Author Notes
I came up with a three layered very colourful pie that works surprisingly well. The bottom layer includes the fish, kale and eggs. This is followed by a creamy vegetable sauce of carrot, beets, parsley and lemon juice. The pie is then topped with a layer of roughly mashed new potatoes, seasoned and mixed with parsley.
According to my husband this is the best fish pie I’ve made. It does look quite startling – the middle layer is a deep fuchsia colour thanks to the beets, but don’t be put off. It’s rich, rustic, jam-packed full of flavour —MelanieinSegur
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Ingredients
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500 grams
new potatoes, roughly chopped
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2 tablespoons
chopped kale
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2 tablespoons
chopped parsley
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250 grams
undyed haddock, boned, skinned and chopped
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250 grams
smoked salmon, chopped
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3 pieces
free-range eggs
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2 pieces
Juice of two lemons
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1 piece
medium brown onion, finely chopped
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1 piece
medium carrot, grated
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1 piece
medium beetroot, grated
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200 milliliters
double cream
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200 grams
mature Cheddar, grated
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2 teaspoons
wholegrain mustard Olive oil
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1 teaspoon
Salt and pepper to season
Directions
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Step One: Preheat the oven to 210C.
Step Two: Add the potatoes to boiling water, and boil until soft, then drain them, mash them roughly (there’s no need to make them smooth, the rough edges provide a lovely texture). Mix in one handful of parsley, season and set aside.
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Step Three: Hard boil the eggs (you can drop them in with the potatoes – they’ll take around 8 minutes). Once done cool under cold running water, peel and then break them up. Set aside
Step Four: Steam the kale and set aside.
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Step Five: In a medium pan heat a dash of olive oil and fry off the onion. Once it’s softened add the carrots and beetroot. Add the cream and bring to the boil, then remove from heat. Gently stir in the cheese, lemon juice, wholegrain mustard, and the remaining handful of parsley.
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Step Six: Construct your pie, layer by layer. Line the pie dish with the haddock, followed by the smoked salmon, then the kale and the broken up eggs. Next pour over the fuchsia sauce. Then add a layer of roughly mashed potatoes. Cook in the over for 25-30minutes. You know it’s done when the tops of the potatoes are golden and crispy.
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