggs and time the cooking process to 8 minutes for hardboiled eggs. By this time, the potatoes will be done too.
4. Drain the potatoes and eggs and cool under cold running water. Peel and quarter the eggs and the potatoes.
5. Mash the potatoes with olive oil, salt, pepper and a touch of nutmeg.
6. Quarter the eggs and set aside

MAKING
7. In a colander, steam the spinach for a minute. When done, squeeze out extra moisture, and set the spinach aside.
8. In a shallow pan, fry the onions and carrots in olive oil for five minutes or till done.
9. Add double cream to the same pan and slowly bring to a boil. Remove from heat and mix in the cheese, mustard, parsley and lemon juice.
10. Use an earthenware dish that will hold the fish, spinach and eggs. Arrange them in the dish and pour the creamy sauce over.
11. Spread the mashed potatoes over the mixture and bake for 30 minutes in the preheated oven.

SERVING
12. Serve with peas as a side dish and ketchup

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Caribbean
Course: 
Main Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Fish
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
6

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