Talking to my husband the other day about food, we once again came to the conclusion that we don’t eat fish as often as we should, which is such a shame.
I did not make any promises, for breaking them makes me frustrated and that is something I really don’t need right now – instead, I decided to make roasted salmon for lunch: seasoned with lemon zest and juice, salt and pepper, baked over a layer of sliced leeks – very simple yet very delicious.
I did have left about 200g of salmon, and I did not want to eat it cooked in the same way, so I used it to make Jamie Oliver’s fish pie – he uses a combination of white fish, shrimp and salmon, but I made it with salmon only for it was what I had around. I also reduced the recipe considerably for the original serves 8 people.
It was my first fish pie ever and as I placed it in the oven it looked and smelled really good. My husband was at work, so I texted my sister and asked what she felt about having fish pie for lunch – I know she’d never had fish pie before, so I described the dish for her, and her reply was: “I have never have that, but I love everything in it – I’m coming over!”. :D
The pie tasted delicious and despite the mashed potatoes on top it is such a light dish – we devoured it but it never felt like we’d eaten a lot.
Sweet pea salmon pie
slightly adapted from the delicious Save with Jamie: Shop Smart, Cook Clever, Waste Less
250g potatoes
½ lemon
10g unsalted butter
100g frozen peas
1 small carrot
½ onions
olive oil
1 cup (240ml) whole milk
200g salmon
1 tablespoon all purpose flour
25g frozen spinach
pinch of freshly ground nutmeg
sea salt
freshly ground black pepper
Preheat the oven to 180°C/350°F.
Peel the potatoes and cut into small chunks, then put them into a small saucepan of boiling salted water for 10-15 minutes, or until cooked through. Drain and mash with a pinch of salt and pepper, the zest from the lemon and the butter.
Place the frozen peas in a colander, pour over some boiling water to defrost them, then drain well and pulse a few times in a food processor. Fold them through the mashed potato to create a rippled effect, then leave to one side.
Peel and chop the carrot and onion and cook them in a wide 2 ½ cup-capacity ovenproof dish with a drizzle of oil for 15 minutes, or until softened but not colored, stirring occasionally.
Meanwhile, heat the milk in a small saucepan on a medium heat. Once simmering, add the salmon and cook for around 10 minutes, or until cooked through, then use a slotted spoon to remove them to a plate, taking the pan off the heat. Remove the skin from the salmon.
Stir the flour into the carrots and onions, then gradually add half the milk, a tablespoon at a time, stirring continuously (discard the remaining milk). Stir in the spinach until broken down, then season with salt, pepper and nutmeg.
Flake in the salmon and the juice from ¼ of the lemon and stir gently to combine.
Top with the pea-spiked mash and smooth out, scuffing it up slightly with a fork or a spoon to give it great texture. Bake for 25-35 minutes, or until golden and the filling is bubbling.
Serves 2
Monday, October 6, 2014
Sweet pea salmon pie - turning a piece of fish into something delicious
Posted by
Patricia Scarpin
Labels:
fish,
Jamie Oliver,
peas,
pie,
potatoes,
salmon,
spinach,
vegetables
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4 comments:
I am 100% fascinated by this. I love salmon and think the peas are a perfect complement. I have to try this!
Hi, do you have a facebook page of your blog? i didn't find on your blog a link or something related to it. i'm following you for more than a year and i have tried many recipes. thanks!
Hey, you! Thank you! I'm glad to hear you like the recipes. I do have a Facebook page for my blog, but I write in Portuguese: https://pt-br.facebook.com/TKitchenblog
Done, i found your page, thanks :) it's not a problem that you are writing in Portuguese, i really wanted to follow you. i remember i have looked and searched for your page many times.
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