Bill Granger’s Fish Pie

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This recipe is much lighter than a traditional fish pie and also very simple to prepare.

 

Ingredients:

800g potatoes, peeled & cut into chunks (GRW also like sweet potato, parsnip or cauliflower)

1 garlic clove, crushed

4 spring onions, sliced

Grated zest & juice of half a lemon

Salt & pepper to taste

2 tbsp olive oil plus extra to drizzle

½ cup crème fraiche (or natural yoghurt)

3 anchovy fillets finely chopped (optional)

1 tbsp capers drained

Handful flat leafed parsley, chopped

800g mixed fish (such as salmon, firm white fish, prawns) cut into large chunks.

Handful baby spinach

 

Method:

  1. Preheat oven to 200C.
  2. Cook potatoes in salted boiling water for 15-20 mins until very tender. Drain.
  3. Return to pot & add garlic, spring onion and lemon zest. Season with salt & pepper and stir in olive oil, breaking up potatoes as you go. Set aside to cool.
  4. Put creme fraiche, anchovy fillets, capers, parsley & lemon juice in a large bowl. Stir well & season.
  5. Fold through fish & spinach. Spoon into a large oven proof dish or 4 small ramekins.
  6. Top with rough potato mash.
  7. Drizzle with olive oil and bake in oven for 20 mins or until golden. Serve with a green salad or steamed green beans.

 

Note:
When choosing your fish, Salmon has a very high Vitamin D content amongst its oily fish friends. You could also add some mushrooms for more Vitamin D.

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