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Recipe:
Fish pie
 Ingredients
250g washed leaf spinach
450g small potatoes
2 eggs
300g skinless, boneless fish fillet (cod or salmon),
cut into large chunks
100g half-fat cream
juice of 1/2 lemon
1 tbsp olive oil
Salt pepper
Method
Heat oven to 220C/fan 200C /gas 7. Tip the spinach and dip it in hot
water to wilt it. Put the potatoes into a saucepan. Bring the potatoes
to the boil and cook for eight to 10 minutes until tender, then drain
and roughly mash.
Leave the spinach to cool, then squeeze out excess water with your
hands. Scatter the spinach over the bottom of two individual or one
small ovenproof dish leaving two gaps for the eggs. Crack the eggs into
the gaps, then season with salt and pepper. Distribute the fish seasoned
with salt and pepper over the spinach and eggs. Spread over the cream
and drizzle with the lemon juice. Loosely spoon over the potatoes,
drizzle over the olive oil, then bake for 20-25 minutes until the top is
crispy and golden and the sauce is bubbling at the sides. Leave to stand
for a few minutes, then serve straight from the dish.
Greenand cozy
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Floraldesigntraining.com |
