Jamie Oivers Fantastic Fish Pie Recipes
JAMIE OIVERS FANTASTIC FISH PIE
Jamie Oliver's famous fantastic fish pie recipe.
Provided by Sam Linsell
Number Of Ingredients 17
Steps:
- Preheat oven to 220 degrees C / 425F.
- Chop all the things, juice the lemon and get everything ready to cook.
- Boil the potatoes in salted water for a couple of minutes.
- Add the 2 eggs and set a timer for 8 minutes. Remove when ready and plunge into cold water to cool. Peel and cut into quarters setting aside.
- In a separate pan fry, the onion, carrot and celery for about 5 minutes in the olive oil then add the cream and bring to the boil. add the spinach meaves and dijon and stir to wilt.
- Place the fish into an appropriately sized oven dis and add the chopped parsely, lemon juice and grated cheese. Pour over the vegetable and cream and mix together. Arrange the quartered eggs evenly across the mix pressing them in.
- When potatoes are cooked, drain in the colander and mash with lashings of butter and season with salt, pepper and grated nutmeg. Spread over the top of the fish mixture.
- You could drizzle a bit more oil or melted butter over the top to get a browner finish or sprinkle over more cheese if you really wanted to be decadent and get some more crunch
- Bake for about 25 - 30 mins - until golden.
- Serve with heated baked beans in tomato sauce and blanched green beens (or other green vegetables / salad of your choice)
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- Ask your fishmonger to kill it for you, or if you’re happy doing it yourself, place the live lobster in the freezer for 30 minutes, so it’s docile.When ready to cook, carefully and swiftly place the lobster in a large pan of boiling water head first, pop the lid on and cook for 8 minutes.Remove, cool, and carefully halve the lobster, then remove the meat to a bowl – save the claws to decorate, if you like, or, even better, crack, pull out the meat and add it to the bowl.
- Put all the shells back into the empty pan you cooked the lobster in and bash with a rolling pin, then pour in the milk and simmer on a low heat for 15 to 20 minutes to impart unbelievable flavour.Meanwhile, peel the onion and carrot, trim the fennel, wash the leek, finely chop it all and place in a large casserole pan on a medium heat with 1 tablespoon of oil and half the butter.
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- Preheat the oven to 200°C/400°F/gas 6.Peel the potatoes and cut into 2cm chunks, then cook in boiling salted water for 12 minutes, or until tender.Peel the carrot.
- Stand a box grater in a deep baking tray or dish, then coarsely grate the carrot, along with the celery and Cheddar.
- Pick and finely chop the parsley (stalks and all), and add to the tray or dish.Slice the salmon and smoked haddock into bite-size chunks and add to the tray with the prawns.
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