It is about time to finish off a post I actually started a couple of months ago!
Anyone For Seconds? celebrated its first anniversary on the 1st September 2010 and with around 400 visitors a day at the moment, all the posts for foraged related recipes, written this time last year, are suddenly all the rage again and the top viewed posts on the blog. It’s been fun re-reading what I wrote a year ago.
With a promotion at work, only 6 months in after joining the company, life has been hectic to say the least, not giving me as much time to write up recipes I have cooked. I still love cooking, taking photos of dishes I have done and have 3 more posts already queued up to be finished off – it’s just been a case of finding the time to do it.
I thought of using this Jamie Oliver recipe for my return, as it is a massive family favourite and at parties it always get demolished before anything else!
This recipe is a variation of his Fish Pie dish from his book “The Return of the Naked Chef” as we use more seafood and different fish in our version.
As Jamie says and which I totally agree with, “The whole fish pie thing is one of the most homely, comforting and moreish dinners I can think of. This is a cracking recipe which does it for me.”
As my mum told me:
“My grandmother used to make a fish pie that I loved but couldn’t eat it any more as the white sauce was made with wheat flour. When I saw Jamie Oliver make his fish pie without a traditional white sauce, I thought this is for me. I adapt it sometimes by adding Salmon or smoked haddock and always use prawns and use Dijon mustard instead of English.”
5 large Potatoes, peeled and diced into 2.5cm/1 inch squares
Salt and Ground Black Pepper
2 Free-range Eggs
2 large handfuls of Spinach
1 Onion, finely chopped
1 Carrot, halved and finely chopped
Extra Virgin Olive Oil
285ml/½ pint Double Cream
2 good handfuls of grated mature Cheddar or Parmesan cheese
Juice of 1 Lemon
1 heaped teaspoon Dijon Mustard (Dijon is Gluten Free)
1 large handful of Flat-Leaf Parsley, finely chopped
½lb Cod Fillet, skin removed and sliced into strips/chunks
½lb Salmon Fillet, skin removed and sliced into strips/chunks
1 large handful of frozen prawns, defrosted
Pre-heat oven 210C, Fan 190C, Gas 7
1 Put the potatoes on to boil.
2 Boil the eggs for 8 minutes. Once cooked, remove the eggs from the heat, cover with cold water and set to one side.
3 In a non-stick saucepan, gently fry the onion and carrot in a little oil until softened.
4 Put the fish, eggs and prawns in a oven-proof dish and press the spinach in between the fish and eggs. If you wish to cook the spinach first, do so for one minute but squeeze out any moisture.
5 In the pan with the onion and carrot, add the double cream and bring just to the boil. Remove from the heat and then add the cheese, lemon juice, mustard and parsley. Pour the mixture evenly over the fish.
6 Drain the potatoes when cooked and mash them with a bit of olive oil, salt, pepper and a touch of nutmeg. Spread it on top of the fish very roughly.
7 Place in oven for about 20-30 mins until the potatoes are golden.
Serve with green vegetables.