Fish Pie

Directions

1. 1
   Peel the potatoes and slice into small cubes (this makes them cook quicker) and place into boiling salted water.
2. 2
   Cook until soft.
3. 3
   Melt a small knob of butter and a small drizzle of olive oil in a saucepan; add the salmon and cod cut into strips and seasoned well.
4. 4
   Briefly cook in the oil/butter mixture for 1-2 minutes, then add the white wine.
5. 5
   Allow the wine to boil for a few moments so the alcohol boils off, then add the cream and bring back to the simmer.
6. 6
   Remove from the heat, stir in the Cheddar cheese and crab meat and season again.
7. 7
   Quickly blanche the spinach in boiling water; drain.
8. 8
   Layer the spinach into a pie dish and then slice the soft boiled eggs on top of the spinach.
9. 9
   Gently spoon over the fish and cream mix.
10. 10
    Remove the potatoes from the water; drain the water off.
11. 11
    Individually push each potato through a fine seive.
12. 12
    * Once seived, add the milk and butter; season and beat together.
13. 13
    Gently spoon the potato over the fish, either do this as rustic you like, or use a palate knife to smooth the top.
14. 14
    Add the Parmigiano-Reggiano to the top of the mash, and place in a moderate oven (350F/180C) until the top is golden brown (usually 10 minutes or so).
15. 15
    Serve alone with a nice chilled Chablis.