Recipe: Fisherman's pie

ALLISON PIRRIE-MAWER
Last updated 11:39 23/07/2012
fish pie
Allison Pirrie-Mawer
FISHING FOR COMPLIMENTS: Fisherman's pie with cauliflower and kumara.

Related Links

How to cook fish like a chef Do-it-yourself fish 'n' chips A healthy take on fish tacos Recipe: Cape Malay pickled fish

Relevant offers

Recipes

Rhubarb, rhubarb, rhubarb A delicious vegetarian carbonara Recipe: Chicken and vege winter pie Make healthy food your passion Recipe: Chicken with kale remoulade Recipe: Warm carrot and chickpea salad Broccoli - nature's nutrition powerhouse The one drink you need to fight cold and flu Recipe: Apple tarte tatin Top five cocktail-making tips

NEED TO KNOW

Main ingredient Fish
Type of dish Casserole
Course Main course
Cooking time 1 - 2 hours
Serves/makes 4 - 6
Special options Gluten-free

If you need a winter warmer, this easy fish pie is a sure thing. It's based on Jamie Oliver's easy method, so there's no white sauce to prepare and just potatoes and leek to pre-cook.

I have replaced the regular potato with golden kumara and added some cauliflower to the base.

This pie is best if you can use a variety of firm white fish, mixing a little bit of smoked fish, salmon or even prawns for flavour. Make sure that all the fish is scaled and pin boned, nothing worse than scales or bones with a mouthful of creamy mash.

FISHERMAN'S PIE

1kg mixed fish fillets (I used salmon, smoked fish and Hoki), cut into 2.5CM chunks
1 large leek, finely sliced
1/2 small cauliflower, cut into small florets
2 Tbsp butter
1.5kg golden kumara or potatoes, roughly chopped
200ml cream
1 Tbsp Dijon mustard
50g grated cheddar style cheese
100g Feta cheese, crumbled
Juice and zest of 1 lemon
Salt and pepper

1. Preheat the oven to 180C.

2, In a ceramic or Pyrex dish that can be used on direct heat add one tablespoon of butter and place over a low heat.

3. Add the leeks and cook for 10 minutes until they are soft.

4. Put the kumara with 1/2 teaspoon of salt in a large saucespan of water and bring to the boil, cook until just tender.

5. Drain the kumara and add a tablespoon of butter and mash with a potato masher. Season with salt and pepper.

6. Add the cream, feta and mustard to the leeks in the dish and stir thoroughly, then turn off the heat.

7. Add the fish chunks, lemon juice, zest and cauliflower florets to the dish and stir so everything is coated with sauce.

8. Spread the mashed kumara and potato over the fish mixture. Sprinkle the grated cheddar over the top.

9. Cook for 45-50 minutes or until golden and crisp on top and the filling is bubbling.

Serves 4-6.

For more recipes like this visit Pease Pudding.

Ad Feedback

 

- Fairfax Media

Ratings & Reviews

Recipe search

Special offers
Opinion poll

If you had to, which would you give up for a week?

Chocolate

Makeup

Sex

My cellphone

Vote Result

Related story: The best chocolate recipes ever

Featured Promotions

Sponsored Content