What's for lunch? Jamie Oliver's Fish Pie and Evolution Green Salad with Yoghurt Dressing. This is the first time I've tried baking a fish pie and eat one too! I did make Chicken Pie a number of times but not Fish Pie. This Fish Pie is so easy to put together! You'll be eating it in about less than 1-1/2 hours from the moment you start with the first instruction!
How does it fare with the family? My son loves fish, I can cook it in any way, he will just eat it all up. So I know that it will be OK with him. My daughter, on the other hand, does not really like fish, unlike it is fried, and she was kind of disappointed that I'm 'involving' fish for lunch, and that it is not fish and chips (which happens to be her favourite meal when it comes to fish!)
I wasn't sure whether she would like this, so I made only half a recipe, since there are just the three of us. Surprise, surprise, she loves it! She even complimented me on being such a good cook! I've got to thank Jamie Oliver for that one! LOL!
This Fish Pie is delicious, the mashed potatoes are so good, I even ate a couple of spoonfuls before I spread it over the veggies and fish! Shh....! I served this Fish Pie with a really simple Jamie's Evolution Salad with Yoghurt Dressing, using my own Homemade Yoghurt.
I'm linking this lovely Fish Pie with
I Heart Cooking Club "Something's Fishy" - Jamie Oliver
Cookbook Sundays - Mom's Sunday Cafe (link will open on June 5th)
If you are like me, who loves to bake and cook from the many cookbooks that are on the bookshelves, I would like to invite you to link your yummies to Cookbook Sundays, hosted by the lovely Melynda of Mom's Sunday Cafe. Cookbook Sundays is a great blog hop that encourages us to make use of our cookbooks, which otherwise will be left collecting dust on the bookshelves! So get that cookbook of yours, and whip up something, or if you already have done so, simply link to Cookbook Sundays, it is alway nice to see other recipes being linked and you just might find something that you have been looking for, you never know! You can cook and bake from your cookbooks as much as you want, and just linked them up. Cookbook Sundays will be open on the first Sunday of each month and the link will stay open for a week! You can even linked up any favourite recipes from your previous posts. Hope to see you there!
(adapted from "Jamie's Food Revolution" by Jamie Oliver)
According to Jamie "You can use whatever fish you like, making this as luxurious as you want it to be. If you like your fish pie to be creamy, feel free to add a few tablespoons of creme fraiche or heavy cream to the fish."
sea salt and freshly ground black pepper
2-1/4 pounds potatoes
2 celery stalks
6 ounces grated good Cheddar cheese
1/2 a fresh red or green chili
4 sprigs of fresh Italian parsley
10 ounces salmon fillet, skin off and bones removed
10 ounces finnan haddie or cod fillets, skin off and bones removed
1/4 pound large shrimp, raw, peeled
optional : a good handful of spinach, chopped
optional : a couple of ripe tomatoes, quartered
To prepare your fish pie
Preheat the oven to 400F and bring a large pan of salted water to a boil. Peel the potatoes and cut into 3/4-inch chunks. Once the water is boiling, add your potatoes and cook for around 12 minutes, until soft (you can stick your knife into them to check). Meanwhile, get yourself a deep baking pan or earthenware dish and stand a box grater in it. Peel the carrot. Grate the celery, carrot and Cheddar on the coarse side of the grater. Use the fine side of the grater to grate the zest from the lemon. Finely grate or chop your chili. Finely chop the parsley leaves and stalks and add these to the pan.
To cook and serve your fish pie
Cut the salmon and finnan haddie or cod into bite-size chunks and add to the pan with the shrimp. Squeeze over the juice from the zested lemon (no seeds please!), drizzle with olive oil, and add a good pinch of salt and pepper. If you want to add any spinach or tomatoes, do it now. Mix everything together really well. By now your potatoes should be cooked, so drain them in a colander and return them to the pan. Drizzle with a couple of good lugs of olive oil and add a pinch of salt and pepper. Mash until nice and smooth, then spread evenly over the top of the fish and grated veggies. Place in the preheated oven for around 40 minutes, or until cooked through, crispy and golden on top. Serve piping hot with tomato ketchup, baked beans, steamed vegetables, or a lovely green salad.
(my notes : I did not use any prawns, and for the fish, I used snapper fillet)
Evolution Green Salad
(According to Jamie, you can either have this salad plain with just lettuce, or may add pancetta or smoked bacon, pine nuts and strips of Parmesan cheese. I just had mine plain with some sliced round onions, we love onions!)
1 butterhead lettuce, washed, dried and shred to pieces
Put 1/3 cup of natural yoghurt, 2 tablespoons of white or red wine vinegar, and 1 tablespoon of extra virgin olive oil into a jam jar with a pinch of sea salt and freshly ground black pepper. Put the lid on the jar and shake well.
Just drizzle over lettuce when it is time to serve.