hi guys okay we’re gonna make a super
easy and delicious Italian style fish
pie you’re gonna love it and I’m gonna
be bigging up my beautiful bakeware
range so the nice thing about this
recipe is it’s really simple to do I’ve
got some mashed potato here just simply
mashed boiled and peeled potatoes mash
it up with a little milk and butter and
salt so that’s done now the first job
that I’m gonna do is I’m going to kind
of create a really delicious tomato
salad just nice little mouth piece sizes
we’re just going to put those into the
bowl then you want to season it nice and
generously with salt and pepper so
that’s your basic seasoning just toss
the tomatoes up with a salt and pepper
we’re going to go in we’re possessed and
the juice of one lemon I’m going to go
in with about the same amount of extra
virgin cold-pressed olive oil about
three or four tablespoons okay I want to
get one clove of garlic I’m gonna use
spring onions because if I put sort of
raw onions in there I don’t feel they’re
going to cook in the time that this
beautiful dish is gonna cook so I’m
gonna finely slice those I’m now going
to slice up a chili taste your chilies
see how hot they are and you just want
it very subtle okay so I’m going to use
half a chili here and in it goes with
the tomatoes and then I’m going to hit
it with a nice big handful of basil and
some parsley it’s beautiful beautiful to
use herbs so I’ll just roll them up like
that it smells incredible so in we go so
I’m going to mix this up now what’s
beautiful is we’re going to let this sit
for about 10 15 20 minutes and what
you’ll get is the juices coming out of
there and actually what we’ve made there
is a dressing it’s gonna be so good but
at the same time we don’t want that
liquid in our fish pie because it’s just
not gonna be nice okay so what we’re
gonna do is just let that sort of just
macerate and all those beautiful flavors
mix up okay then we’ll drain it and
we’ll have dressing on one side and a
beautiful light summery tomato salsa on
the other which we’ll cook with the fish
and then mash
tato and it’s going to be a fantastic
fantastic fish pie so over there we’ve
got some lovely lemon sole place and
prawns you can really pick the fish that
you like and also it can work to any
budget okay so I’m going to slice up the
prawns like that and that goes into our
dish with the place
I’m just going to slice them in half and
I’m just going to roll them up like a
little rose okay what’s the point in
doing this well when you actually dig in
there later it’s going to look and feel
and cook completely different to the
chunks of prawns so with the lemon sole
what I’ll do here is I’ll just lay that
in and out like threads beautiful okay
so we’ve got the fish there the tomatoes
have been macerating beautifully I’m
just going to drain that into my nice
salad bowl here then move them over to
the fish just sprinkle those on the top
like that and what I want to do is just
kind of use my fingers just to kind of
push and tuck in the tomatoes in and
around the fish so what you end up with
is a lovely dressing you can put a
little bit more olive oil in there look
at that it’s so fresh it’s so good
two more ingredients to finish this and
they’re classic Italian ingredients so I
only need about 100 to 150 grams of
creme fraiche 50 60 grams of pecorino
not to make it cheesy I’m using it like
a seasoning so this is one of my Jamie
Oliver piping bags basically snip off
the end I just unscrew this part here
and then I push this in this side slip
that on like that and then load it up
with potato take the edge out like that
and just sort of shake it down pinch the
top and just twist it around and then
you are fully loaded and ready to go and
then you can do any piping you want I’m
simply going to pipe it in the simplest
form which is up and down by having
these little nozzles like that it
creates those beautiful lines and that
means more crispy bits whack this in the
oven for about half an hour until this
potato is golden and crisp and gorgeous
let’s let that cook and then I’ll show
you how to serve it up
I’ve got some really basic everyday
salad leaves here like around lettuce
cheapest letters in the world some baby
spinach some rocket because we’re in
that sort of Italian vibe what’s amazing
is you get kind of flavors that kind of
smell like the greenhouse in that
dressing really really good really
really lovely
topped off with a big old wad of vibrant
salad mmm what’s really nice is it just
cooked so well together it’s very light
and fresh really really good absolutely
gorgeous you’ve got to give that a go
now guys if you want to see more of my
bakeware range and more information hit
the I box up there and if you want to
check out my lovely wife’s fish pie
recipe and the details are in the
information box below until next time
bye
