Despite growing up in a small fishing village as the daughter of a fisherman – I am not a big fish eater. This was I suspect a great source of irritation to my dad who could not quite comprehend why the only fish related product I would eat whilst growing up was scampi and fish fingers. I now realise that I like the taste of fish but unfortunately I was so heavily influenced by my mum’s terror of finding fish bones and choking to death that eating fish for me is a laborious task. It tends to involve a process of detailed poking, prodding and swirling the fish around endlessly in my mouth to triple check for bones . It does not involve much enjoyment at all. The only fish I do eat with any regularity is salmon and this is the base of this very simple (if not quite standard) fish pie. You can pretty much use any fish that you like as I am sure you are not as phobic about the humble fish as I am.
I am unsure if this is technically a pie but it is certainly pie-esque and best of all it is speedy, taking less than 30 minutes to prepare and get into the oven for cooking. It tastes delicious and with much chat about Popeye the Sailor man to combat spinach objections, I have even got my incredibly picky daughter to eat it all up. It is also stonking reheated the next day for lunch. I hope you enjoy it.
300g salmon fillet, 500g potatoes, 150ml creme fraiche, one onion, sprig of fresh thyme, half a glass of white wine, clove of garlic, bag of spinach, big handful of frozen peas, 40g grated cheddar cheese , gm breadcrumbs.
- Boil the potatoes
- At the same time pop your salmon with a little drizzle of oil into the oven (180 degrees) to cook for around 20 minutes
- Whilst all of this is cooking away chop up the onion and cook in a little oil with the garlic and thyme
- After about 10 minutes of cooking the onion pop in the glass of wine and cook for a further 4 or 5 minutes
- Add the spinach to the onion and wine and pop a lid on to allow the spinach to wilt – this only takes a few minutes
- Meanwhile whip out the salmon and mash the tatties
- Mix the spinach/onion concoction with the tatties and add the creme fraiche and seasoning.
- Add the peas to your nice creamy mashy mix
- Flake the cooked salmon and fold this in gently
- Pop the mix into a shallow casserole dish
- Mix the grated cheese and breadcrumbs and sprinkle over the fishy mash
- Cook at 180 degrees for around 20 minutes at which point the top will be delicious and crispy and the inside of the pie toasty hot and delightful.