Jamie Oivers fantastic fish pie
User Reviews
5
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Prep Time
15 mins
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Cook Time
50 mins
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Servings
5
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Cuisine
British
Jamie Oivers fantastic fish pie
Description
Jamie Oivers' fish pie starts with boiling diced potatoes and eggs, then frying onion, carrot, and celery before adding cream, mustard, spinach, and lemon juice to form a flavorful sauce. Chunks of smoked haddock (or other firm fish) are combined with the sauce and chopped parsley, then topped with quartered boiled eggs distributed evenly.
The mashed potato topping is prepared separately with butter, salt, pepper, and optional nutmeg, then spread over the fish mixture. The pie is baked until heated through and the mash forms a golden crust. The eggs within the filling add extra texture and richness, while the spinach and vegetables provide moisture and flavor balance.
This pie suits a comforting main course, served hot with minimal side dishes. It can be made shortly before serving, and if freezing, the eggs should be removed or omitted to maintain texture upon reheating.
Ingredients
- 5 potato about 3 cm, large, peeled and diced
- salt
- black pepper
- 2 egg leave out if you don't like them, free-range
- 2 spinach I used 1 x 200gms packet of baby spinach, handfuls
- 1 onion finely chopped
- 1 carrot small - or grated, chopped or diced
- 1 - 2 celery finely diced, stalks
- extra virgin olive oil for frying
- 250 mil single cream
- 1 cup mature cheddar cheese or half and a half, grated, or parmesan cheese
- 1 tbsp lemon juice
- 2 tsp Dijon mustard or English mustard
- 1 parsley finely chopped, flat-leafed, large handful
- 500 grams smoked haddock hake, kingklip or salmon. Or a mix of salmon and whitefish, 650g, cut into big chunks; or any firm white fish like cod
- 2 tbsp butter add to mash as desired
- 1/4 tsp nutmeg optional - a light grating in the mash
- salt I like white pepper in this dish
- black pepper I like white pepper in this dish
Instructions
- Preheat oven to 220 degrees C / 425F.
- Chop all the things, juice the lemon and get everything ready to cook.
- Boil the potatoes in salted water for a couple of minutes.
- Add the 2 eggs and set a timer for 8 minutes. Remove when ready and plunge into cold water to cool. Peel and cut into quarters setting aside.
- In a separate pan fry, the onion, carrot, and celery for about 5 minutes in the olive oil then add the cream and bring to a boil. add the spinach leaves and dijon and stir to wilt.
- Place the fish into an appropriately sized oven dish and add the chopped parsley, lemon juice, grated cheese, and mustard. Pour over the vegetable and cream and mix. Arrange the quartered eggs evenly across the mix pressing them in.
- When the potatoes are cooked, drain them in the colander and mash them with lashings of butter, and season with salt, pepper, and grated nutmeg. Spread over the top of the fish mixture.
- You could drizzle a bit more oil or melted butter over the top to get a browner finish or sprinkle over more cheese if you really wanted to be decadent and get some more crunch
- Bake for about 25 - 30 mins - until golden.
- Serve with heated baked beans in tomato sauce and blanched green beans (or other green vegetables/salad of your choice)
Notes
- Prepare the pie just before serving for the best texture and flavor.
- If freezing, remove or omit eggs to prevent texture changes upon reheating.
- The pie combines smoked haddock with a creamy, mustard-infused vegetable sauce and is topped with seasoned mashed potatoes.
User Reviews
Overall Rating
5
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