DANIELA’S COMFORT FISH PIE
200-300g salmon fillet 200-300g smoked haddock 200-300g firm white fish (haddock, pollock or similar) 1 medium onion, finely chopped 1 medium carrot, finely chopped 1-2 ribs of celery, finely chopped 125ml white wine 1 lemon 6-8 bricks of frozen spinach (chopped or leaf; chopped will give your sauce a pale green hue) 2 eggs, hard-boiled 300ml crème fraîche 750g potatoes Milk and butter for mashing Horseradish sauce or mustard (English or Dijon) Salt and pepper Sharp cheese Olive oil for frying Nutmeg if you have it Heat oil in a large pan. Gently cook onion and vegetables until soft. Squeeze in lemon and then the glass of white wine and allow it to bubble for a minute or two. Toss in spinach, put the lid on the pan and cook until softened. Pour the crème fraîche over the vegetables and mix it well. Season with salt, pepper and a grating of nutmeg if you have it. Cook gently for five or so minutes and then set aside the sauce to allow it to cool slightly. Boil the potatoes in salted water and mash them with butter and milk; season. Add horseradish sauce or mustard if using. To prepare the fish, skin it, check for bones and cut it into large chunks about 3cm across. Shell and cut the hard-boiled eggs into quarters. Heat oven to 190º Celsius. Scatter the fish in an oven dish, pour over the crème fraîche sauce and mix it gently but thoroughly. Distribute the quartered eggs over that. Now top the fishy mixture with the mashed potato. Finally grate some cheese over everything. Place the dish in the oven for 25-35 minutes, until light brown.