Creamy Fish Pie
Ingredients
- 2 tbsp olive oil
- 750 g hake or haddock fillets cut into large chunks,
- for this recipe we used haddock
- 3 tbsp fish spice
- 500 ml (2 cups) fresh cream
- 250 ml (1 cup) full-cream milk
- 1 small onion finely diced
- 6 cups potatoes peeled and diced
- 150 g butter
- 2/3 cup flour
- 1 tbsp wholegrain mustard
- 1 cup frozen peas
- 2 cups baby Spinach
Instructions
- Preheat your oven to 200°C.
- In a saucepan heat the olive oil and add the onion once the oil is hot.
- Sauté the onion till they are cooked and translucent.
- Add the the fish fillets to the onions and continue to sauté for a few minutes
- Season with the fish spice and stir well.
- Once the fish is cooked, set it aside.
- Place a large frying pan over a medium heat add half of the butter (75 g) then melt the butter in the pan.
- Add the flour to the melted butter then whisk until a smooth paste forms.
- While stirring, slowly add the cream and cook for 2 - 3 minutes or until the sauce has thickened.
- Add the mustard, peas and baby spinach to the sauce and stir well.
Mashed Potatoes
- Boil the diced potatoes in salted water until tender, then mash with 75 g of butter and 1 cup milk.
Assembling the fish pie
- Remove from the heat and allow the creamy fish to cool down for 10 - 15minutes.
- Boil the diced potatoes in salted water until tender, then mash with 75 g of butter and 1 cup milk.
- Transfer the cooled creamy fish to a baking dish.
- Top the fish with the mashed potatoes and spread out evenly.
- Place in the oven and bake for 20 - 25 minutes or until golden in colour and the edges are bubbling