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Fish pie SERVES FOOD PROCESSOR PREPARATION BAKING E2 2 3200 30 min 25 min EQUIPMENT Haddock fillets Liquid crème fraîche Parmesan cheese Fresh spinach Potatoes Eggs Onions Carrots Lemons Mustard Handfuls of parsley Olive oil 4-6 6-8 8+ 3200 4200 5200/Patissier 30 min 30 min 25 min 25 min Gratin dish 150g 30 min 25 min 300g 450g 600g 40ml 75ml 100ml 150ml 70g 100g 150g 200g 150g 300g 450g 600g 3 5 8 10 1 2 3 4 1 1 2 2 1 1 2 2 1 1 2 2 1 tbsp 1 tbsp 2 tbsp 2 tbsp 1 1 2 2 01. Preheat your oven to 240 °C (gas mark 9). 02. Peel the potatoes. Slice them in the midi bowl with the 2mm slicing disc. 03. Transfer to a pan of boiling water. Bring back to the boil and cook for 2 minutes. 04. While the potatoes are cooking, cook the spinach for 1 minute in a sieve placed over the pan. Drain and set aside. 05. Chop the onions, carrots and parsley in the mini bowl. 06. Fry in a little olive oil for 5 minutes. 07. Remove from the heat. Add half the parmesan, plus the lemon juice and mustard. Set aside. 08. Blend the spinach, fish, eggs and cream in the main bowl with the metal blade. 09. Arrange a layer of the fish and spinach mixture, then the onion and carrot mixture in a large gratin dish. Cover with a layer of potatoes. 10. Between each layer, sprinkle a little olive oil and pepper. Top the gratin with the remaining parmesan. 11. Bake until the top is golden brown. Chef’s tip: you can use cod instead of haddock. FISH 87
