zoom Spinach fish pie with mustard root mash

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    Spinach fish pie with mustard root mash

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    Spinach fish pie with mustard root mash

    • Low Fat
    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes

    Serves: 4


    260g pack cod, salmon and smoked haddock
    240g pack haddock fillet, cut into chunks
    250ml semi-skimmed milk
    1 small onion, quartered
    260g pack spinach
    5g unsalted butter
    25g plain flour
    1 tsp English mustard
    15g Parmigiano Reggiano, finely grated
    450g pack swede, carrot & potato mash


    1. Put the fish into a saucepan with the milk and onion, cover and bring to a simmer. Simmer on low, uncovered, for 2-3 minutes or until the fish flakes. Boil the kettle.

    2. Put the spinach into a colander. Slowly pour the kettle water over it to wilt. Cool with cold water then squeeze with your hands until fairly dry. Spread over a small baking dish. Preheat the grill to high.

    3. Lift the fish onto the spinach with a slotted spoon. Discard the onion. Simmer the milk then whisk in the butter and flour. Boil, whisking, for 1-2 minutes until smooth. Stir in half the mustard and cheese, season, then pour over the fish. Heat the mash according to pack instructions, then stir in the remaining mustard and spoon on top. Scatter with the remaining cheese and grill until golden.

    Cook’s tip Try using other firm white fish fillets such as cod or monkfish in this recipe.

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