Jamie Oliver Fish Pie
Here is the fish pie recipe that I mentioned last week that I cook regularly from the Jamie Oliver Ministry of Food Cookbook. I love it because it is packed full of flavour without overpowering the fish and I don't have to make a white sauce to go with it! Jamie advised that if you would like a creamier option to add 2 tablespoons of crème fraiche to the fish mixture. I didn't have any so added thickened cream instead.
By the way, I never know how to take a pretty picture of fish pie, the photos just do not do it justice!
freshly ground black pepper
1 kg potatoes
2 sticks celery
150 g good-quality Cheddar cheese
½ fresh red chilli
4 sprigs fresh flat-leaf parsley
300 g salmon fillets, skin off and bones removed
300 g undyed smoked haddock fillets, from sustainable sources, ask your fishmonger, skin off and bones removed (I couldn't get smoked fish so we went without)
125 g raw peeled king prawns
Optional (and I didn't use either of these)
1 good handful spinach, chopped, optional
2 ripe tomatoes, quartered, optional
- Bring the oven to 200 degree celcuis and boil a large pot of salted water for your potatoes.
- Peel potatoes, chop, add to the water and cook for 12-15 minutes until soft.
- While the potatoes are boiling, grate celery, carrot, lemon rind, chili and cheese, add finely chopped parsley into a large casserole dish.
- Chop up seafood into 1-2cm chunks and mix with lemon juice, olive oil and salt and pepper.
- Add thicken cream or crème fraiche and stir everything together in the casserole dish
- Place on top of fish mixture and spread evenly.
- Put into the oven and cook for 30-40 minutes until the potatoes are crispy and the fish mixture is cooked underneath.