A seasonal all-rounder to be eaten with a spoon.
Easy Fish Pie
Saturday 16 November 2013
Anne-Marie says, "Sometimes, only fish pie will do. It's also a seasonal all-rounder. I love to serve this with peas, nothing more, just peas. You'll only need a spoon to eat this."
Ingredients (serves two)
250g sustainable mixed white and smoked fish - cut into chunks
2 potatoes - cut into big dice ready to boil and mash
250ml creme fraiche
2 garlic cloves - crushed
1-2 tbsp cornflour
Parsley - a handful chopped
Bag of spinach
4 spring onions - chopped
Oven on at 180C/Gas Mark 4 and get a pan of water on to boil your tatties for the mash. After 15-20 minutes, drain the spuds and mash with some butter and milk and some salt & white pepper. Put to one side and keep warm.
In the meantime, gently heat the milk and creme fraiche together with the garlic, bay leaf & seasoning. Add the fish and simmer for about 3-5 minutes.
Drain the fish but keep the milk. Mix in the cornflour to the milk and, over a medium heat, stir in until it all starts to thicken and simmer.
Add the fish back into the pan together with the parsley and a squeeze or two of lemon. Give it a good stir.
Pop the spinach in a colander and pour over boiling water, leave it to cool for a few minutes before it's cool enough for you to squeeze out the water.
Into a good-sized pot, put the fish mixture before adding the spinach. After chopping the spring onions, add them to the mash and top the pie.
It will need 35-40 minutes in the oven. No more.