Chef John's Fisherman's Pie

Name: Chef John's Fisherman's Pie
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 6
Cuisine: Global
Ingredients: 340 grams baby spinach leaves; 1 Tbsp butter; 1 pinch cayenne pepper, or to taste; 907 grams boneless cod fillets; 3 Tbsps all-purpose flour; 1 Tbsp chopped fresh chives for garnish; 2 cloves garlic, minced; 6 servings salt and ground black pepper to taste; 1 lemon, juiced; 2 teaspoons lemon zest; 473 milliliters cold milk, divided; 1 pinch freshly grated nutmeg; 2 teaspoons olive oil; 3 russet potatoes, peeled and cut into chunks

Chef John's Fisherman's Pie is a pescatarian recipe with 6 servings. This recipe covers 33% of your daily requirements of vitamins and minerals. One serving contains 317 calories, 34g of protein, and 7g of fat. Head to the store and pick up flour, juice of lemon, cayenne pepper, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 35 minutes.

Instructions

Bring a large saucepan of salted water and to a boil; add russet potatoes to boiling water and cook until very tender, about 20 minutes.

Ingredients you will need

Russet Potato

Water

Equipment you will use

Sauce Pan

Drain well. Mash in 3 tablespoons butter until thoroughly combined. Season with nutmeg, salt, black pepper, and cayenne pepper to taste. Mash 1/2 cup milk into potato mixture until smooth.

Ingredients you will need

Cayenne Pepper

Black Pepper

Butter

Nutmeg

Potato

Milk

Salt

Drizzle olive oil in a large Dutch oven over medium-high heat, add spinach, and season with a big pinch of salt. Cook, stirring occasionally, until spinach has wilted, about 1 minute.

Ingredients you will need

Olive Oil

Spinach

Salt

Equipment you will use

Dutch Oven

Transfer to a bowl lined with paper towels to wick away excess moisture.

Equipment you will use

Paper Towels

Bowl

Heat 3 tablespoons butter and flour in a saucepan over medium heat; whisk mixture to a smooth paste. Cook, stirring constantly, until mixture has a nutty smell and is slightly browned, about 2 minutes.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Sauce Pan

Whisk

Add chopped garlic; whisk until fragrant, 10 to 20 seconds.

Ingredients you will need

Garlic

Equipment you will use

Whisk

Whisk 1 cup cold milk into flour mixture; cook until thickened.

Ingredients you will need

All Purpose Flour

Milk

Equipment you will use

Whisk

Whisk in remaining 1 cup milk and lemon zest. Bring white sauce to a gentle simmer, whisking constantly; season with salt. Turn heat to very low and keep sauce warm.

Ingredients you will need

Lemon Zest

Sauce

Milk

Salt

Equipment you will use

Whisk

Preheat oven to 375 degrees F (190 degrees C). Grease an 8x12-inch casserole dish with 1 tablespoon butter.

Ingredients you will need

Butter

Equipment you will use

Casserole Dish

Oven

Season buttered pan with salt, black pepper, and cayenne pepper.

Ingredients you will need

Cayenne Pepper

Black Pepper

Salt

Equipment you will use

Frying Pan

Lay boneless cod fillets into the pan in a single layer. Season tops of fillets with more salt, black pepper, and cayenne pepper.

Ingredients you will need

Cayenne Pepper

Black Pepper

Cod Fillets

Salt

Equipment you will use

Frying Pan

Spread spinach evenly over fish and drizzle with lemon juice. Spoon white sauce over spinach; give casserole dish several taps and shakes to eliminate bubbles.

Ingredients you will need

Lemon Juice

Spinach

Sauce

Fish

Equipment you will use

Casserole Dish

Drop mashed potatoes by heaping spoonfuls over the casserole and spread smoothly to cover.

Ingredients you will need

Potato

Spread

Place dish onto a rimmed baking sheet to catch spills.

Equipment you will use

Baking Sheet

Bake in the preheated oven until bubbling, about 40 minutes. Turn on oven's broiler and broil until potato crust has a golden brown top, about 2 minutes. Fish should flake easily.

Ingredients you will need

Potato

Crust

Fish

Equipment you will use

Broiler

Let stand 10 minutes before serving.

Garnish with a sprinkle of chives.

Ingredients you will need

Chives

Equipment

Ingredients

Servings:

340grams

baby spinach leaves 1Tbsp

butter 1pinch

cayenne pepper, or to taste 907grams

boneless cod fillets 3Tbsps

all-purpose flour 1Tbsp

chopped fresh chives for garnish 2cloves

garlic, minced 6servings

salt and ground black pepper to taste 1

lemon, juiced 2teaspoons

lemon zest 473milliliters

cold milk, divided 1pinch

freshly grated nutmeg 2teaspoons

olive oil 3

russet potatoes, peeled and cut into chunks

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Mark West Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.