Salmon and Spinach Fish Pie
found in Mains - Fish
|Vegetarian||Nut Free||Gluten Free|
Prep: 15 minutes
Cook: 1 hour
Adding greens to your mashed potato topping boosts the health benefits of this classic comfort food bake.
- 1kg potatoes (Maris Piper), cut into large chunks
- 2 eggs, large, separated
- 400g spinach, whole-leaf
- 85g cheddar cheese (reduced fat)
- 5g nutmeg, grated whole nutmeg
- 500g salmon (raw)
- 1 onion, halved
- 4 cloves, whole
- 300ml semi-skimmed milk
- 300ml fish stock
- 25g butter
- 2 tbsp olive oil
- 50g flour (plain)
- 1 tsp wholegrain mustard
- 1 bay leaf, fresh or dried
Boil the potatoes for 20 mins until tender. Meanwhile, put the salmon in a frying pan, skin-side down. Stud the onion with the cloves and put into the pan with the bay, milk and stock. Bring to the boil, then cover and simmer for 5 minutes until the salmon is just cooked through. Lift out the salmon and set aside. Strain the cooking liquid.
In another pan, melt the butter with the oil, stir in the flour and cook for 2 mins until it smells toasty. Take off the heat and slowly whisk in the fish cooking liquid. Return to the heat, whisk until the sauce boils and thickens, then stir in the mustard. Heat oven to 180°C / 160°C (fan oven) / 360°F / Gas Mark 4.
Drain and mash the potatoes until smooth, then beat in the egg yolks, spinach and most of the cheese. Season generously with salt, pepper and nutmeg. Whisk the egg whites to soft peaks, then fold into the potato in 2 batches.
Flake the fish into a large baking dish, pour over the sauce and top with the spinachy potato. Scatter with the rest of the cheese and bake for 35-40 mins until golden and risen.