Monday, 30 April 2012
Caribbean Fish Pie
Wow. That's all I can say about this dish - I absolutely loved it! I don't know about you, but I get so bored with the usual fish pie, that I rarely make it these days. I was reading a forum where fish pies were being discussed, and all were based on a white/parsley sauce until someone mentioned this one and it caught my attention. They didn't give a recipe, just a rough idea of what went in it so I had to play about a bit. It was perfect though, I cannot wait to have it again! There are no spices in it, so the kids all enjoyed it too. Let me know what you think, if you try this recipe! Id love to know.
About 500g of fish (I used salmon, haddock & coley)
Carton of coconut cream (I found it in Morrisons in the Chinese section)
90g baby spinach
2 tablespoons flour
800g sweet potatoes
Teaspoon lime juice
Pinch of ground nutmeg
Peel & chop the sweet potatoes, then boil for around 10 minutes until they are ready to mash. Add about 30g butter and the pinch of nutmeg and mash.
Warm the milk & thyme in a saucepan, when it starts to bubble add the fish & turn off the heat. After 5 minutes, remove the fish from the milk and put into a pie dish/casserole dish.
Melt 25g butter and then add the flour to make a roux, cook for a few mins on a low heat, then add the milk a little at a time until its all mixed in. Add the coconut cream, coriander, lime juice, and spinach. Warm until the spinach wilts, then pour all the mixture over the fish. Top with the mashed sweet potato, dot with butter and put in the oven at 180c for around 20/25 mins. I served it with baby corn & mange tout.