Warm + Delish Fish Dish Pie!

Here in the Rockies, autumn always arrives with a bang! This morning I woke up to snow, and decided to whip up a warm and delicious fish pie for dinner while I curl up with a good book and some  autumn scented pumpkin candles!

Here’s the recipe! Enjoy!

What you’ll need ( serves 2-3 hungry gals!):

Ingredients:
– sea salt + pepper
– 2 1/4 pounds potatoes
– 1 carrot
– 2 celery stalks
– 6 ounces grated old white cheddar ( i used balderson 5 year aged )
– 1 lemon

– 1/2 of a fresh red or green chile ( or chili flakes or powder, season to taste)
– 4 sprigs fresh cilantro
– 10 ounces salmon fillets, skin + bones removed if applicable
– 10 ounces cod fillets, skin + bones removed if applicable
-1/4 pound large prawns raw or cooked + peeled
– olive oil

– handful of spinach chopped
– a couple of cherry tomatoes quartered

Directions:

Veggie Prep:

-Preheat oven to 400F

– Bring a large pot of salted water to a boil

– Peel + cut your potatoes into small chunks

– Add to boiling water and cook around 12 mins, or until soft

– Peel + grate your carrot, then grate celery and cheddar coarsely. Put all in a deep large baking pan (at least 9×12″ but preferably larger)

– Zest your lemon with the fine side of your grater, add to the  pan

– Finely chop your chili or add your powder/flakes add to the pan

– Finely chop both parsley leaves and stalks, add to the pan

– Add spinach and tomatoes to the pan

– Once your potatoes are ready, drain water anf mash with a good pour of olive oil, salt and pepper + a little milk/cream if you’d like. Set aside

Fish Prep:

– cut your salmon, cod, and shrimp into bite sized chunks and add to your baking pan with the veggies, remember not to add your potatoes, they go on top!

Putting the Pie Together:

– mix all of your ingredients that are now in the pan together

– evenly spread your mashed potatoes to the top of the pan

– sprinkle with a little more shredded old cheddar ( optional )

Processed with VSCOcam with s2 preset

 

Baking:

– place pan uncovered into your preheated oven

– back around 40 minutes, or until cooked through and crispy and golden on the top

– let cool while you make your salad and serve with ketchup of course, and maybe a Whitefish Brewery Going to the Sun IPA!

Salad Ingredients:
– bruised kale (rough chop, add a splash of olive oil and scrunch in a bowl with your hands till “bruised”)
– chopped red onion
– julienned broccoli
– chopped tomtato
– chopped cucumber
– nuts of your choice (pecans, almonds, cashews, or all three!)

Chop and mix all of the salad ingredients together while your pie cools!

Dressing:
– 1 1/2 tbsp olive oil
– 1 tbsp Braggs Apple Cider Vinegar
– 1 tbsp balsamic vinegar
– 1/2 tsp rice wine vinegar
– 1 tsp mustard 1/8 tsp sesame oil

– salt + pepper to taste

 

 

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