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Fish Pie


Fish pie is another of my favourite comfort foods. It was almost a weekly feature in many post war homes, my mother’s included - every other Friday.
I never tired of the dish and we still frequently serve it to our children who, I hope, will continue with the tradition, albeit not every two weeks. I still prepare it in the way my mother taught me, which may be a little too simple for modern taste. My recipe stays in the family but I am sure this one of Jaime Oliver’s will more than suffice; although I would disagree with him on serving it with Ketchup and baked beans. I would go for peas or crisp, buttered carrots.

To prepare your fish pie

.  Preheat the oven to 200°C/400°F/gas 6 and bring a large pan of salted water to the boil• Peel the potatoes and cut into 2cm chunks
• Once the water is boiling, add your potatoes and cook for around 12 minutes, until soft (you can stick your knife into them to check)
• Meanwhile, get yourself a deep baking tray or earthenware dish and stand a box grater in it
• Peel the carrot
• Grate the celery, carrot and Cheddar on the coarse side of the grater
• Use the fine side of the grater to grate the zest from the lemon
• Finely grate or chop your chilli
• Finely chop the parsley leaves and stalks and add these to the tray

To cook and serve your fish pie
• Cut the salmon and smoked haddock into bite-size chunks and add to the tray with the prawns
• Squeeze over the juice from the zested lemon (no pips please!), drizzle with olive oil and add a good pinch of salt and pepper
• If you want to add any spinach or tomatoes, do it now
• Mix everything together really well
• By now your potatoes should be cooked, so drain them in a colander and return them to the pan
• Drizzle with a couple of good lugs of olive oil and add a pinch of salt and pepper
• Mash until nice and smooth, then spread evenly over the top of the fish and grated veg
• Place in the preheated oven for around 40 minutes, or until cooked through, crispy and golden on top
• Serve piping hot with tomato ketchup, baked beans, steamed veg or a lovely green salad

(Recipe courtesy of Jaime Oliver)
 

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