500 grams moist smoked fish
500 grams white fish fillets, eg monk fish
2½ cups milk
2 bay leaves
6 black peppercorns
50 grams butter
⅓ cup flour pinch of mace – optional
¼ cup grated Gruyere cheese
1 cup fresh breadcrumbs
3 tablespoons finely chopped flat-leaf parsley
½ cup freshly grated Parmesan
finely grated zest of 1 lemon
250 grams spinach, well washed and drained
4 hard boiled eggs, peeled and quartered
300 grams cooked, peeled prawns
Preheat the oven to 200°C.
Fish: Place all the ingredients in a wide pan and bring to a simmer. Poach for 5 minutes depending on the thickness of the fillets. Don’t overcook the fish as it has further cooking time. Remove and flake into large chunks, discarding the skin and bones. Strain the milk into a jug and reserve for the sauce.
Sauce: Melt the butter in a saucepan and stir in the flour to make a smooth paste (a roux). Gradually whisk in the reserved milk ensuring there are no lumps. Season with salt, freshly ground pepper and a pinch of mace. Simmer gently for a few minutes to cook out the flour. Stir in the cheese to melt.
Topping: Put the crumbs, flat-leaf parsley, Parmesan and the lemon zest in a food processor and pulse to blend.
Spinach: Melt a knob of butter in a sauté pan and toss the spinach to wilt. Season.
To assemble: Place the spinach in the base of a buttered oven-proof dish. Combine the fish, prawns and eggs with the sauce and spoon over the spinach. Sprinkle with the crumbs and dot with butter. Bake for about 20 minutes or until the top is golden and crisp and the pie is hot. Serve with a green salad.