Chef John's Fisherman's Pie Best Family Recipes

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Chef John's Fisherman's Pie

"My Fisherman's Pie gives you flaky cod mingled with spinach in a garlic and lemon-scented sauce underneath a browned crust of creamy, buttery potatoes on top. It truly does flavor high-quality."

Ingredients :

For potato crust:
3 russet potatoes, peeled and reduce into chunks
three tablespoons butter
1 pinch freshly grated nutmeg
salt and floor black pepper to taste
1 pinch cayenne pepper, or to flavor
1/2 cup milk
For the spinach:
2 teaspoons olive oil
12 oz baby spinach leaves
For the sauce:
3 tablespoons butter
3 tablespoons all-reason flour
2 cloves garlic, minced
2 cups cold milk, divided
2 teaspoons lemon zest
For the relaxation:
1 tablespoon butter
salt and floor black pepper to flavor
1 pinch cayenne pepper, or to taste
2 kilos boneless cod fillets
half of lemon, juiced
1 tablespoon chopped clean chives for garnish

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H35M

Bring a massive saucepan of salted water and to a boil; add russet potatoes to boiling water and prepare dinner till very soft, approximately 20 minutes. Drain properly. Mash in 3 tablespoons butter until thoroughly combined. Season with nutmeg, salt, black pepper, and cayenne pepper to flavor. Mash half cup milk into potato mixture till easy.
Drizzle olive oil in a huge Dutch oven over medium-excessive warmth, upload spinach, and season with a huge pinch of salt. Cook, stirring on occasion, until spinach has wilted, about 1 minute. Transfer to a bowl lined with paper towels to wick away extra moisture.
Heat 3 tablespoons butter and flour in a saucepan over medium heat; whisk aggregate to a smooth paste. Cook, stirring continuously, until aggregate has a nutty odor and is slightly browned, approximately 2 mins. Add chopped garlic; whisk until aromatic, 10 to twenty seconds.
Whisk 1 cup bloodless milk into flour combination; prepare dinner until thickened. Whisk in final 1 cup milk and lemon zest. Bring white sauce to a mild simmer, whisking continuously; season with salt. Turn heat to very low and hold sauce heat.
Preheat oven to 375 ranges F (one hundred ninety ranges C). Grease an 8x12-inch casserole dish with 1 tablespoon butter.
Season buttered pan with salt, black pepper, and cayenne pepper. Lay boneless cod fillets into the pan in a single layer. Season tops of fillets with extra salt, black pepper, and cayenne pepper. Spread spinach lightly over fish and drizzle with lemon juice. Spoon white sauce over spinach; provide casserole dish numerous faucets and shakes to get rid of bubbles.
Drop mashed potatoes via heaping spoonfuls over the casserole and unfold smoothly to cowl. Place dish onto a rimmed baking sheet to catch spills.
Bake inside the preheated oven until bubbling, approximately forty mins. Turn on oven's broiler and broil till potato crust has a golden brown top, approximately 2 minutes. Fish need to flake without problems. Let stand 10 mins before serving. Garnish with a sprinkle of chives.

Notes :

Reynolds® Aluminum foil can be used to maintain meals wet, prepare dinner it flippantly, and make easy-up easier.

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