Ling Potato Pie
A pie featuring fresh ingredients from the marine fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g starchy potatoes
- Salt
- 2 shallots
- 2 tbsp butter
- 200 ml whipping cream
- 200 g grated cheese (e.g., cheddar)
- black pepper (freshly ground)
- Nutmeg (freshly grated)
- 4 eggs
- 200 g spinach
- 500 g ling fillets
- olive oil
- 2 tbsp breadcrumbs
- 75 ml milk
Instructions
-
1.
Wash, peel, and boil the potatoes in salted water for about 25 minutes.
-
2.
Peel and finely dice the shallots. Sauté them in hot butter until translucent. Add the cream and bring to a boil. Remove from heat and stir in the cheese. Season with salt, pepper, and nutmeg. Boil the eggs, cool, and peel them. Wash, trim, and blanch the spinach briefly in salted water; cool and squeeze out excess moisture. Rinse the ling fillets, pat dry, and cube them.
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3.
Preheat the oven to 200°C fan (about 400°F). Grease four small pie tins with oil.
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4.
Distribute the spinach, fish, and eggs into the tins. Pour the sauce over them.
-
5.
Drain the potatoes, let them steam off, then mash using a potato ricer. Mix in the milk and 2–3 tbsp olive oil. Season with salt and spread over the pies.
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6.
Sprinkle breadcrumbs on top and bake in the oven for about 25 minutes until golden brown.
