I’m having lighting issues again. During the dull and dreary winter, the light shining on my photography table was perfect; soft and bright. Now that the weather is sunny, I’m getting a harsh glare that is driving me insane. Today, I decided to cook earlier, hoping for a decrease in the glare. Still, I ended wrenching the curtain tops closed. I hate change.
This is another super Jamie recipe http://www.jamieoliver.com/recipes/fish-recipes/fish-pie. Grate the celery? Honestly, I almost rebelled! How about, finely chop the celery in a food processor? I have to ask myself, “What was Jamie thinking?” I love him but, really, sometimes he exaggerates.
I also adjusted a few things, like quantity, for my purposes. My quantities make 8 generous servings for a luncheon, plus 3 individual mini pots for Jacques, M. and Mme Parret. I think this pie was missing onion. I didn’t, but you could add a finely chopped onion to give it a little more “savor”. I also didn’t use the smoked haddock but instead fresh cod, which might have been a mistake. This was good but I think smoked haddock would have been better. I misread
2 lbs potatoes, mashed with butter, salt and pepper
1 carrot, grated
2 sticks celery, very finely chopped
1/2 green chilli, finely chopped
4 sprigs parsley, finely chopped
1 cup cheddar, grated
1 lemon, juice and zest
1 cup fresh spinach, chopped
2 tomatoes, cut into eighths
1 lb salmon, cut into cubes
1 lb fresh cod or smoked haddock, cut into cubes
1 lb shrimp
Salt and pepper
In a very large bowl, mix the carrot, celery, chilli, parsley, cheddar, lemon juice, zest, spinach, tomatoes, salmon, cod or haddock and shrimp together. Season with salt and pepper, then add a slug of olive oil and mix. Put the fish mixture on the bottom of whatever type of baking pan you decide to use and cover with the mashed potatoes.
Bake in a 400 F oven for 40-50 minutes until bubbly and browned.