We invite you to try our recipe for fish pie with crispy potatoes.
Ingredients:
- 1 onion
- 1 leek
- 1 carrot
- 1 garlic clove
- 1 lemon
- A handful of dill
- 500g potatoes
- 100g baby spinach
- 350g fish fillet
- 250ml double cream
Instructions:
- Preheat oven to 200°C (400°F). Fill a large pot with water and bring to a boil.
- Peel and finely chop the onion. Trim the root and tough green of the leek. Cut in half and rinse under cold water to remove any dirt. Slice the leek thinly. Peel the carrot and dice finely. Peel the garlic clove and crush or finely chop. Zest the lemon on a fine grater. Finely chop the dill, discarding any tough stalks.
- Heat 1 tablespoon of oil in a large frying pan over medium heat. Add the onion, leek, carrot, garlic, and lemon zest. Season with a little salt and pepper and cook for 10 minutes, stirring occasionally, until the vegetables are softened – do not allow them to become too brown. Add a splash of water and reduce the heat if they start to brown.
- Meanwhile, peel the potatoes and slice thinly, about ½ cm thick. Once the water in the pot is boiling, add the potato slices. Boil for 3-4 minutes until slightly softened. Drain and rinse with cold water to cool slightly.
- When the vegetables are softened, add the spinach and stir until wilted. Remove the pan from the heat and stir in the fish fillet, cream, finely chopped dill, and a little more salt and pepper. Fold to combine.
- Transfer the fish and vegetables to an ovenproof dish or leave in the frying pan if it is ovenproof. Top with the thin slices of potato to completely cover the pie filling. Drizzle with olive oil and rub over the potatoes. Place in the oven and bake for 30 minutes, until the filling is bubbling and the potatoes are crispy around the edges.
- Serve the fish pie warm, perhaps with a squeeze of lemon juice to taste.
Enjoy your fish pie with crispy potatoes!