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A fish pie for Autumn

8 Sep

There is a change in the air and the apples that were on my tree are now windfalls. With crisp mornings and dark nights coming closer it’s time to pull out the comfort recipes which will cosy up your evenings.

This fish pie, based on a Jamie Oliver recipe, is simple to make and combines both fresh fish, and lots of great vegetables so you can be guilt free. However you could add cream to your béchamel sauce and extra cheese to your topping if you are not worried about the calories!

I used cod, smoked haddock and salmon but whatever you have available works, prawns, pollack, or trout will be delicious in any combo. Some supermarkets sell a fresh fish pie mix which is perfect for this recipe. If time is limited feel free to cheat on the mash and use a pre-prepped root/sweet potato mash.

The beauty of this dish is that it’s choc full of veggies so you don’t need any other accompaniments.

IMG_5439

Salmon and haddock with crumbled feta, spinach, peas and a dill béchamel

Serves 4

You will need:

  • 400/500g mixed fresh fish, chopped into large chunks
  • 300g fresh spinach, roughly chopped
  • 100g fresh or frozen peas (defrosted if frozen)
  • 1tbsp fresh dill, roughly chopped
  • 75g feta cheese, crumbled
  • 1 pint milk semi or full fat
  • 25g butter
  • 25g plain flour
  • 1tsp wholegrain mustard
  • 750g mixed root vegetables eg. sweet potato, carrot, peeled, diced, boiled in salted water and mashed
  • salt & pepper

Method:

  • Preheat your oven to 180 oC
  • Butter your pie dish
  • Peel, dice, and boil your root vegetables in salted water, cook till tender and then mash till smooth, leave to cool
  • Arrange your cubed fish along the bottom of the dish
  • To make your béchamel; melt the butter in a small saucepan, add your flour and, using a wooden spoon, combine to make a roux (this is almost like a dough) keep it moving and cook gently until opaque.
    Gradually stir in your milk, get ready to switch to a whisk as the sauce will thicken quickly and the goal is something smooth and velvety.
    Once you have added all your milk season the sauce and stir in half your dill and the mustard, leave to cool
  • Add the spinach and peas to the béchamel sauce and spoon over your fish
  • Crumble half the feta cheese over your sauce base
  • Carefully spoon on the mash, crumble the remaining feta over the top and then bake for 30-40 minutes or until golden on top and bubbling at the sides.
  • Garnish with the remaining dill and serve.
IMG_5450

Sweet potato mash fish pie with crumbled feta

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