crispy fish pie
How to make crispy fish pie recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
butter, for greasing
200 g (7 oz) frozen spinach
400 g (13 oz) skinless salmon fillet, cubed
250 g (8 oz) skinless smoked haddock fillet, cubed
4 eggs
100 ml (3½ fl oz) crème fraîche
2 tablespoons boiling water
50 g (2 oz) dried breadcrumbs
salt and pepper
Method:
Lightly grease an ovenproof dish. Place the spinach in a sieve and pour over boiling water from the kettle until it has defrosted. Lay the spinach on a sheet of kitchen paper and squeeze to get rid of excess water.
Arrange the spinach in the ovenproof dish and place the fish on top. Make 4 small holes between the fish pieces and crack an egg into each one.
Mix the crème fraîche with the measurement water and season to taste. Pour over the fish, then scatter with the breadcrumbs. Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 25 minutes or until golden and bubbling and the fish is cooked through.
For fish pots with crispy topping, divide 250 g (8 oz) skinless smoked haddock fillet, cut into small pieces, between 4 ramekins. Stir together 75 ml (3 fl oz) crème fraîche, a handful of chopped chives and 2 tablespoons water, then stir into the fish.
Place in a preheated oven, 180°C (350°F), Gas Mark 4, for 5–7 minutes. Crack an egg on top of each ramekin, top with a sprinkling of dried breadcrumbs and a drizzle of melted butter, then return to the oven for a further 10–12 minutes until the eggs are set. Serve with crusty bread. Total cooking time 20 minutes.
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