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Florentine fish pie with egg and spinach

• Janine Ratcliffe

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Serves 4 - 6

Easy

Prep: 15 mins

Cook: 50 mins

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If eggs florentine is your go-to brunch dish, you’ll love this comforting pie made with seasonal spinach

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Try our Florentine fish pie with egg and spinach, then try smoked haddock pie, fish pie with vermouth velouté, haddock tacos or fish pie lasagne.

Florentine fish pie with egg and spinach recipe

Ingredients

Nutrition

• 300g baby spinach

• 4 eggs

• 30g butter

• 1 medium leek

  finely chopped

• 30g plain flour

• 350ml milk

• 150ml double cream

• ½ small bunch of parsley

  chopped

• ½ small bunch chives

  chopped

• 250g firm white skinless fish (such as cod, hake or haddock)

• 250g skinless smoked haddock

  cut into chunks

• 200g large raw peeled prawns

MASH

• 1 kg Maris Piper potatoes

  peeled, cut into chunks

• large knob of butter

• splash of milk

Nutrition: per serving (6)

• kcal504
• fat27g
• saturates15.1g
• carbs29.3g
• sugars5g
• fibre3.6g
• protein34.2g
• salt1.1g

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Method

• step 1

  Wilt the spinach in the microwave or in a pan with a tiny splash of water. Leave to cool completely then squeeze out as much water as you can. Roughly chop, then scatter in the base of a buttered large baking dish.

• step 2

  Boil the eggs for 9 mins then run under cold water until cool. Peel and quarter, then sit on top of the spinach.

• step 3

  Heat the oven to 190C/170C fan/gas 5. Melt the butter in a pan and gently cook the leeks until really soft.

• step 4

  Stir in the flour and cook for 3-4 mins or until the flour smells nutty. Gradually stir in the milk until saucy and simmer for 5 mins. Add the cream and bring gently to a simmer for a couple of minutes. Season well, then stir in the parsley, chives, fish and prawns, then take off the heat. Spoon evenly on top of the eggs and spinach.

• step 5

  To make the mash, boil the potatoes in salted water until tender. Drain, then tip back into the pan over a low heat to dry out slightly. Add the butter, milk and some seasoning. Mash really well. Spoon over the fish, then spread out using a fork so you end up with a rough surface. Dot or brush with more butter for a golden top.

• step 6

  Bake for 30-35 mins or until the top is crisp and golden, and the filling is bubbling and piping hot.

More ways with smoked haddock.

Authors

Janine RatcliffeFood director

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