Fish And Leek Pie With Parmesan Mash

By Marley Spoon Culinary Director Olivia Andrews on August 28, 2015 in Food

You don’t need hours in the kitchen – or even an oven – to make a satisfying fish pie. Start with the topping (potatoes boiled then mashed with butter and cheese), make the filling (fresh salmon, smoky cod and leeks poached gently in stock) and create the creamy sauce, then stir through the flaked fish and leeks, spoon it into dishes, top with the mash and scatter with parmesan. Simple.

Ingredients (Serves 2 people)

500g potatoes
20g parmesan cheese
200ml milk
250ml (1 cup) vegetable stock
40g butter
2 leeks
150g smoked cod
150g salmon fillet
10g Dijon mustard
15g parsley
50g rocket
1 lemon
Extra virgin olive oil
Salt and pepper
Plain flour

Method:

1. Start topping – Peel potatoes and cut into 3cm pieces. Add to a saucepan, cover with water, season and bring to the boil. Cook for 12 minutes until tender. Grate parmesan. Drain potatoes then mash in a pan with 1 tablespoon of milk, half the butter and half the cheese. Season and keep warm.
2. Prepare filling – While the potatoes are cooking, trim leeks, discarding darker green tops and roots, and rinse well. Halve lengthways and thinly slice. Finely chop parsley.
3. Start cooking – Bring stock to a simmer in second pan. Add cod and salmon to pan and cook for 1 minute each side or until part-cooked. Remove with a slotted spoon. Add leeks to stock and cook for 4 minutes or until softened. Drain in colander, reserving stock. Set aside.
4. Make sauce – Melt remaining butter in large pan over medium heat. Stir in 1 1/2 tablespoons of flour and cook for 1 minute. Slowly whisk in remaining 180ml milk and reserved stock. Cook for 3 minutes or until thickened. Whisk in mustard and season with salt and pepper.
5. Assemble pie – Preheat grill to high. Stir leeks and parsley into sauce, flake in fish and stir through. Season. Transfer filling to ovenproof bowls and evenly spread over mash. Use a fork to fluff up the surface. Scatter with remaining parmesan. Grill for 5 minutes until golden.
6. Prepare salad – Wash rocket and drain. Drizzle with olive oil and lemon juice. Season with salt and pepper. Serve pie with salad.

About Marley Spoon

After successfully launching in the USA, UK, Germany and The Netherlands, Marley Spoon has enlisted the talents of Culinary Director Olivia Andrews to launch in Australia, commencing with Sydney then rolling out nationally. Every Marley Spoon meal takes around 30 minutes to prepare, in only six steps, and is delivered to your door, with all the ingredients you need, in minimal recyclable packaging. With a cooking hotline for any questions about the recipe, the only thing you’ll have simmering is your delicious dinner. Marley Spoon is available across Sydney now, and meals start from $9.99. Visit www.marleyspoon.com.au.