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Spinach fish pie with mustard root mash
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260g pack cod, salmon and smoked haddock
240g pack haddock fillet, cut into chunks
250ml semi-skimmed milk
1 small onion, quartered
260g pack spinach
5g unsalted butter
25g plain flour
1 tsp English mustard
15g Parmigiano Reggiano, finely grated
450g pack swede, carrot & potato mash
1. Put the fish into a saucepan with the milk and onion, cover and bring to a simmer. Simmer on low, uncovered, for 2-3 minutes or until the fish flakes. Boil the kettle.
2. Put the spinach into a colander. Slowly pour the kettle water over it to wilt. Cool with cold water then squeeze with your hands until fairly dry. Spread over a small baking dish. Preheat the grill to high.
3. Lift the fish onto the spinach with a slotted spoon. Discard the onion. Simmer the milk then whisk in the butter and flour. Boil, whisking, for 1-2 minutes until smooth. Stir in half the mustard and cheese, season, then pour over the fish. Heat the mash according to pack instructions, then stir in the remaining mustard and spoon on top. Scatter with the remaining cheese and grill until golden.
Cook’s tip Try using other firm white fish fillets such as cod or monkfish in this recipe.
Typical values per serving:
1 of your 5 a day.