Hi guys! Today I'm going to make one of our family favourites which is a fish pie. They do actually
love fish which is quite handy and it's kind of a quick
dish and there's not a lot washing up which is perfect. I'm gonna use about a kilo and a half of potatoes.
I've already peeled and chopped into like two centimetre chunks.
They've boiled for about 15 minutes so about eight minutes before they're finished add your eggs.
minutes before they're finished add your eggs because that saves on using another saucepan and wasting time
and they can just share the potato water.
So now I'm gonna make the really delicious creamy sauce which is kind of like the base of the dish.
50 grams of butter. Start on a medium heat first of all and then 50 grams of flour which is gonna
make the, posh name 'the roux'. I've actually got
just plain white flour but you could use gluten free actually because my daughter's gluten free.
While my butter's melting I'm gonna add a couple of bay leaves which kind of, it's quite good to add them early
so it gets the most flavour out them.
So make sure that you get all your lumps out. I've got 350 mils of milk and slowly stir in.
Add 350 mils of fish stock. You could just use a stock cube or I've actually had
this in the freezer so I've just defrosted it and it's, it's gonna come really handy.
Whisking now. I'm gonna bring up to boil and that's so you know, that'll trigger the flour and that'll sort of
start to thicken and you'll recognise it as a nice, thick, creamy sauce.
Takes about ten minutes. Keep stirring this a bit
So it's obviously got milk in. So I'm gonna take my potatoes off. They're definitely ready and my eggs.
So now I'm gonna wilt the spinach we've given it a quick wash.
But not too much, don't want to add too much water. Might be
really kind of soggy. Should take a couple of minutes to wilt very quick.
Take my eggs out and drain my potatoes.
Let the steam go away because if you mash with the steam as well it's gonna get a bit mushy
and then you don't want that at all. You kind of want to have that lovely crispy potato.
And then the eggs run under cold water because they're gonna be a little bit hot.
Cut in a quarter, Jamie would die at that, that's just terrible.
Anyway though, that's my version of eggs. You can see it's getting much thicker actually.
So gonna add one teaspoon of mustard. Don't be frightened because if you've got children
who don't like hot, you can barely taste it but it does add a bit of depth to the sauce.
But you can use the slightly, you can use a dijon mustard.
So I've got 50 grams of cheese. Just use half to grate in now and you can
use half for the topping later. Mix it all in. Then you just need the juice of half a lemon.
Chop some parsley, just the top bits not the stalks because they might be a little bit crunchy in the dish.
Stir in again. I absolutely love pepper actually so I'm gonna add some pepper.
And then that's basically your sauce. So once your cheese is melted which you can see mine
definitely has, that can come off the heat.
So on to the main part which is gonna be obviously the fish.
I've got salmon which my kids absolutely love, naturally because it's pink. Especially Petal.
We've got undyed smoked haddock which is really nice
and coley or you could use cod or whatever is sustainable.
But they're all really nice. That's about 300 grams of coley, 200 of the haddock and 200 of the salmon.
And I'm just going to cut it into square chunks. This is obviously all fresh but
you can use frozen there's some great frozen mixtures in the supermarket kind
of ready for whatever you feel comfortable with. Well I'm using a fork,
apparently that's funny. I'm gonna use a fork because I like to be, this is, Jamie would love this,
it gives a bit of stability, you see. So I make it nice and simple.
Maybe it's the way my mum used to do it? I don't know.
So this is skinless you can see and boneless and you know that obviously you can't
get every single bone out but I like to check specially for the children. There you go.
So all I've got left to do now is mash my potatoes.
Could use a little bit of olive oil. I like it a little bit not lumpy but a little bit, kind of messy looking.
I'm going to grind a bit of nutmeg in. A bit more mashing.
So that's basically everything done, separately.
And now all that's left to do is just assemble it and shove in the oven.
So first of all goes the fish on the bottom. You can place your eggs kind of
evenly around so they're not all bunched in one place. Then it's the sauce. So give it one
little bit of whisk because obviously it's going to have a bit skin on top because it's been sitting there.
And then pour over. Then add my spinach.
All of the ingredients are warm at the moment because I'm going to put it straight into the oven so then it's fine.
But if you want to cook it fresh later I'd leave all the kind of ingredients separate then assemble it
when it's all cooled put it in fridge or freezer.
So as I'm gonna put this in the oven it's fine it's all gone in warm at the same time.
So now I've got the mashed potato.
I did add pepper but I didn't add salt, it's not really necessary because you've got the flavour of the
mustard and the cheese. I don't really like to use a lot of salt especially when I'm cooking for the children.
Put a few little peaks in they catch the heat and they get a really crispy, crunchy topping
which I know the children love the most about the fish pie. I'm gonna grate some cheese.
This is the rest of the half of the 50 grams we used earlier in the sauce.
So that's it done. I'm gonna put it in the oven for about 45 minutes and then I've had my oven preheated at
about 200 degrees. You'll know it's done when you see all the lovely sauce bubbling over and the cheese
getting crispy and brown and the potatoes looking crunchy.
That looks so good. You can tell because all the mixture is kind of bubbling away and it's all coming out.
So it's looking really good.
So this one I'll do for little Budds. So you can see all the spinach and you can see a bit of the egg.
I think luckily I've it evened it all out so each portion hopefully will get a bit
of everything we put in, so creamy. This is gonna, this is like an adult portion.
Add some peas or whatever vegetable you choose to do. Looks absolutely delicious.
It smells amazing. Give it a quick taste, check I've got it all right.
That's really good, absolutely delicious. That is going to be really nice on Saturday night.