For the topping
- 1kg Maris Piper potato, cut into large chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 2 large eggs, separated
- 400g frozen whole-leaf spinach (frozen weight), defrosted and squeezed dry
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 85g reduced-fat mature cheddar
- whole nutmeg, for grating
One of the most useful of spices for both sweet and savoury…
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
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- a few whole cloves
A clove is the dry, unopened flower bud of the tropical myrtle tree family used to flavour a…
- 1 fresh or dried bay leaf
- 300ml semi-skimmed milk
- 300ml fish stock (from a cube is fine)
- 25g butter
Butter is a dairy product made from separating whole milk or cream into fat and…
- 2 tbsp extra-virgin olive oil
- 50g plain flour
- 1 tsp wholegrain mustard
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.
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.
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.
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.