Chef John's Fisherman's Pie
Serves: 6
Luisa Champlin
1 January 1970
Based on User reviews:
53
Spice
46
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tbsp
Butter1 pinch
Nutmeg (freshly grated)1
Salt1 pinch
Cayenne Pepper (to taste)2 cups
Milk (cold, divided)2 tsps
Olive Oil340 g
Baby Spinach Leaves3 tbsps
All-Purpose Flour2 cloves
Garlic (minced)2 tsps
Lemon Zest910 g
Cod Fillet (boneless)Directions:
1
Bring a large saucepan of salted water and to a boil; add russet potatoes to boiling water and cook until very tender, about 20 minutes
2
Drain well
3
Mash in 3 tablespoons butter until thoroughly combined
4
Season with nutmeg, salt, black pepper, and cayenne pepper to taste
5
Mash 1/2 cup milk into potato mixture until smooth
6
Drizzle olive oil in a large Dutch oven over medium-high heat, add spinach, and season with a big pinch of salt
7
Cook, stirring occasionally, until spinach has wilted, about 1 minute
8
Transfer to a bowl lined with paper towels to wick away excess moisture
9
Heat 3 tablespoons butter and flour in a saucepan over medium heat; whisk mixture to a smooth paste
10
Cook, stirring constantly, until mixture has a nutty smell and is slightly browned, about 2 minutes
11
Add chopped garlic; whisk until fragrant, 10 to 20 seconds
12
Whisk 1 cup cold milk into flour mixture; cook until thickened
13
Whisk in remaining 1 cup milk and lemon zest
14
Bring white sauce to a gentle simmer, whisking constantly; season with salt
15
Turn heat to very low and keep sauce warm
16
Preheat oven to 375 degrees F (190 degrees C)
17
Grease an 8x12-inch casserole dish with 1 tablespoon butter
18
Season buttered pan with salt, black pepper, and cayenne pepper
19
Lay boneless cod fillets into the pan in a single layer
20
Season tops of fillets with more salt, black pepper, and cayenne pepper
21
Spread spinach evenly over fish and drizzle with lemon juice
22
Spoon white sauce over spinach; give casserole dish several taps and shakes to eliminate bubbles
23
Drop mashed potatoes by heaping spoonfuls over the casserole and spread smoothly to cover
24
Place dish onto a rimmed baking sheet to catch spills
25
Bake in the preheated oven until bubbling, about 40 minutes
26
Turn on oven's broiler and broil until potato crust has a golden brown top, about 2 minutes
27
Fish should flake easily
28
Let stand 10 minutes before serving
29
Garnish with a sprinkle of chives