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!

Ingredients
sea salt
freshly ground black pepper
1 kg potatoes
1 carrot
2 sticks celery
150 g good-quality Cheddar cheese
1 lemon
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
olive oil

Optional (and I didn't use either of these)
1 good handful spinach, chopped, optional
2 ripe tomatoes, quartered, optional


Method
  1. Bring the oven to 200 degree celcuis and boil a large pot of salted water for your potatoes.
  2. Peel potatoes, chop, add to the water and cook for 12-15 minutes until soft.
  3. While the potatoes are boiling, grate celery, carrot, lemon rind, chili and cheese, add finely chopped parsley into a large casserole dish.
  4. Chop up seafood into 1-2cm chunks and mix with lemon juice, olive oil and salt and pepper.
  5. Add thicken cream or crème fraiche and stir everything together in the casserole dish

  6. By this point your potatoes should be soft, drain from water and mash with some butter, milk, salt and pepper.
  7. Place on top of fish mixture and spread evenly.
  8. Put into the oven and cook for 30-40 minutes until the potatoes are crispy and the fish mixture is cooked underneath.

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