Fish Pie


prep 0:15       total 0:30



1/2 lb. cod (any thick white fish will do)
1/2 lb. wild salmon
7 oz. white crab meat
5-1/3 oz. spinach
3 soft boiled eggs
5-1/3 oz. raw fresh tiger prawns
5-1/3 oz. spinach
1/4 qt. heavy cream
1/8 qt. white wine (Champagne works excellently)
1 lb. potatoes (a floury King Edward is best)
1/8 qt. milk
1-3/4 oz. unsalted butter
3-1/2 oz. mature Cheddar cheese
1-3/4 oz. freshly grated Parmigiano-Reggiano cheese


Peel the potatoes and slice into small cubes (this makes them cook quicker) and place into boiling salted water. Cook until soft.

Melt a small knob of butter and a small drizzle of olive oil in a saucepan; add the salmon and cod cut into strips and seasoned well. Briefly cook in the oil/butter mixture for 1-2 minutes, then add the white wine. Allow the wine to boil for a few moments so the alcohol boils off, then add the cream and bring back to the simmer. Remove from the heat, stir in the Cheddar cheese and crab meat and season again.

Quickly blanche the spinach in boiling water; drain. Layer the spinach into a pie dish and then slice the soft boiled eggs on top of the spinach. Gently spoon over the fish and cream mix.

Remove the potatoes from the water; drain the water off. Individually push each potato through a fine seive.* Once seived, add the milk and butter; season and beat together.

Gently spoon the potato over the fish, either do this as rustic you like, or use a palate knife to smooth the top. Add the Parmigiano-Reggiano to the top of the mash, and place in a moderate oven (350°F/180°C) until the top is golden brown (usually 10 minutes or so). Serve alone with a nice chilled Chablis.

Author's Comments

Easy to make delicious comfort food.

* I absolutely hate lumpy mash and this makes it impossible to get lumps.

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