Easy Recipes

Fish Pie

Fish pie base

200g fresh baby spinach
3 cups milk
500g white fish fillets, skin removed (we used blue grenadier hoki)
200g hot-smoked salmon
50g butter
1 leek, finely sliced
3 tbs plain flour
1 tbs tarragon, finely chopped
2 tbs parsley, finely chopped

Mashed potato top

750g potatoes, peeled and halved
50g butter
1/2 cup milk
1/4 cup Parmesan

Fish Pie

Make the fish pie base

  1. Spread the fresh baby spinach evenly in the bottom of a rectangular pie dish (ours was 22cm x 30cm), and set aside. The spinach will almost fill the dish but it will wilt down later.
  2. Place the milk in a shallow pan over low heat and bring it to a very gentle simmer.
  3. Cut the white fish into large chunks and add to the simmering milk. Poach for 4-5 minutes.
  4. Remove the poached fish and set aside. Reserve the milk.
  5. Arrange the poached fish evenly on top of the spinach. Break the hot smoked salmon (skin removed) into chunks and add this as well.

Make the sauce

  1. Melt the butter in a small pan over low heat and add the leek. Fry for a few minutes until soft. Add the flour and mix rapidly for a minute, until combined.
  2. Add the reserved milk to the leek/flour mix, a little at a time, stirring constantly.
  3. Allow the sauce to simmer until it has thickened, then add the tarragon and parsley. Season to taste with salt and pepper. Pour the sauce evenly over the fish.

Make the mashed potato top

  1. While you’re preparing the rest of the pie, boil the potatoes in a large pot of salted water until tender. Drain, then mash with the butter and milk until smooth and creamy.
  2. Spoon the mashed potato evenly over the fish, then sprinkle with Parmesan.
  3. Place into 180˚C oven for 30 minutes, until the top is crusty and golden.