Spring greens with lemon dressing
Serve up nutritious greens with fresh garlic and lemon flavours for a healthy and versatile side dish
Kedgeree fish pie
Serves 6
More effort
Prep:
Cook:
plus chilling
If you like the subtle spicing and smokiness of the traditional brunch dish, you'll love the flavours of this mash-topped pie
Skip to ingredients
- 12 quail eggs
- 400g can light coconut milk
- 400ml whole milk
- ½ small pack corianderleaves chopped, stalks left whole
- ½ small pack parsleyleaves chopped, stalks left whole
- 350g skinless smoked haddockfillet, cut into 2-3cm cubes
- 350g skinless sustainable white fish(cod, unsmoked haddock or pollock work well), cut into 2-3cm cubes
- 85g butter
- 1 large onionfinely chopped
- 85g plain flour
- zest and juice 1 lemon
- 200g fresh or frozen pea
For the mash topping
Nutrition: per serving
- kcal626
- fat27g
- saturates16g
- carbs62g
- sugars11g
- fibre8g
- protein37g
- salt1.7g
Method
step 1
For the mash topping, bring a large pan of water to the boil. Add the potatoes and turmeric, and simmer until the potatoes are completely tender. Drain well and tip back into the pan to steam-dry over a low heat. Meanwhile, melt the butter in a small pan and add the curry powder to cook for a couple of mins. Stir in the milk and warm through. Mash the potatoes until really smooth (use a potato ricer if you have one), then stir in the buttery, curried milk. Season well and set aside while you make the filling.
step 2
Bring a medium pan of water to the boil. Add the quail’s eggs and boil for 3 mins. Plunge into a bowl of cold water to cool quickly, and peel.
step 3
Mix the coconut milk and whole milk in a frying pan with the coriander and parsley stalks, and heat until just a couple of bubbles appear. Add all the fish, cover and cook for 5-8 mins until just cooked. Lift the fish onto a plate and strain the milk into a jug.
step 4
Melt the butter in a large frying pan, add the onion and fry gently until soft. Stir in the flour for 2 mins, then stir in the milk mixture, a little at a time, until you have a smooth sauce. Bring to the boil and simmer for 5 mins, stirring continuously until thickened. Turn off the heat and stir in the lemon zest and juice, peas and chopped herbs with some seasoning to taste.
step 5
Put the fish and quail’s eggs back in the pan, then tip into an ovenproof dish. Pipe or spoon the mash on top. Can be made 1 day ahead, covered with cling film and chilled. Or freeze for up to 3 months – defrost thoroughly in the fridge before cooking.
step 6
Heat oven to 200C/180C fan/gas 6 and bake for 30-35 mins until golden on top and bubbling underneath.
