Recipe Instructions:
Ingredients
20g/¾oz cornflour
300ml/10fl oz semi-skimmed milk
300g/10½oz mixed fish, including smoked haddock, cod and salmon, thawed if frozen
50g/1¾oz baby spinach leaves
½ small lemon, finely grated zest only (optional)
1 thin slice white or brown bread
15g/½oz Parmesan, finely grated
sea salt and freshly ground black pepper
100g/3½oz frozen peas, to serve
Method
Place the cornflour into a small bowl and stir in 3 tablespoons of the milk until it forms a smooth paste.
Pour the remaining milk into a non-stick saucepan. Add the fish, spinach and lemon zest, if using, to the pan and season with a little salt and pepper. Bring the milk to a gentle simmer and cook for 3–4 minutes, or until the fish is beginning to flake, stirring occasionally.
Stir in the cornflour mixture and cook for 1 minute, or until the sauce has thickened. Stir constantly, taking care not to break up the fish pieces too much. Taste and adjust seasoning, if necessary. Spoon into a warmed, shallow flameproof dish or two individual pie dishes.
Preheat the grill to high. Tear the bread into small pieces and toss in a small bowl with the Parmesan. Scatter over the fish.
Place the dish or dishes onto a baking tray and place under the hot grill for about 2 minutes, or until the topping is crisp and lightly browned – watch carefully so it doesn’t burn.
Place the peas into a saucepan of boiling water and cook for 2–3 minutes, or according to packet instructions. Drain well and serve immediately with the pie.
