A fish pie made with chunks of white fish and salmon in a zesty cream sauce, with baby spinach and egg, topped with mashed potato sprinkled with cheese.
Fish Pie Florentine
Prepares: 6 servings
- Preparation time: 50 minutes
- Cooking time: 25 minutes
- 1kg (2 lb 4 oz) potatoes (about 7), cut into chunks
- 85g (3 oz) butter (⅜ cup, or ¾ stick)
- 55g (2 oz) flour (⅓ cup + 1 tbsp)
- 420ml (14 fl oz) milk (1¾ cups), plus extra for creaming the potatoes
- 60ml (2 fl oz) white wine (¼ cup)
- 3 tbsp lemon juice
- salt and freshly ground black pepper
- 450g (1 lb) white fish fillet (e.g. haddock), skinned
- 450g (1 lb) salmon fillet, skinned
- 55g (2 oz) baby-leaf spinach
- 3 eggs
- 115g (4 oz) Cheddar cheese, grated/shredded (1 cup)
- To serve
- petit pois
- You will also need a large ovenproof dish.
- Preheat the oven to 200°C (400°F) (gas 6)
- Put the potatoes in a large pan of cold salted water, bring to the boil, and cook for 20 minutes, until tender.
- Add the eggs during the last 10 minutes (saves on another pan!). Once the eggs are ready, remove from the pan and run them under cold water. (This will prevent a dark rim forming round the yolk while they are cooling.)
- Drain and mash the potatoes with 28g (1 oz) (⅛ cup, or ¼ stick) of the butter and a little milk, until creamy. Set aside.
- Next, melt the rest of the butter in a pan and, once foaming, tip the pan and quickly add the flour. Stir to form a smooth paste and cook over a low heat for 2 minutes. Warm the milk (a microwave makes this quick) and gradually stir into the roux until smooth. Stir in the wine. Bring to the boil and then reduce the heat and gently cook for 5–10 minutes until the sauce is very thick, stirring constantly. (The sauce needs to be very thick because once the fish is added and cooks in the sauce, its juices will thin it.) Add the lemon juice, salt and pepper and a good grating of nutmeg.
- Now cut the fish into bite-sized chunks and mix into the sauce with the spinach. Spoon into the ovenproof dish.
- Peel the eggs, carefully cut into quarters and scatter them evenly over the top of the fish.
- Cover with the mashed potato and sprinkle with the cheese.
- Cover the dish with foil and cook in the oven for 20 minutes. Remove the foil then cook for a further 10–15 minutes until the top is golden and the sauce is bubbling around the edges.
- Serve with petit pois.
Updated: April 14, 2018