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Easy Ocean Pie
This is a lovely easy lunch dish for four people. I serve it with salad in the summer, or with fries and greens on a cold day as its healthy, warm and filling. It's a good recipe for introducing children to cooking meals, as it has various components but is simple, homely and very satisfying!
You will see I've used chives, parsley and fennel leaves as the herbs, this is because I have them growing in my garden. If you want to replace the greenery with some spinach, or leave any herbs out or change to some that you like, please do; it's a robust dish which can take strong herby flavours.
- 450g fresh fish of your choice, I use salmon and smoked haddock, pin-boned and cut into bite-size chunks
- 6 large potatoes, peeled and diced
- 3 large eggs
- 1 large onion, finely chopped
- 1 carrot, finely chopped
- 2 teaspoons extra virgin olive oil
- 285ml double cream
- 1 lemon, juice
- 1 teaspoon dijon mustard
- 1 handful curly parsley, roughly chopped
- half teaspoon (approx) salt, for seasoning
- half teaspoon (approx) black pepper, seasoning to taste
- handful fresh chives, chopped
- frondy leaf fresh fennel, chopped
- handful cheddar cheese, grated
- 1 teaspoon smoked paprika
First cook potatoes and eggs
How to remove pin-bones from salmon
- Heat some salted water in two pans until boiling.
- Put the peeled and diced potatoes into one pan for 10 minutes and the three eggs into the other to hardboil for 8 minutes
- Whilst these are cooking, heat the olive oil in a frying pan and saute the chopped onion and carrot until soft.
- Add the cream to the pan along with the chopped fish, and gently poach for 5 minutes or so to cook the fish.
- By now the eggs will be ready, so remove them from the pan, cool them off under the cold tap, remove the shells and slice into four or so pieces. Set aside.
- Remove the potatoes from the heat, drain, season and mash. Set aside.
- Remove the fish from the heat, add the chopped herbs, the mustard and lemon juice
- Put the chopped egg into an oven-proof earthenwear dish and pour the fish mixture over the top
- Put the mash on top of the mixture, top with grated cheese and some smoked paprika.
- Put under the grill for 5 minutes or until the cheese is melted and browned.
- Serve immediately and enjoy!
This chef has a passion for cooking with fresh fish and seafood, and has a well-known seafood restaurant in Padstow, Cornwall, in England. He loves to cook with anything that is seasonal and available so the recipes in this book can be enjoyed by anyone. Fish needs very little cooking, so most fish recipes are very quick, fresh and healthy.
Use whatever fresh herbs you have, or a handful of spinach
A versatile dish
You can cook this dish in advance, just make sure you cool it down quickly and safely and store it in the fridge. Of course you will need to cook it for a bit longer than just a few minutes of browning under the grill. Give it 25 minutes in a medium hot oven, and check before you serve that the inside of the pie is piping hot.