easy and delicious Italian style fish
pie you’re gonna love it and I’m gonna
be bigging up my beautiful bakeware
range so the nice thing about this
recipe is it’s really simple to do I’ve
got some mashed potato here just simply
mashed boiled and peeled potatoes mash
it up with a little milk and butter and
salt so that’s done now the first job
that I’m gonna do is I’m going to kind
of create a really delicious tomato
salad just nice little mouth piece sizes
we’re just going to put those into the
bowl then you want to season it nice and
generously with salt and pepper so
that’s your basic seasoning just toss
the tomatoes up with a salt and pepper
we’re going to go in we’re possessed and
the juice of one lemon I’m going to go
in with about the same amount of extra
virgin cold-pressed olive oil about
three or four tablespoons okay I want to
get one clove of garlic I’m gonna use
spring onions because if I put sort of
raw onions in there I don’t feel they’re
going to cook in the time that this
beautiful dish is gonna cook so I’m
gonna finely slice those I’m now going
to slice up a chili taste your chilies
see how hot they are and you just want
it very subtle okay so I’m going to use
half a chili here and in it goes with
the tomatoes and then I’m going to hit
it with a nice big handful of basil and
some parsley it’s beautiful beautiful to
use herbs so I’ll just roll them up like
that it smells incredible so in we go so
I’m going to mix this up now what’s
beautiful is we’re going to let this sit
for about 10 15 20 minutes and what
you’ll get is the juices coming out of
there and actually what we’ve made there
is a dressing it’s gonna be so good but
at the same time we don’t want that
liquid in our fish pie because it’s just
not gonna be nice okay so what we’re
gonna do is just let that sort of just
macerate and all those beautiful flavors
mix up okay then we’ll drain it and
we’ll have dressing on one side and a
beautiful light summery tomato salsa on
the other which we’ll cook with the fish
and then mash
tato and it’s going to be a fantastic
fantastic fish pie so over there we’ve
got some lovely lemon sole place and
prawns you can really pick the fish that
you like and also it can work to any
budget okay so I’m going to slice up the
prawns like that and that goes into our
dish with the place
I’m just going to slice them in half and
I’m just going to roll them up like a
little rose okay what’s the point in
doing this well when you actually dig in
there later it’s going to look and feel
and cook completely different to the
chunks of prawns so with the lemon sole
what I’ll do here is I’ll just lay that
in and out like threads beautiful okay
so we’ve got the fish there the tomatoes
have been macerating beautifully I’m
just going to drain that into my nice
salad bowl here then move them over to
the fish just sprinkle those on the top
like that and what I want to do is just
kind of use my fingers just to kind of
push and tuck in the tomatoes in and
around the fish so what you end up with
is a lovely dressing you can put a
little bit more olive oil in there look
at that it’s so fresh it’s so good
two more ingredients to finish this and
they’re classic Italian ingredients so I
only need about 100 to 150 grams of
creme fraiche 50 60 grams of pecorino
not to make it cheesy I’m using it like
a seasoning so this is one of my Jamie
Oliver piping bags basically snip off
the end I just unscrew this part here
and then I push this in this side slip
that on like that and then load it up
with potato take the edge out like that
and just sort of shake it down pinch the
top and just twist it around and then
you are fully loaded and ready to go and
then you can do any piping you want I’m
simply going to pipe it in the simplest
form which is up and down by having
these little nozzles like that it
creates those beautiful lines and that
means more crispy bits whack this in the
oven for about half an hour until this
potato is golden and crisp and gorgeous
let’s let that cook and then I’ll show
you how to serve it up
I’ve got some really basic everyday
salad leaves here like around lettuce
cheapest letters in the world some baby
spinach some rocket because we’re in
that sort of Italian vibe what’s amazing
is you get kind of flavors that kind of
smell like the greenhouse in that
dressing really really good really
really lovely
topped off with a big old wad of vibrant
salad mmm what’s really nice is it just
cooked so well together it’s very light
and fresh really really good absolutely
gorgeous you’ve got to give that a go
now guys if you want to see more of my
bakeware range and more information hit
the I box up there and if you want to
check out my lovely wife’s fish pie
recipe and the details are in the
information box below until next time
bye
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