Fish Pie


Date:28 Jul, 2016

Fish Pie

Fish Pie

Prepare the ingredients Trim & wash the spinach Finely chop the onion Halve & finely chop the carrot Finely chop the parsley Remove the skin from the fish, pin-bone & slice into strips


Step 1: MENU4

Preheat your oven to 230°C/450°F/gas mark 8


Step 2:

Peel and dice the potatoes into 1 inch squares then place them into salted boiling water. Bring back to the boil and cook for about 10-12 minutes


Step 3:

Boil the eggs in a pan and cook for 8 minutes until hard boiled


Step 4:

Steam the spinach in a colander above the pan of boiling water. 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. Set aside


Step 5:

In a separate pan slowly fry the onion and carrot in a little olive oil for about 5 minutes, then add the Double or whipping cream, and bring just to a boil. Remove from the heat and add the cheese, lemon juice, mustard, and parsley


Step 6:

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


Step 7:

Spread on top of the fish. Place in the oven for about 25 to 30 minutes until the potatoes are golden. Serve with garden peas or greens