Creamy Fish Pie with Lemon & Dill

Name: Creamy Fish Pie with Lemon & Dill
Cuisine: Israel
Ingredients: ½ tsp olive oil; 1 small onion; 8 black peppercorns; 2 bay leaves; 2 parsley sprigs; 300 g (11 oz) cod or haddock fillet; 300 g (11 oz) cod or haddock fillet; 300 g (11 oz) skinless salmon fillet; squeeze of lemon juice; white part of a leek; 2 rounded tbsp flour; ½ tsp salt; 20 grinds black pepper; 125 g (4 oz) baby spinach; 3 tbsp snipped fresh dill; squeeze fresh lemon juice; 50 g (2 oz) grated extra mature cheddar; 750 g (1 lb 10 oz) large potatoes; 350 g (12 oz) cauliflower; 6 tbsp milk; 6 tbsp milk; 25 g (1 oz) butter; ¼ tsp ground nutmeg; 1 tsp fine sea salt; pinch of white pepper; pinch of white pepper

Preparation info

Serves:
6
generously

Difficulty
Easy

Appears in

To Life!

By Judi Rose and Jackie Rose

Published 2020

About

A comforting dish packed with an array of vegetables, concealed under a golden cauliflower and mashed potato topping, a stealthy way of helping veggie-averse kids to eat their five-a-day.

Ingredients

½ tsp olive oil
1 small onion
8 black peppercorns

Asia
Israel
Fish course
Pescatarian
Pie
Mediterranean
Jewish

Method

Lightly oil a gratin dish 28-30 cm (11”-12”) long and at least 5 cm (2”) deep. Peel and thinly slice the onion.

Put the fish in a wide pan, preferably non-stick, with the onion, bay leaf, peppercorns, salt and parsley. Add the milk, lemon juice and just enough water to cover. Bring slowly to the boil then remove from the heat, cover and leave to stand for 10 minutes although longer will