Jamie Olivers Fantastic Fish Pie Recipes

JAMIE OIVERS FANTASTIC FISH PIE

Steps:

• Preheat oven to 220 degrees C / 425F.
• Chop all the things, juice the lemon and get everything ready to cook.
• Boil the potatoes in salted water for a couple of minutes.
• Add the 2 eggs and set a timer for 8 minutes. Remove when ready and plunge into cold water to cool. Peel and cut into quarters setting aside.
• In a separate pan fry, the onion, carrot and celery for about 5 minutes in the olive oil then add the cream and bring to the boil. add the spinach meaves and dijon and stir to wilt.
• Place the fish into an appropriately sized oven dis and add the chopped parsely, lemon juice and grated cheese. Pour over the vegetable and cream and mix together. Arrange the quartered eggs evenly across the mix pressing them in.
• When potatoes are cooked, drain in the colander and mash with lashings of butter and season with salt, pepper and grated nutmeg. Spread over the top of the fish mixture.
• You could drizzle a bit more oil or melted butter over the top to get a browner finish or sprinkle over more cheese if you really wanted to be decadent and get some more crunch
• Bake for about 25 - 30 mins - until golden.
• Serve with heated baked beans in tomato sauce and blanched green beens (or other green vegetables / salad of your choice)

JAMIE OLIVERS FANTASTIC FISH PIE

Steps:

• Preheat oven to 220 degrees C
• Chop all the things, juice the lemon and get everything ready to cook
• Boil the potatoes in salted water for a couple of minutes
• Add the 2 eggs and set a timer for 8 minutes. Remove when ready and plunge into cold water to cool. Peel and cut into quarters
• Place a colander or sieve over the boiling potatoes and empty the spinach and put the lid on and steam for about 2 minutes. Remove and drain.
• In a separate pan fry, the onion, carrot and celery for about 5 minutes in the olive oil then add the cream and bring to the boil briefly then remove from the heat.
• Add the cheese, lemon juice, parsley and mustard along with the spinach (which you have squeezed and chopped up) with the fish into an appropriately sized oven dish and mix together with the cream mixture.
• When potatoes are cooked, drain in the colander and mash with lashings of butter and season with salt, pepper and grated nutmeg.
• You could drizzle a bit more oil or melted butter over the top to get a browner finish. You could also sprinkle over some more cheese if you really wanted to be decadent and get some more crunch
• Bake for about 25 - 30 mins - until golden

FANTASTIC FISH PIE

Steps:

• Preheat the oven to 230°C/450°F/gas 8.
• Peel and dice the potatoes into 2.5cm chunks, then put into boiling salted water and bring back to the boil for 2 minutes.
• Carefully add the eggs to the pan and cook for a further 8 minutes, or until hard-boiled, by which time the potatoes should also be cooked.
• At the same time, steam the spinach in a colander above the pan. This will only take a minute. When the spinach is done, remove from the colander and gently squeeze out any excess moisture.
• Drain the potatoes in the colander. Remove the eggs, cool under cold water, then peel and quarter them. Place to one side.
• Peel and finely chop the onion, then peel, halve and finely chop the carrot.
• In a separate pan, slowly fry the onion and carrot in a little oil for about 5 minutes, then add the double cream and bring just to the boil.
• Remove from the heat and finely grate in 2 good handfuls of cheese, then squeeze in the lemon juice and stir through the mustard.
• Pick and finely chop the parsley and stir into the cream mixture.
• Slice the fish into strips then place in an earthenware dish with the spinach and eggs and mix together, pouring over the creamy vegetable sauce.
• The cooked potatoes should be drained and mashed - add a bit of oil, sea salt, black pepper and a touch of nutmeg (if using). Spread on top of the fish. Don't bother piping it to make it look pretty - it's a homely hearty thing.
• Place in the oven for 25 to 30 minutes, or until the potatoes are golden.
• Serve with some nice peas or greens, not forgetting your baked beans and tomato ketchup. Tacky but tasty, and that's what I like.