hello lovely people I hope you well okay
we’re going to make fish pie an
absolutely great British classic
there’s many many variations I’ve
written a whole load of recipes over the
years for this one it’s super creamy
nice big chunks of fish the feta cheese
the spinach and the piece works totally
well I think it’s my family all the time
got one pot on here with some boiling
water
I’ve got one tray on here now the
beginning of the story starts with a
little tablespoons of olive oil in a
cold pan let it heat up and I’m going in
with one russia of smoked bacon now I
know you might be thinking why one
Russia okay I don’t want bacon in the
fish pie per se but I do want that
incredible smoky flavor then I’m going
to use some spring onions like a
slightly sweeter flavor we’re going to
get in there we go in with the spring
onions now this is a clean carrot
actually there’s no benefit in peeling
it whatsoever so I’m just going to slice
it lengthwise this beginning where we’re
just sort of sweating off the veg that
actually caramelizes the natural sugars
so then we go with the carrots this is
parsley really really fresh one of the
best bits of a fish pie other than the
fish is the beautiful potato heat all
right and I want to pimp it not just in
flavor and visual appeal but also
nutritionally I want to give you more
stuff that’s good for your body so what
do we do first up the tip is don’t peel
it it’s the most nutritional part of the
potato is the skin so the potatoes go
into some boiling water now potatoes are
classed as a starchy carbs they’re not
bad for you but if you have too much of
them that can be a bit of a problem so
by going 50/50 sweet potatoes and
potatoes we’re really you know doing
cool stuff well boil that until they’re
just sort of softened and cooked so the
potato cooked let’s drain those that
steam sort of going is really important
so don’t start mashing it straight away
just leave that for a couple of minutes
so let’s talk about fish you want about
600 grams of fish right so I’ve got 500
grams of salmon 100
two prawns you can take that completely
away and just reflect what is good in
your local fish mongers right what I
want to do is just chunk it up into
bite-sized pieces we need to turn these
veggies into the base of a truly
delicious sauce so the way I’m going to
do that is we’re going to add some flour
two tablespoons of flour go in and
that’s your thickening agent so we’ll
mix that up and now we can start to add
600 mils of milk don’t add it all at
once otherwise it will just not work and
it will start to thicken and this is
going to give you that lovely silky
thickness 2 teaspoons of English mustard
are going to kick this party up I’ve got
frozen peas and frozen spinach I’ve got
400 grams of each as I think lead up in
here they just start to kind of melt and
this sauce will just go really green
when I go in with the peas now and with
the fish right the salmon and the prawn
turn the heat off now we don’t really
need to cook that tool we’re just
literally mixing up that’s kind of
perfect now but I’m thinking it’s gonna
be a bit dry when it’s actually cooked
and just pop a little bit of water or
milk I’m just going to stir that through
that’s 125 grams of feta cheese it
seizes the whole dish beautifully so
mash up the potatoes and sweet potatoes
you know don’t overly mash it I quite
like seeing the two different colors I
definitely give it a nice little
seasoning of salt and some pepper
and now let’s top it sprinkle it on the
top and you don’t have to take it right
to the edge
the reason I’ve done this is because I
kind of wanted like a little mountain
range right and the more peaks and
troughs the more surface area the more
crispy bit on my wax in the oven
ah come on blipping all on the side nice
and juicy crispy crispy Chris I always
go for the corner because I get double
crispy bits that’s just our secret life
they don’t go around telling everyone
that it’s a really really good one so it
were nice little salad wedge of lemon
let’s have a little try super creamy the
topping with the sweet potato in the
potato is really really good nice little
kick there the feta cheese which is
quite unusual in a fish pipe works
totally well you want to know more about
my new book super food family classic
quickly I box up there and enjoy okay
you
we’re going to make fish pie an
absolutely great British classic
there’s many many variations I’ve
written a whole load of recipes over the
years for this one it’s super creamy
nice big chunks of fish the feta cheese
the spinach and the piece works totally
well I think it’s my family all the time
got one pot on here with some boiling
water
I’ve got one tray on here now the
beginning of the story starts with a
little tablespoons of olive oil in a
cold pan let it heat up and I’m going in
with one russia of smoked bacon now I
know you might be thinking why one
Russia okay I don’t want bacon in the
fish pie per se but I do want that
incredible smoky flavor then I’m going
to use some spring onions like a
slightly sweeter flavor we’re going to
get in there we go in with the spring
onions now this is a clean carrot
actually there’s no benefit in peeling
it whatsoever so I’m just going to slice
it lengthwise this beginning where we’re
just sort of sweating off the veg that
actually caramelizes the natural sugars
so then we go with the carrots this is
parsley really really fresh one of the
best bits of a fish pie other than the
fish is the beautiful potato heat all
right and I want to pimp it not just in
flavor and visual appeal but also
nutritionally I want to give you more
stuff that’s good for your body so what
do we do first up the tip is don’t peel
it it’s the most nutritional part of the
potato is the skin so the potatoes go
into some boiling water now potatoes are
classed as a starchy carbs they’re not
bad for you but if you have too much of
them that can be a bit of a problem so
by going 50/50 sweet potatoes and
potatoes we’re really you know doing
cool stuff well boil that until they’re
just sort of softened and cooked so the
potato cooked let’s drain those that
steam sort of going is really important
so don’t start mashing it straight away
just leave that for a couple of minutes
so let’s talk about fish you want about
600 grams of fish right so I’ve got 500
grams of salmon 100
two prawns you can take that completely
away and just reflect what is good in
your local fish mongers right what I
want to do is just chunk it up into
bite-sized pieces we need to turn these
veggies into the base of a truly
delicious sauce so the way I’m going to
do that is we’re going to add some flour
two tablespoons of flour go in and
that’s your thickening agent so we’ll
mix that up and now we can start to add
600 mils of milk don’t add it all at
once otherwise it will just not work and
it will start to thicken and this is
going to give you that lovely silky
thickness 2 teaspoons of English mustard
are going to kick this party up I’ve got
frozen peas and frozen spinach I’ve got
400 grams of each as I think lead up in
here they just start to kind of melt and
this sauce will just go really green
when I go in with the peas now and with
the fish right the salmon and the prawn
turn the heat off now we don’t really
need to cook that tool we’re just
literally mixing up that’s kind of
perfect now but I’m thinking it’s gonna
be a bit dry when it’s actually cooked
and just pop a little bit of water or
milk I’m just going to stir that through
that’s 125 grams of feta cheese it
seizes the whole dish beautifully so
mash up the potatoes and sweet potatoes
you know don’t overly mash it I quite
like seeing the two different colors I
definitely give it a nice little
seasoning of salt and some pepper
and now let’s top it sprinkle it on the
top and you don’t have to take it right
to the edge
the reason I’ve done this is because I
kind of wanted like a little mountain
range right and the more peaks and
troughs the more surface area the more
crispy bit on my wax in the oven
ah come on blipping all on the side nice
and juicy crispy crispy Chris I always
go for the corner because I get double
crispy bits that’s just our secret life
they don’t go around telling everyone
that it’s a really really good one so it
were nice little salad wedge of lemon
let’s have a little try super creamy the
topping with the sweet potato in the
potato is really really good nice little
kick there the feta cheese which is
quite unusual in a fish pipe works
totally well you want to know more about
my new book super food family classic
quickly I box up there and enjoy okay
you
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