Fish Pie
Ingredients:
2 eggs (optional)
1 onion finely, chopper
Extra-virgin olive oil
285ml double cream
Parmesan cheese
1 lemon – juiced
500 grams haddock or fresh cod, smoked haddock or salmon
6 large Potatoes (peeled and diced)
2 handfuls fresh spinach (optional)
1 heaped teaspoon English mustard
1 large handful flat-leaf parsley, chopped
Preheat your oven to 230°C. Place the potatoes onto the salted water & bring to the boil. Put the eggs in a separate pan and cook for 10 minutes until hard boiled. At the same time, steam the spinach on a colander above the pan. This will only take a minute. Remove the spinach & gently squeeze to remove excess moisture. Then drain the potatoes in the colander. Remove the eggs, cool under cold water, then peel & quarter them.
In a separate pan slowly fry the onion & a carrot in a little olive oil for 5 minutes. Add the heavy cream & bring to the boil. Remove from the heat & add the parmesan, lemon juice, mustard and parsley. Put the spinach, fi sh & eggs into an appropriately sized earthenware dish & mix together, pouring over the creamy vegetable sauce.
The cooked potatoes should be drained & mashed. Add some olive oil, salt, pepper & a touch of nutmeg, if you like. Spread on top of the fi sh pie. Place in the oven for approximately 30 minutes until the potatoes are golden.
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