Low-Fat Fish Pie

fish pie

Fish pie is a bit of a struggle in my house because Mr B doesn’t like prawns or smoked haddock and will not countenance the inclusion of peas or hard boiled eggs. If it were up to me, I would include all those things. You, of course, can do if you wish. Instead I include spinach, which goes very nicely with fish, and have peas on the side.

This is a good low-fat version – no cream or cheese, but very tasty nevertheless.

Ingredients
Serves 4

About 700g mixed uncooked fish – choose from cod, haddock (smoked or unsmoked), Pollack, salmon, John Dory. Include prawns if you like them.
½ pint milk (skimmed milk for lower fat)
1 leek, chopped
1 small onion, chopped
A large bunch of spinach
2 tablespoons cornflour
A small handful of parsley, finely chopped
A knob of butter

1kg/2lbs floury potatoes like King Edwards or Desiree
Some more milk
Salt and pepper

The Cooking

First peel and potatoes and put them on to boil in some salted water. This should take about 15/20 minutes.

Meanwhile you need to poach the fish in the milk. In a non-stick pan, heat up the ½ pint of milk and the mixed fish (excepting prawns if already cooked) and let it simmer on a low heat for about 8 minutes or until the fish breaks up and flakes easily. Drain the fish, keeping the milk. Break up the fish into chunks – but be gentle, you don’t want to mash it up.

Put the oven on to pre-heat at 180C/360F.

In the same pan as you did the fish (you could use another pan, this just saves on washing up), melt the knob of butter and gently fry the leak and onion until they are soft but not browned (takes about 4 minutes).

Pour a little of the milk into a mug and mix it with the cornflour. Mix together the fish, leaks, onions and all the milk including the cornflour bit. Add a little salt and pepper and the parsley. Pour the mixture into your pie dish. Scatter the spinach on top of the mixture.

By now the potatoes should be done, so drain and mash them with a little milk (and butter if you like). Don’t make it too wet as it will absorb liquid from the pie filling. Once mashed, spoon it over the spinach-topped pie mixture, covering it evenly. Using a fork, drag the tines along the top of the potatoes in rows to make ridges – this is so that it crisps up nicely in the oven.

Pop the whole lot in the oven and in about 10 or 15 minutes the top will have hopefully gone a nice crispy brown. It’s ready! Serve with peas.

fish pie

Mussels in Cider and Cream Sauce

mussels

As you can see, I served my mussels in cider with linguini. You could too, or just have it on its own with some bread to mop up the sauce. It’s not pretty food, hence the rather messy composure of the photo – sorry – but I assure you it tastes amazing. And I find it’s not worth trying to get the mussels out with a knife and fork – dive in and use your hands. It’s hands-on food. Rar.

Ingredients
Serves 2

About 300g mussels, alive
A knob of butter
1/2 an onion, or a couple of shallots
1 clove garlic
About 100ml cider
2 or 3 tablespoons double cream

The Cooking

First, clean your mussels. Wash them and throw away any that don’t close when you tap them sharply. Pull out their “beards”. I always used to assume that this “beard” was trapped seaweed but it turns out it’s actually called the mussel’s byssus, and the mussel manufactures it itself in order to attach itself to rocks. Pretty cool.

Chop the onion/shallots and garlic finely. Melt the butter in a saucepan large enough to accomodate all the mussels. Gently fry the onions for a couple of minutes and then add the garlic. Fry for another minute or so, and then pour in the cider. Once the cider is bubbling away, put the mussels in and put the lid on tightly.

Give it a good shake every minute or so for 3 or 4 minutes, by which time the mussels will probably all be open and cooked.

Drain the mussels, reserving the cooking liquid. Put the cidery cooking liquid back into the pan and turn up the heat. Add the cream and simmer the liquid until it’s reduced and thickened a little.

To serve, pour the creamy liquid back over the mussels and mix with cooked pasta if you’re having it with that. Eat eat eat!