30 April 2020 |
My Blog Category |
Sweet Pea Fish Pie
There’s nothing more satisfying than tucking into a hearty and wholesome fish pie with a glass of wine on a cool evening. Jamie Oliver’s Sweet Pea Fish Pie is a clever and delicious dish that uses freezer staples. You can use whatever fish you have on hand and leave the spinach out if you can’t find any at your local supermarket. It’s a versatile family-favourite that pairs perfectly with Best’s 2019 Great Western Riesling. Why not try making it this weekend?
1 kg potatoes
400 g frozen peas
40 g unsalted butter
500 ml semi-skimmed milk
2 x 150 g frozen salmon fillets
2 x 100 g frozen white fish fillets
65 g plain flour
100 g frozen spinach
125 g frozen cooked peeled prawns
1 heaped teaspoon English mustard
40 g Cheddar cheese
Freshly ground black pepper
- Preheat the oven to 180ºC.
- Peel the potatoes and cut into large even-sized chunks, then cook them in a large pan of boiling salted water for 15 minutes, or until soft, adding the peas for the last 2 minutes. Drain and mash well with a pinch of sea salt and freshly ground black pepper, the zest from the lemon and the butter. Set aside.
- Peel and chop the carrots and onions, then fry them in a large ovenproof pan (roughly 30cm in diameter) with 1 tablespoon of oil over a medium heat for 15 minutes, or until softened but not coloured, stirring occasionally.
- Meanwhile, heat the milk in a pan on a medium heat. Once simmering, add all the frozen fish fillets and cook for around 10 minutes, or until cooked through, then use a slotted spoon to transfer them to a plate, taking the pan off the heat.
- Stir the flour into the carrots and onions, then gradually add the warm milk, a ladleful at a time, stirring continuously until you have a smooth sauce. Stir in the spinach until thawed and incorporated, then season to perfection.
- Flake in the cooked fish fillets (carefully remove and discard any skin or bones), add the prawns and mustard, along with the juice of half the lemon, grate in the Cheddar, and stir gently to combine.
- Top with the pea-spiked mash and smooth out, scuffing it up slightly with a fork to give it texture that will crisp up. Bake for 30-40 minutes, or until beautifully golden. Serve with a good old helping of baked beans (if you like) and a glass of Best's 2019 Great Western Riesling. Delicious!
Image Source: Jamie Oliver