Fish Pie
Categories: Seafood
Ingredients
- 500-600g smoked fish
- 100g butter
- 2 onions, chopped
- 2 carrots, finely chopped
- 4 cloves garlic, crushed
- 2 tbsp plain flour
- 1 1/3 cups milk
- 1 cup cream
- 2-3 cups chopped spinach
- 1 tbsp grated horseradish
- 1 tbsp Dijon mustard
- zest of 1 lemon
- 2 tbsp lemon juice
- 1 tsp finely ground white or black pepper
- 1 1/2 tsp salt
- 1/8 tsp cayenne pepper
- 1/2 cup chopped fresh herbs (parsley, dill, chives, fennel) plus extra to serve
Topping
- 1kg Agria potatoes, scrubbed
- 50g butter
- 1/4 cup cream
- 3/4 cup grated cheese
- 2-3 slices good-quality bread
- 3 tbsp extra virgin olive oil
Steps
- Remove the skin, bones and brown flesh from the smoked fish, leaving the flesh in chunks as big as possible. Set aside.
- Place the butter in a large frying pan over a medium heat. Add the onion and carrot and cook, stirring, for 10 minutes until soft. Stir through the garlic and cook for another minute.
- Add the flour and cook, stirring, for a couple of minutes. Remove the pan from the heat and add the milk in a steady stream, stirring all the time. When all the milk is incorporated, place back over a medium heat. Add the cream. Let is simmer for 10 minutes or so until reduced and thickened.
- Place the fish pieces, spinach, horseradish, mustard, lemon zest and juice, pepper, salt and cayenne in the sauce, and stir gently to combine. You want to keep the fish pieces as chunky as possible for texture. Leave to simmer for 5 minutes. Stir through the herbs and pour into a baking dish.
- Preheat the over to 180 degrees Celsius fan-bake.
- Put the potatoes in a saucepan of salted water, place over a medium-high heat and simmer until tender – about 20 minutes. Drain well, then return to the pan with the butter and cream. Mash very roughly, skins and all. Season to taste with salt and pepper.
- Spoon the potatoes over the fish mixture and sprinkle with the cheese.
- Process or chop the bread to a chunky crumb. Toss with the olive oil and sprinkle on top of the cheese.
- Bake in the preheated over for 35 minutes until bubbling and golden (you can grill the top at the very end if you like). Scatter with herbs and serve with steamed greens or a salad.
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