About the Recipe
This fish pie is nutritious, tasty and easy to make. Great for those who are not huge fish lovers.
Ingredients
1 kg potatoes (mix sweet & white)
1 carrot
2 sticks celery
50g quality parmesan cheese (optional, can replace with 3 tbsp of nutritional yeast for a dairy free version)
½ a fresh red chilli (optional)
1/2 to a full bunch fresh flat-leaf parsley
400 g salmon fillets , skin off, pin-boned, from sustainable sources
400 g white fish, from sustainable sources
Extra virgin olive oil
1 lemon
1/2 tsp English mustard, or 1 tsp grainy mustard
2 cloves of garlic
1 good handful of baby spinach , optional
2 ripe tomatoes (optional)
Salt & pepper to taste
Preparation
Preheat the oven to 180°C.
Peel the potatoes and cut into 2cm chunks, then cook in boiling salted water for 12 minutes, or until tender.
Peel the carrot. Stand a box grater in a deep baking tray or lasagne dish, then coarsely grate the carrot, along with the celery and Cheddar.
Switch to the fine side of the grater, and grate in the lemon zest, garlic and chilli (if using). Pick and finely chop the parsley (stalks and all), and add to the tray or dish.
Slice the salmon and white fish into bite-size chunks and add to the tray.
In a small bowl, squeeze the lemon juice (no pips please!), add the mustard, drizzle with olive oiland add a good pinch of sea salt and black pepper. Stir well and pour over mixture in tray.
Roughly chop and add spinach or tomatoes (and any other veg you fancy - sometimes I add zuchini & broccoli, or capsicum - whatevers int he fridge!). Mix everything together really well.
Drain the potatoes, and return them to the pan. Drizzle with a couple of good lugs of olive oil and add a pinch of salt and pepper, then mash until nice and smooth.
Dot and spread the mash evenly over the top of the fish and grated veg.
Bake in the oven for 40 minutes, or until cooked through, crispy and golden on top, then serve piping hot with steamed veg (peas go well) or a dressed green salad.