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I love baking and bouncing off ideas with Pat. It makes cooking more fun and feels like less of a one man chore even though we’re in different countries. Last week, Pat suggested making pies. It started as a suggestion to make a sweet pie but we turned it into a savory pie instead. Pat made chicken pot pie which looks amazing. I made fish pie. Which looks more like brains. Or scrambled eggs. You decide…

A traditional British fish pie is made with white fish with a white or béchamel sauce but I didn’t want to have cream in my pie. Thankfully, Jamie Oliver came to the rescue with his no cream recipe. I adapted it rather heavily as I wanted to add more than white fish and prawns. I’m glad it didn’t have any cream (although it wasn’t creamy enough, doh!) as the flavors came out perfectly. If I do make it the next time, I think I’ll add in a little milk or fish stock.

Jamie Oliver’s Fish Pie
Original recipe here
1kg potatoes
Generous pat of butter, a little milk and mixed herbs for the mash
1 carrot
2 sticks of celery
150g good Cheddar cheese
Juice of 1 lemon
½ a fresh red chili, deseeded
Handful of fresh flat leaf parsley
700-750g of fish (haddock, salmon), scallops, prawns and crab meat
Olive oil
Sea salt and freshly ground black pepper
Ground cayenne pepper and paprika
Preheat the oven to 200°C or 400°F and bring a large pan of salted water to the boil. Add potatoes and cook for around 12 minutes, until soft.
Stand a box grater in a deep baking tray or earthenware dish. 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 chili. Finely chop the parsley leaves and stalks and add these to the tray.
Cut the fish into bite-size chunks and add to the tray with the prawns, scallops and crab meat.  Squeeze over the juice from the zested lemon, drizzle with olive oil and add a good pinch of salt, pepper, ground cayenne pepper and paprika. Mix everything together really well.
Mash potato 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, steamed veg or a lovely green salad.