All-in-one, potato, spinach and caper fish pie
- February 2018
- Serves 6
- Hands-on time 25 min, oven time 20-30 min
Try out this lighter version of fish pie that still sees a creamy spinach and caper white sauce topped with flaky puff pastry. Plus, it’s ready in under an hour.
If you generally prefer your fish pies without a potato topping, take a look at this crumble-topped fish pie.
- 21.6g (10g saturated)
- 44.1g (6.9g sugars)
- 500g potatoes, cut into large chunks
- 4 medium free-range eggs, plus an extra egg, beaten, to glaze
- 200g baby leaf spinach
- 600ml semi-skimmed milk
- 600g skinless sustainable white fish (hake, cod, coley or haddock), cut into chunks
- 40g unsalted butter
- 45g plain flour
- 100ml dry white wine
- 2 tbsp non-pareille capers (these small capers are the best; the name means without equal in French)
- 320g pack ready-rolled reduced-fat puff pastry
You’ll also need:
- 1.5-1.6 litre pie dish
- Bring the potatoes and eggs to the boil in 2 separate pans of cold water, reduce to a fast simmer once boiling and cook for 8 minutes. Drain the potatoes and set aside. Put the eggs in a colander and cool under cold running water, then peel, chop coarsely and set aside. Put the spinach in a colander in the sink and pour over boiling water from the kettle. Run under cold water to cool, then squeeze out any excess water using the back of a wooden spoon. Set aside.
- Heat the oven to 220C/200C fan/gas 7. Heat the milk in the saucepan you used for the potatoes until steaming but not boiling, then add the fish and poach for 3 minutes. Remove the fish with a slotted spoon and set aside on a plate, reserving the milk in the pan.
- Melt the butter in the pan you used for the eggs, then stir in the flour with a wooden spoon, mixing well to form a thick paste. Add the wine and cook to reduce, stirring, for 2 minutes over the heat. Gradually add the reserved milk until half is incorporated, stirring well after each addition, then add the rest of the milk along with the capers and cook for a few minutes more, stirring until thickened and smooth. Add the cooked potatoes, spinach and eggs, then flake in the fish, stir gently to combine and season to taste with salt and pepper.
- Spoon the mixture into the pie dish, brush the rim with some of the beaten egg, unroll the pastry over the top, then trim, leaving a 3cm excess all round. Roll up the excess pastry all around so it rests on the rim of the dish, then press down on it with a fork to crimp and seal all around. Brush all over with more beaten egg then, using the tip of a sharp knife, make a hole in the top for the steam to escape. You could use the pastry offcuts to decorate the pie, if you like, sticking them on with beaten egg. Bake for 20-30 minutes until the pastry is golden.
Make the unbaked fish pie up to 24 hours in advance and keep in the fridge. Alternatively, freeze it in its pie dish for up to 1 month. Cook from frozen, adding an extra 15-20 minutes to the cooking time.
This all-in-one fish pie uses lighter puff pastry and a white sauce made using semi-skimmed milk and wine, rather than cream.
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