Prep 10 mins
Cook 20 mins
This recipe is from inmamaskitchen, and closely resembles one my Mom used to make when we were kids. It is a delicious and different way to prepare fish as a comfort food, hope you enjoy it.
- 5 large potatoes, peeled and diced into 1 inch squares
- 3 tablespoons butter
- 1⁄4-1⁄2 cup milk
- salt & freshly ground black pepper
- 2 cups fresh spinach, cleaned and torn in bite sized pieces
- 1 1⁄2 lbs haddock, cut in 1 inch pieces
- 1 -2 tablespoon olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 cup fresh peas (or frozen)
- 1 cup light cream or 1 cup half-and-half cream
- 1 cup sharp cheddar cheese, grated
- 1 teaspoon dry English-style mustard
- 1 pinch freshly grated nutmeg
- 1 lemon, juice of
- 1⁄2 cup flat leaf parsley, finely chopped
- parmesan cheese or breadcrumbs
- Preheat oven to 450°F.
- Boil potatoes for 8-10 minutes or until fully cooked.
- Drain and mash with butter and milk.
- Season to taste with salt & pepper and set aside to cool.
- Prepare individual ramekins by piling spinach evenly in the bottom of each one. Top with a layer of haddock pieces.
- In a large sauté pan or skillet, heat the oil and sauté onion and carrot slowly, about 5 minutes or till slightly soft.
- Add cream and stir till just boiling.
- Remove from heat and stir in cheese, mustard, nutmeg, lemon juice and parsley. Add peas and return to heat.
- Bring to a simmer, stirring constantly, till slightly thickened, about 5 minutes.
- Cool 5 minutes, then ladle over haddock, making sure each ramekin gets plenty of vegetables.
- Drop two or three heaping spoonfuls of mashed potatoes on top of each ramekin. Spread somewhat evenly leaving room at the edges for steam to vent.
- Top with a dusting of parmesan and/or breadcrumbs.
- Bake 15 minutes, or until haddock is cooked through and top is nicely browned.
This was a great comfort food dinner, and a wonderful twist on shepherd's pie. The sauce and fish were very good together, thanks! Made for ZWT6 Queens of Quisine!
This was good hearty comfort food and great on a cold night. I cheated and used frozen chopped spinach, and used only half a very juicy lemon. I don't travel with ramekins, so made this in a baking dish and cooked for 30 minutes.