Fantasticfishpie Recipes

FANTASTIC FISH PIE

Steps:

• Preheat the oven to 230°C/450°F/gas 8.
• Put the potatoes into salted boiling water and bring back to the boil for 2 minutes.
• Carefully add the eggs to the pan and cook for a further 8 minutes until hard boiled, by which time the potatoes should also be cooked.
• At the same time steam the spinach in a colander above the pan. This will only take a minute. When the spinach is done, remove from the colander and gently squeeze any excess moisture away.
• Then drain the potatoes in the colander.
• Remove the eggs, cool under cold water, then peel and quarter them. Place to one side.
• In a separate pan slowly fry the onion and carrot in a little olive oil for about 5 minutes, than add the double cream and bring just to the boil. Remove from the heat and add the cheese, lemon juice, mustard and parsley.
• Put the spinach, fish and eggs into an appropriately sized earthenware dish and mix together, pouring over the creamy vegetable sauce.
• The cooked potatoes should be drained and mashed - add a bit of olive oil, salt, pepper and a touch of nutmeg if you like. Spread on top of the fish. Don't bother piping it to make it look pretty - it's a homely hearty thing.
• Place in the oven for about 25-30 minutes until the potatoes are golden.

JAMIE OLIVER'S FISH PIE

Steps:

• Place the potatoes in a large pot of boiling water or in a steamer and cook until soft.
• Pour boiling water over the peas to de-frost them then blend in a food processor.
• Mash the potatoes then mix in peas, butter and lemon zest. Season to taste.
• Pre-heat the oven to 200°c.
• To make the fish pie, poach the fish in the milk with the bay leaf. When the fish is cooked, remove the fish and flake into large chunks. Reserve the milk.
• In a large, oven-proof frying pan fry the onion and carrot in a splash of olive oil until soft and fragrant. Add the garlic and fry for another 30 seconds.
• Add the flour and stir then add the milk the fish was poached to create a creamy sauce.
• Add the English mustard and fish and stir well then add the cheese and lemon juice and stir.
• Season to taste.
• Top the fish filling with the mashed potato and create indents with a spoon which will become nice and crispy in the oven.
• Place the pie in the oven and allow to bake for 30-40 minutes until the top is golden brown and crispy.
• Remove from the oven and allow to cool for 10 minutes then serve.