Jamie's Ministry of Food Fish Pie
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 405.8
- Total Fat: 18.0 g
- Cholesterol: 130.4 mg
- Sodium: 299.1 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 3.5 g
- Protein: 38.1 g
View full nutritional breakdown of Jamie's Ministry of Food Fish Pie calories by ingredient
Introduction
This is a fantastically simple fish pie which doesn’t involve poaching the fish or making a tediouswhite sauce. Loads of good, fragrant veg are added quickly by grating them in.You can use
whatever fish you like, making this as luxurious as you want it to be. If you like your fish pie to
be creamy, feel free to add a few tablespoons of crème fraîche to the fish.
PS Some of the supermarkets now offer lovely packs of different fish and shellfish for using in
fish pies. Keep a look-out, and if you buy one you want it to be about 700–750g in weight for
this recipe. 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.You can use
whatever fish you like, making this as luxurious as you want it to be. If you like your fish pie to
be creamy, feel free to add a few tablespoons of crème fraîche to the fish.
PS Some of the supermarkets now offer lovely packs of different fish and shellfish for using in
fish pies. Keep a look-out, and if you buy one you want it to be about 700–750g in weight for
this recipe.
Number of Servings: 6
Ingredients
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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
Directions
To prepare your fish pie
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
To cook and serve your fish pie
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
Number of Servings: 6
Recipe submitted by SparkPeople user IRONTHUNDER.
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
To cook and serve your fish pie
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
Number of Servings: 6
Recipe submitted by SparkPeople user IRONTHUNDER.
Member Ratings For This Recipe
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