Name: Chef John's Fisherman's Pie
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Russet potatoes, peeled and cut into chunks - 3; Butter - 3 tablespoons; Freshly grated nutmeg - 1 pinch; Salt and ground black pepper to taste - 1 pinch; Cayenne pepper, or to taste - 1 pinch; Milk - ½ cup; Olive oil - 2 teaspoons; Baby spinach leaves - 12 ounces; Butter - 3 tablespoons; All-purpose flour - 3 tablespoons; Garlic, minced - 2 cloves; Cold milk, divided - 2 cups; Lemon zest - 2 teaspoons; Butter - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon; Cayenne pepper, or to taste - 1 pinch; Boneless cod fillets - 2 pounds; Lemon, juiced - ½; Chopped fresh chives for garnish - 1 tablespoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chef John's Fisherman's Pie

1. Russet potatoes, peeled and cut into chunks - 3

2. Butter - 3 tablespoons

3. Freshly grated nutmeg - 1 pinch

4. Salt and ground black pepper to taste - 1 pinch

5. Cayenne pepper, or to taste - 1 pinch

6. Milk - ½ cup

7. Olive oil - 2 teaspoons

8. Baby spinach leaves - 12 ounces

9. Butter - 3 tablespoons

10. All-purpose flour - 3 tablespoons

11. Garlic, minced - 2 cloves

12. Cold milk, divided - 2 cups

13. Lemon zest - 2 teaspoons

14. Butter - 1 tablespoon

15. Salt and ground black pepper to taste - 1 tablespoon

16. Cayenne pepper, or to taste - 1 pinch

17. Boneless cod fillets - 2 pounds

18. Lemon, juiced - ½

19. Chopped fresh chives for garnish - 1 tablespoon

How to cook deliciously - Chef John's Fisherman's Pie

1. Stage

Bring a large saucepan of salted water to a boil; add potatoes to boiling water and cook until very tender, about 20 minutes. Drain well. Mash in 3 tablespoons butter until thoroughly combined. Season with nutmeg, salt, black pepper, and cayenne pepper. Mash 1/2 cup milk into potato mixture until smooth.

2. Stage

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

3. Stage

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

4. Stage

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

5. Stage

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

6. Stage

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

7. Stage

Drop mashed potatoes by heaping spoonfuls over the casserole and spread smoothly to cover. Place dish onto a rimmed baking sheet to catch spills.

8. Stage

Bake in the preheated oven until bubbling, about 40 minutes. Turn on the oven's broiler and broil until potato crust has a golden brown top, about 2 minutes. Fish should flake easily. Let stand 10 minutes before serving. Garnish with a sprinkle of chives.