Classic creamy fish pie
Posted on April 2nd, 2013
Two Oceans have some great recipes on their website, in particular some fab fish ones, which I’m not too proud to steal and share. I think they’ve appropriated this one from Jamie Oliver, so it could be third hand at this stage! I’ve adapted this classic fish pie and added my own touch. It’s real comfort food, perfect for a rainy Sunday evening with a glass of Two Oceans Chardonnay which is described as “ medium-bodied wine, light straw in colour with a tinge of green. It shows an abundance of citrus aromas and tastes supported by vanilla oak flavours”.
Serves four. Prep time 20 minutes.
Salt and pepper
Juice of 1 lemon
5 large floury potatoes, quartered
2 large handfuls of fresh spinach
2 tbsp olive oil
1 carrot, finely chopped
Splash of Two Oceans Chardonnay
375 ml cream
125 ml grated mature Cheddar cheese
1 heaped tsp English mustard 2 tbsp flat leaf parsley, finely chopped
250 grams of smoked haddock
1/2 kg firm-fleshed white fish such as hake or cod, or monkfish (if you’re feeling flash)
250 grams of large prawns
Preheat oven to 180ºC.
Boil potatoes in salted water until tender.
Pour boiling water over spinach to wilt. Squeeze out the excess spinach moisture.
Drain potatoes and mash with butter, salt, and pepper.
Meanwhile heat olive oil in a pan and sauté the onion and carrot for 3 minutes. Add a splash of wine and cook for a further 2 to 3 minutes.
Add cream, bring to the boil, remove from heat, and add cheese, lemon juice, mustard, and parsley.
Place fish and spinach in a baking dish and pour over sauce.
Top with mashed potatoes.
Bake for 25 to 30 minutes until the potatoes are golden.
It’s that easy! And serve with a big bowl of buttery peas and a glass of chilled Chardonnay.