Thu, May 24 2012

fish pie

This is a fantastically simple fish pie which doesn’t involve poaching the fish or making a tedious white sauce. Loads of good, fragrant veg are added quickly by grating them in.
Ingredients
• sea salt and freshly ground black pepper • 1kg potatoes • 1 carrot • 2 sticks of celery • 150g good Cheddar cheese • 1 lemon • ½ a fresh red chilli • 4 sprigs of fresh flat-leaf parsley • 300g salmon fillets, skin off and bones removed • 300g undyed smoked haddock fillets, skin off and bones removed • 125g king prawns, raw, peeled • olive oil • optional: a good handful of spinach, chopped • optional: a couple of ripe tomatoes, quartered
Nutrition Information
Serving Size 1 (665g) Recipe makes 4 servings Calories 813 Calories from Fat 356 (43%) Amount Per Serving %DV Total Fat 39.6g 60% Saturated Fat 9.8g 49% Monounsaturated Fat 16.9g Polyunsaturated Fat 10.1g Trans Fat 0.0g Cholesterol 282mg 94% Sodium 698mg 29% Potassium 1785mg 51% Total Carbohydrate 62.1g 20% Dietary Fiber 6.8g 27% Sugars 3.6g Protein 51.9g 103%
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• Preheat the oven to 200°C/400°F/gas 6 and bring a large pan of salted water to the boil
• Peel the potatoes and cut into 2cm chunks
• Once the water is boiling, add your potatoes and cook for around 12 minutes, until soft (you can stick your knife into them to check)
• Meanwhile, get yourself a deep baking tray or earthenware dish and stand a box grater in it
• Peel the carrot
• 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 chilli
• Finely chop the parsley leaves and stalks and add these to the tray
• Cut the salmon and smoked haddock into bite-size chunks and add to the tray with the prawns
• Squeeze over the juice from the zested lemon (no pips please!), drizzle with olive oil and add a good pinch of salt and pepper
• If you want to add any spinach or tomatoes, do it now
• Mix everything together really well
• By now your potatoes should be cooked, so drain them in a colander and return them to the pan
• Drizzle with a couple of good lugs of olive oil and add a pinch of salt and pepper
• Mash 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, baked beans, steamed veg or a lovely green salad

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