Recipe: Ben's First Fish Pie
This is one of the first things that Ben learned to cook! It's a delicious fish pie with crispy potato top and a creamy spinach sauce.
- 1 kg white potatoes
- 1 onion
- 1 large carrot
- 1 stick celery
- 2 tbsp rapeseed oil
- 2 cloves garlic
- 300 ml double cream
- 1 lemon
- 1 tbsp mustard
- 1 Bunch of fresh parsley
- 200 g fresh spinach
- 250 g smoked haddock
- 250 g cod
- 100 g salted butter
- 4 medium eggs
Cook The Potatoes
Peel and quarter the potatoes and submerge in cold, salted water.
Heat to a boil and simmer for 20 minutes.
Cook The Eggs
Heat a second pan of salted water to the boil.
Submerge the eggs into the pan and boil for 6 minutes (if eggs at room temperature) before scooping them out and cooling them quickly in cold running water or a bowl of iced water.
Make The Filling
Peel and finely dice the onion, carrot, celery and garlic.
Sweat the onion, carrot and celery in a large saucepan with the oil, with a lid to trap in the steam, for about 10 minutes until soft and sweet.
Add the garlic for about a minute of frying.
Glug the cream into the softened veg and stir in the mustard, zest of the lemon, chopped parsley and spinach.
Heat until the cream is just boiling and the spinach has wilted, then season to taste with salt and pepper.
Assemble The Pie
Preheat an oven to 220℃.
Peel the eggs and quarter them.
De-skin and remove any bones from the fish fillets, then roughly chop.
Pour the cream mixture over the top of the eggs in an ovenproof dish, scatter over the fish and push into the cream mixture slightly.
Add The Potato And Bake
Drain the potatoes and mash with the 100g of butter. Season to taste.
Spoon or blob onto the fish layer, spread roughly even, dot with optional extra butter and bake for 20 minutes to get a golden brown top and so the fish mixture is bubbling.
Serve with freshly steamed or boiled veg of choice.
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