Puffed salmon & spinach fish pie

Puffed salmon & spinach fish pie

Adding greens to your mashed potato topping boosts the health benefits of this classic comfort food bake

Difficulty and servings

Moderately easy

Serves 6

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 1 hr

Super healthy

Method

  1. Boil the potatoes for 20 mins until tender. Meanwhile, put the fish in a frying pan, skin-side down. Stud the onion with the cloves and put into the pan with the bay, milk and stock. Bring to the boil, then cover and simmer for 2 mins. Remove the cod, which should flake easily, then re-cover and cook for 3 mins more until the salmon is just cooked through. Lift out the fish and set aside. Strain the cooking liquid.
  2. In another pan, melt the butter with the oil, stir in the flour and cook for 2 mins until it smells toasty. Take off the heat and slowly whisk in the fish cooking liquid. Return to the heat, whisk until the sauce boils and thickens, then stir in the mustard. Heat oven to 180C/160C fan/gas 4.
  3. Drain and mash the potatoes until smooth, then beat in the egg yolks, spinach and most of the cheese. Season generously with salt, pepper and nutmeg. Whisk the egg whites to soft peaks, then fold into the potato in 2 batches.
  4. Flake the fish into a large baking dish, pour over the sauce and top with the spinachy potato. Scatter with the rest of the cheese and bake for 35-40 mins until golden and risen.

PER SERVING

449 kcalories, protein 33g, carbohydrate 37g, fat 18 g, saturated fat 6g, fibre 6g, sugar 5g, salt 0.8 g

Recipe from Good Food magazine, February 2013.

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Latest comments and suggestions

  • Binder photo Jill B

    22 February 2013

    Jill B commented on this recipe

    I like the sound of this dish, particularly the topping, but worry that the use of both cloves in the sauce and nutmeg in the potatoes will drown the natural flavours. I look forward to reading others' opinions.

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  • Binder photo Andie GF

    23 February 2013

    Andie GF rated and commented on this recipe

    5 stars

    Great recipe. Surprisingly light tasting. Husband loved it so much, he finished the lot (no leftovers!). On my do again list.

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  • Binder photo csatikati

    23 February 2013

    csatikati rated and commented on this recipe

    4 stars

    The meal was nice but fell a little short of my expectations. It is indeed quite healthy so still happy I made it. Important to know that it takes way longer than 1h 15m to make it and needs a LOT of pots and other kitchen appliances.

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  • Binder photo Julie Bahrain

    25 February 2013

    Julie Bahrain rated and commented on this recipe

    4 stars

    Nice fish pie - not sure if it worth the extra effort of whisking the egg white etc though. Like the idea of spinach in the mash as a good way of getting extra veg.

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  • Binder photo getinmabelly

    10 March 2013

    getinmabelly rated and commented on this recipe

    5 stars

    Very tasty and very well received dish. The spices melt in, such that as the chef I can pick them out but on eating, they are detected as an underlying earthy taste, complementing the fish and spinach. All eaters were very impressed and there wasn't a scrap left at the end, even though I'd made more than enough

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  • Binder photo Akkie

    18 March 2013

    Akkie rated and commented on this recipe

    5 stars

    Loved this dish, all the flavours fit together really well and blended all together. The only thing I don't understand is why the Good Food magazine states this can not be frozen, while other fish pies seem to have similar ingredients but can be frozen... Maybe I'll try freezing this anyway.

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  • Binder photo Andcalv

    06 May 2013

    Andcalv rated and commented on this recipe

    4 stars

    Nice fish pie with spinach topping. Puffed up nicely with the addition of egg white. I added double amount of mustard. Very tasty dish.

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  • Binder photo Rolande

    22 May 2013

    Rolande commented on this recipe

    On my list "to do" ;-)

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  • Binder photo Melody0418

    Today

    Melody0418 rated and commented on this recipe

    3 stars

    Wish I'd read all the comments before I started ... Took WAY longer than 1 hr 15 m. Lots of washing up. Filling nice & manageable. Topping - lots of work & not much appreciation at the table. If I make filling again will plate it up differently.

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Difficulty and servings

Moderately easy

Serves 6

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 1 hr

Super healthy

Ingredients

FOR THE TOPPING

  • 1kg Maris Piper potatoes , cut into large chunks
  • 2 large eggs , separated
  • 400g frozen whole-leaf spinach (frozen weight), defrosted and squeezed dry
  • 85g reduced-fat mature cheddar
  • whole nutmeg , for grating

FOR THE FILLING

  • 500g fish - a mix of white and salmon is good (I used 2 frozen salmon fillets and 2 cod, defrosted)
  • 1 onion , halved
  • a few whole cloves
  • 1 fresh or dried bay leaf
  • 300ml semi-skimmed milk
  • 300ml fish stock (from a cube is fine)
  • 25g butter
  • 2 tbsp extra-virgin olive oil
  • 50g plain flour
  • 1 tsp wholegrain mustard
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PER SERVING

449 kcalories, protein 33g, carbohydrate 37g, fat 18 g, saturated fat 6g, fibre 6g, sugar 5g, salt 0.8 g

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