Smoked haddock & spinach pie

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olive magazine

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Recipe by olive magazine

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1. Wilt the spinach in a knob of the butter for 2 minutes. Season well and squeeze out any excess liquid. Put the haddock in a saucepan with the onion and season well. Pour in the milk, bring to a boil, then take off the heat and leave for 10 minutes. Strain the milk into a jug, set the fish aside and discard the onion.
2. Melt half the remaining butter in a saucepan, add the flour and season. Stir in the milk a little at a time. Bring to 8the boil and simmer for 5 minutes until thickened. Remove the skin from the fish and flake it into the sauce. Melt the remaining butter in a pan over a high heat. Add the mushrooms and cook, tossing, for 5 minutes until lightly browned. Season, mix with the spinach and crème fraîche.
3. On a floured work surface, roll out half the pastry into a 30cm circle and transfer to a lightly buttered baking sheet. Arrange the haddock in the middle, leaving a thick border, then top with the spinach mixture and grated cheese. Roll out the remaining pastry into a slightly bigger circle. Brush the border with some egg glaze, put the pastry lid on top and use a fork to crimp around the edges. Brush with the remaining egg and make shallow lines crisscrossing the pastry with the point of a knife. Chill until ready to bake.
4. Heat the oven to 200C/fan 180C/gas 6. Bake the pie for 15 minutes then lower the temperature to 180C/fan 160C/gas 4 and bake for 35-40 minutes until golden and crisp. Stand for 10 minutes before serving.

Per serving

638 kcalories, protein 33.4g, carbohydrate 31g, fat 43.1 g, saturated fat 22.9g, fibre 1.8g, salt 3.1 g

Latest comments and suggestions

• jojo6969

  30 January 2008

  jojo6969 rated and commented on this recipe

  

  I didn't have any mushrooms but made it the same otherwise - it was absolutely delicious. I'd definitely make it again.

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• Louise

  25 March 2008

  Louise rated and commented on this recipe

  

  Gorgeous. Tasted much lighter than a standard fish pie

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• Gillian

  10 April 2008

  Gillian rated and commented on this recipe

  

  Delicious. Well worth all the prep and cooking time, although won't season as much as recipe calls for next time, as found it on the salty side. The fish and cheese are naturally salty so this should be enough.

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• robin

  05 November 2008

  robin commented on this recipe

  we made this at the weekend to impress some friends coming up from London and it was *delicious*

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• gdoll

  14 February 2009

  gdoll rated and commented on this recipe

  

  I didn't add any extra salt at all and it was perfect! I also added half the amount of cheese to let the lovely haddock flavour shine through.

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• Annie

  05 May 2009

  Annie rated and commented on this recipe

  

  This was delicious - yes, it does take a lot of preparation, but it was worth it!

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• Sheila

  18 October 2009

  Sheila rated and commented on this recipe

  

  The flavours in this pie worked really well although I found assembling it to be a bit tricky. Some of the filling seeped out even though I'd reduced the quantities a little. We ate half then I wrapped the rest of it in foil and froze it. A couple of weeks later I defrosted it overnight and it re-heated easily in the oven by just opening up the foil and laying the whole lot on a baking sheet. It tasted just as good second time round. Definitely one to make again as a good alternative to the usual fish pie.

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Ingredients

• 300g spinach , washed and trimmed
• 50g butter
• 500g smoked haddock
• 1 small onion , cut in half
• 200ml milk
• 20g flour
• 250g mushrooms , trimmed and thinly sliced
• 100ml crème fraîche
• 400g puff pastry
• 200g Gruyère (or other cheese that melts well), grated
• 1 egg yolk , beaten with 1 tsp water

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Difficulty and servings

Serves 6 - 8

Preparation and cooking times

Prep 40 mins

Cook 50 mins

Ingredients

• 300g spinach , washed and trimmed
• 50g butter
• 500g smoked haddock
• 1 small onion , cut in half
• 200ml milk
• 20g flour
• 250g mushrooms , trimmed and thinly sliced
• 100ml crème fraîche
• 400g puff pastry
• 200g Gruyère (or other cheese that melts well), grated
• 1 egg yolk , beaten with 1 tsp water

Per serving

638 kcalories, protein 33.4g, carbohydrate 31g, fat 43.1 g, saturated fat 22.9g, fibre 1.8g, salt 3.1 g

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