Gino puts his twist on yet another well-loved traditional recipe. Truly delectable...
Ingredients
- 85 g3 oz butter
- 3 heaped tbsp flour
- 400 ml14 fl oz full fat milk
- 200 ml7 fl oz crème fraiche
- Zest of 2 lemons
- Lots of freshly ground black pepper
- Sea salt
- 2 tbsp dill, chopped
- 1 tbsp parsley, chopped
- 400 g14 oz baby spinach
- 2 tbsp capers, chopped
- 300 g10½ oz salmon, cut into 2cm chuncks
- 300 g10½ oz un-dyed smoked haddock, skinned and cut into chunks
- 300 g10½ oz shelled prawns
- 1 kg2¼ lb potatoes, peeled
- 50 g1¾ oz butter
- 50 g1¾ oz cheese, grated
For the courgettes:
- 4 courgettes, sliced into 1cm thick rounds
- Extra virgin oilve oil, to cover
- Fresh mint, chopped
- Juice of half a lemon
- Salt
Method: How to make Gino's fish pie
Preheat the oven to 180C/Gas 4.
Wilt the spinach in a pan and when softened squeeze out all the juices, set aside.
Melt the butter in a pan then stir in the flour. Cook for a minute before slowly adding the milk, whisking and stirring all the time. Once all the milk has been added, keep stirring and bring the sauce up to the boil.
Remove from the heat and stir in the crème fraiche, lemon zest, freshly ground black pepper, dill, parsley, spinach and capers. Season with salt. The sauce should be thick as the fish will release water as it cooks.
Place the potatoes into a pan of boiling water. Once tender, mash adding the butter and season with salt and pepper.
Place the fish into an oven proof dish and pour over the sauce. Top with the mashed potatoes and finally sprinkle with your grated cheese. Place in the oven for 30-40 minutes until golden brown and piping hot through.
For the courgettes:
Toss in oil and salt and place on a medium hot griddle for 3-4 minutes on each side until softened and charred. Return to the bowl and add the chopped mint and a squeeze of lemon.
