Thursday, October 30, 2008

Tasty pie full of fish. Yum.

I know, it's been a while. And I'm sorry. Really I am. But when it comes right down to it, I haven't been doing much cooking lately. Doing a lot of travel, but not much cooking. So I'm back and ready to buckle down on the care and feeding of my family. Tonight, for example, I tried something new. Jamie Oliver's Fish Pie. And wow is it ever good.

Try to divorce yourself from the idea of pie crust and think more along the lines of a Shepard's pie. Now you have the picture. Granted, I made a few modifications, changed some ingredients and had to convert grams to cooking measurements I understand (which I'll include below) but the end result is so good, I can't stop wanting more.

Jamie Oliver's Fish Pie (with my modifications)
You can find the original recipe here if you want to compare, or just find a ton of other awesome recipes.
Serves 4 - 6

Kosher salt and freshly ground black pepper
2.5 lbs potatoes (I used Yukon gold, and they rocked)
3 carrots
2 stalks of celery
6 ounces shredded Cheddar cheese
1 lemon
1/2 chopped fresh flat-leaf parsley
11 ounces cod fillets, skin off and bones removed
1 lb smoked salmon fillets, skin off
olive oil (which Jamie measures in "lugs", so I'm not going to measure it either)

Heat your oven to 400°F.
Bring a large pan of salted water to the boil. Cube your potatoes, I don't bother peeling them.
Once your water is boiling, dump the potatoes in and cook until tender.
In a baking pan, shred your carrot, celery and cheese. Add the zest of your lemon and the chopped parsley. Cut your fish into bite sized pieces and put them in the pan. Squeeze the lemon juice over the mixture, add a good drizzle of olive oil, a big pinch of salt and a few grinds of pepper. Mix it all together.

Drain your cooked potatoes and return them to the pan. Add a good "lugs" of olive oil, some salt and pepper and mash until they are nice and smooth.
Spread the mashed potatoes on top of the veggie and fish mixture. I added little fork ruts in mine and drizzled a bit of butter on top, which made it all golden and crispy, so I highly recommend it.
Bake for about 40 minutes. Eat and enjoy.

Jamie recommends serving it with a salad, or katsup and baked beans. I just ate it straight, but that was mostly because I was wiped out today. Next time, I promise, there will be something green on the plate.

No comments: