Fisherman's Pie

[tautog]

Great winter recipe for fish.

2 pounds frozen (or fresh) Spinach, chopped
1/2 teaspoon ground nutmeg
1/2 lemon, juiced
3 pounds fresh tog or ling
3 whole carrots, chopped
1 stalk celery, chopped
2 yellow onions, chopped
1 1/2 cups dry white wine
2 quarts water
4 tablespoons corn flour, or cornstarch
1/2 cup heavy cream
8 ounce white sharp cheddar
8 potatoes
4 cloves fresh roasted garlic
Oil, for greasing the casserole
Salt and pepper, to taste

Pre-heat oven to 400 degrees F.

Steam fresh spinach for 5 minutes (or thaw frozen spinach completely). Drain spinach thoroughly. Add nutmeg and lemon juice to the cooked spinach.

Add cod to a large pot with chopped carrots, celery, onion, white wine and water. Poach for no more than 10 minutes.

Remove the cod from the poaching liquid. Strain the vegetables from the liquid and discard. Reserve 2 quarts of the strained poaching liquid and return to the pot and bring to a simmer.

Whisk the cornstarch into approximately 3 to 4 teaspoons of cold water to make a slurry. Add to the poaching liquid. Bring the poaching liquid and corn starch mixture to a boil. Stir the mixture until desired thickness.

Add cream, some additional corn starch may be required at this point. Add the cheddar to the thickened mixture. Season with salt and pepper, to taste.

Peel and cube potatoes. Place in a small sauce pan and cover with salted water. Boil approximately 15 minutes, or until fork tender. Drain, reserving a bit of the liquid with the potatoes, and mash potatoes to smooth, but not pasty consistency. Add roasted garlic, salt and pepper, to taste.

Oil an ovenproof casserole dish. Place the spinach on the bottom of the casserole dish. Place the cod over the spinach. Spread the cream and cheese sauce evenly over the fish layer. Top with all the mashed potatoes that will comfortably fit in the dish. Add more grated white cheddar as desired.

Bake uncovered in a preheated 400 degrees F oven for approximately 40 minutes or until the cheese and mashed potatoes are golden brown. Remove from oven, and allow to stand for approximately 10 to 15 minutes before serving.

Yield: 4 servings
Prep Time: 20 minutes
Cooking Time: 1 hours 15 minutes

[tautog]

Bump for blackfish season