Monday, January 27, 2014

Guy's Famous Fish Pie: Comfort Food at its Finest







One of my husband's favourite dishes is Fish Pie. In fact, anything that features mashed potato is pretty high on the list, however his Famous Fish Pie reigns supreme. Inspired by a recipe by Jamie Oliver, my husband has tweaked this recipe over the years, making it his own with the addition of smoked haddock and tiny salad shrimp. I like to spike the mash with a full handful of grated cheddar, a lump or two of butter and a little cream, but that's heresy in his mind — "You don't fiddle with perfection." How can I argue? Simple, satisfying and soulfully delicious, Guy's Fish Pie is comfort food at its finest.




The chopped onions and carrots are sautéed with a little oil for about 5 minutes

The haddock and smoked mackerel are skinned, removed of small bones 
and shredded into smaller pieces

1 lemon juiced and 2 boiled eggs

1 cup of coarsely grated Parmigiano-Reggiano

Mashing the potatoes with some olive oil, salt and fresh ground black pepper

The mash is ready to go!

The sauce is made with sautéed carrots, onions, warm cream, grated cheese, lemon juice, mustard, nutmeg and parsley and blankets the fish, wilted spinach and boiled eggs

Topped with a crown of mashed potatoes, my husband likes to score the surface with a fork

Baked at 425°F for an hour, the Fish Pie was just perfect




Guy's Famous Fish Pie
Serves 6-8

5 large baking potatoes, peeled and diced into even-size chunks
2 large eggs
1 bunch fresh spinach, washed and trimmed
1 onion, finely chopped
1 carrot, halved and finely chopped
1 1/3 cups heavy 15% cream
1 cup good quality parmesan cheese, grated
Juice of 1 lemon
1 tbsp English or Dijon mustard
1 tsp fresh grated nutmeg
1/2 cup fresh parsley, chopped, plus more for garnish
1 lb fresh haddock, skinned, boned and sliced into strips
1 cup fresh salad shrimp
1/2 cup smoked mackerel, skinned, deboned and shredded


Preheat the oven to 425°F. Boil the potatoes until soft, then mash with a little olive oil, salt and pepper, then set aside. Boil the eggs in a saucepan, steaming the spinach in a colander above the eggs, removing the spinach once it's wilted and squeeze dry. Remove the eggs after 15 minutes, let cool slightly then peel and quarter; set aside. 

In a large saucepan, fry the onion and carrot in a little olive oil for about 5 minutes then add the cream and just bring to the boil. Remove it from the heat, and add the cheese, lemon juice, mustard, nutmeg and parsley. Toss the fish and the spinach together in a large baking dish, and stir to combine. Top with the quartered eggs, then pour the creamy vegetable sauce over top. Finish by spreading the mashed potato over the fish pie, scoring the top with the tines of a fork. Bake in the oven for 45-60 minutes until the potatoes are golden and the pie is bubbling hot. You may want to place the dish on a baking sheet to catch any spill-over. Serve with some hot sauce on the side, if you want to kick it up a notch. My husband uses ketsup. So does Jamie Oliver. Go figure.