ingredients
4 large potatoes, cut into cm cubes
2 tablespoons milk
1 knob butter
2 leeks, washed, white parts sliced into 5mm rounds
2 carrots, grated
bunch washed and finely sliced kale
1 handful parsley
4 medium fresh fillets fish, cut into 5cm x 5cm pieces
juice of 1 lemon
2 teaspoons seeded mustard
salt and pepper, to taste
method
Preheat the oven to 230ºc. In a large saucepan, cover the potatoes with water and boil until soft. Meanwhile, melt the butter in a frying pan over a medium heat. Add the leeks and fry until they are soft and becoming translucent. Add the carrots and stir intermittently for 2 minutes until carrot softens. Add the kale and parsley and 2 tablespoons water and stir intermittently. Remove from heat once kale has wilted. Drain the potatoes. Add the milk and mash. Season with salt and pepper.
Line a large (30cm x 15cm) Pyrex dish with the fish pieces. Squeeze the lemon juice over the fish. Evenly layer the fish with the kale mixture and spread the seeded mustard over the top. Cover with the mashed potatoes and breadcrumbs.
Bake for 25-30 minutes until the breadcrumbs are browned and crunchy. Yum!
optional
You can also add a handful of cheese between the kale and potato layers. Usually, recipes for fish pie call for firm fish but I don't think it matters all that much. The dish isn't so much about how it plates up but how the flavours meld together. I've used bream for this recipe but when I've made it, in the past, I've used salmon and prawns too.
4 large potatoes, cut into cm cubes
2 tablespoons milk
1 knob butter
2 leeks, washed, white parts sliced into 5mm rounds
2 carrots, grated
bunch washed and finely sliced kale
1 handful parsley
4 medium fresh fillets fish, cut into 5cm x 5cm pieces
juice of 1 lemon
2 teaspoons seeded mustard
salt and pepper, to taste
method
Preheat the oven to 230ºc. In a large saucepan, cover the potatoes with water and boil until soft. Meanwhile, melt the butter in a frying pan over a medium heat. Add the leeks and fry until they are soft and becoming translucent. Add the carrots and stir intermittently for 2 minutes until carrot softens. Add the kale and parsley and 2 tablespoons water and stir intermittently. Remove from heat once kale has wilted. Drain the potatoes. Add the milk and mash. Season with salt and pepper.
Line a large (30cm x 15cm) Pyrex dish with the fish pieces. Squeeze the lemon juice over the fish. Evenly layer the fish with the kale mixture and spread the seeded mustard over the top. Cover with the mashed potatoes and breadcrumbs.
Bake for 25-30 minutes until the breadcrumbs are browned and crunchy. Yum!
optional
You can also add a handful of cheese between the kale and potato layers. Usually, recipes for fish pie call for firm fish but I don't think it matters all that much. The dish isn't so much about how it plates up but how the flavours meld together. I've used bream for this recipe but when I've made it, in the past, I've used salmon and prawns too.
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