Non-traditional Fish Pie
Adapted from Annabel Karmel’s recipe for Nursery Fish Pie
Fish Pie just sounds so, frankly, unappealing. But when I heard the twins in Leila’s class and their parents all loved this Annabel Karmel recipe, I thought I’d like to give it a try. I made a few changes, such as doubling the fish, swapping out the mashed potato topping for a slower-glycemic topping of mashed carrot and sweet potato, and adding shallots/leeks and veggies to the filling.
This recipe was a winner with mommy, daddy and Baby Boy-yer. LL still stands firm in her dislike of casseroles and fish that is not deep-fried. (I told her it was a chicken pot pie and she ate it begrudgingly.) I know this is some kind of karmic payback for my childhood hatred of fish.
- 1 shallot, minced
- 3 cloves of garlic, minced
- ¼ c. leeks, chopped
- 8-12 oz. each of cod or haddock and salmon filet
- 12 oz. milk
- 1 bay leaf
- salt and pepper
- 2 full sprigs of fresh parsley, chopped
- 1.5 oz. grated cheddar
- 1 handful fresh dill, chopped
- Juice of ½ a lemon
- 1 hard boiled egg, chopped
- ½-3/4 c. frozen peas
- 1 c. frozen spinach or spinach and mixed frozen veggies, like carrots and corn
- 4 large carrots
- 1 large sweet potato or a combination of potato and swede (totaling with the carrots about one and a half pounds)
- 2 Tbsp. milk
- a small pat of butter (optional)
- top with a sprinkling of panko breadcrumbs (omit if gluten free)
Topping: Boil the carrots and potato for the topping in salted water until tender. When finished, drain and mash the topping with remaining milk and butter.
Filling: Saute shallots, garlic, celery and leeks in EVOO until the onions are golden and the celery is well cooked and softened. Meanwhile, in another pot or saucepan, put the fish, peas, milk, salt and pepper, bay leaf, parsley and dill to simmer for 5 minutes or until the fish is cooked through. Take out the fish, mix in the lemon and egg, and set aside. Retain the cooking liquid. You may thicken the liquid with a roux of butter and flour or skip this step and simmer with the remaining vegetables until cooked and then turn off the heat and add the cheddar, stirring to melt it. Mix the milk/vegetable mixture back into the fish. Transfer all to a casserole dish (I used my round, high sided corning ware, which holds 2.5 quarts.) Spread the topping over the fish and veggie mixture and bake at 350 for about 20 minutes.
In the past, I have made this a day ahead and then baked it just before serving.