Jamie Oliver’s fish pie – Ministry of Food

hi guys welcome to the ministry of food
we’re going to make a lovely fish pie
fish pile of difference I love a bit of
fish pie but in the past people have
said oh it’s a bit indulgent too much
cream and stuff like that so it’s a
slightly healthier fish pie it’s very
flexible because you can use things like
prawns salmon had it but I’ve got here
smoked haddock but you know if you want
to have cheaper fish you can go Pollock
and Cod and bits and pieces like that
you can get rid of the prawns so you can
really make this your own and I think
it’s dead simple especially if you’re a
basic cook so first of all what we want
to do is I’ve got some carrot two sticks
of celery
I’ve got about 150 grams of cheddar
cheese I’ve got some chili of course
what would I do with that my chili
couple of tomatoes some parsley a lemon
handful of spinach and my lovely fish so
I’ve got about 750 grams of fish here
you can mix it up you can have all the
same fish I love the idea of the smoked
haddock because that smoked element
makes it taste like fish pie so what
I’ve done here is I’ve done this all in
a box grater cuz a lot of people have
got this and if you’re not very good at
the old knife skills this helps you out
also by breaking it like this it cooks
much quicker now if you haven’t got
celery you can just use carrots and a
little onion if you want so there you go
there’s a celery carrot all right your
fingers when you do this so there you go
got cheddar cheese going in like that
and I haven’t picked up this box grater
yet because I it all fall out so just
keep it going I guess the thing about
this is a lot of people that can’t cook
a scared about knife skills and the
great thing about this dish is it’s
incredible it’s wonderful you know put
it in the middle of the table and
everyone’s that wire what’s that and you
haven’t got to use a single knife then
to chop up the veg the carrot celery or
anything like that
even when it comes to the chili I want
to do it on the finer side which is this
side here I don’t deal on the chunky
side because if we get a big man for the
chunky chili then you’ll know about it
and don’t blame me I’m gonna put that
half a chili in there not that
so every household should have one of
these a nice earthenware type dish about
two inches high so big you could get six
to eight portions of food in here I’m
literally going to pick the board up and
put everything in there there we go
and then the fish 350 grams of salmon
I’m just going to cut it up into sort of
inch chunks now if you go to a fish
mongers and have a little conversation
with him and a little wink fish mongers
will always have offcuts when they fill
it big Phillips of fish there’ll be
little tail pieces and there’s nothing
wrong them but they’re not quite as
attractive so he might have a little
fish pie sort of selection of fish that
will give you for a really good price so
it’s well worth asking in that the
smoked had it I love it it’s brilliant
it’s got that smoky flavour around 300
grams of the smoked haddock and that can
go straight in and then prawns 100 grams
150 grams of prawns and as I said you
know if you can’t get hold of that fish
if the prawns are expensive you know if
you’ve got frozen prawns
no worries know where to talk change the
fish duck and dive basically you need a
nice mixture of 700 grams of fish now
parsley nice herb and what you get a
little handful like that take the end
off of the stalks get rid of them and
then these stalks here nothing wrong
with these at all nice and sweet and
crunchy so I’m just going to literally
chop these away you don’t want it to be
chunky giant chopping as finely as
possible keep the tip of your knife on
the ground and just move it backwards
and forwards in that way and that can
get swiped up like that and go into your
fish lemon juice one whole lemon juice
squeezed into there catch the pips in
your hand don’t want those I’m going to
chop up some Tomatoes these are optional
but you know tomatoes are lovely great
with fish and sweet just Clank them up
and don’t worry about any particular
shape just small bite-size pieces like
that
spinach straight in there and then all
I’ve literally got to do is drizzle it
with about four tablespoons of olive oil
I’m going to pinch of salt and pepper
and then just carefully jiggle it about
this is a million miles away from a
traditional fish pie but it’s really
really nice you got everything there you
got beer Chile sweet tomatoes spinach
and you can see I’m just moving it
around with my hand all that fish is raw
so you know it’s not going the other
cooked and had all the life cooked out
of it I love it and it’s quick quick
quick quick and that’s what we’re
looking for so let’s just get rid of
this wash me hands okay mashed potato of
course you need mashed potato on a fish
pie I’m not going to show you how to
peel potatoes I’m sure you’re absolutely
more than cable to do that I’ve cut them
up into sort of squash ball sized chunks
cook them in salted boiling water for
about ten to thirteen minutes how do you
tell if the potatoes are cooked I just
pull one out put a knife through it and
if it breaks up or it goes through
easily Bob’s your uncle
now just want to drain these potatoes
then put them back in the pan we have a
little knob of butter butter and
potatoes you know very important you can
put a little olive oil in there if you
want pinch of salt and pepper so it’s
quite important here under seasoned
potatoes not nice
okay nothing now it makes if you haven’t
got it
no worries doesn’t matter next time you
round the spice area in the supermarket
or market but I one of these babies
nutmeg and about ten little grapes on
the fine side of a grater or potato is
mega really really Megan it because just
tastes and smells completely different
than anything you’ve ever four and then
we’re mashing
give it a good old mashing absolutely
you want to be tasting it absolutely you
want to taste it but I’m pretty happy
with that and then just pile this on top
of your fish
some people like more potatoes all I do
now is sort of push the potatoes around
to every corner what’s quite nice is if
you cover the fish then the fish
essentially steams and banks under the
potatoes so just literally rough all
this up you can chop it up with your
fork and you can have a little drizzle
up of olive oil or a tiny little bit of
cheese if you want overtop no worries at
all and then what we’re going to do is
we found this in the oven for about 40
minutes at 200 degrees and it will look
as my make Delia would say here’s one I
made earlier like this delicious let’s
have a little look at this if I went
round anyone’s house and got that I
would be well chuffed well impressed and
you don’t need knife skills
you haven’t got all those stages get
that spoon under there you got the
crispy potato you got the soft potato
underneath you’ve got that wonderfully
cooked fit
you