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Puffed salmon & spinach fish pie
Ingredients
- For the topping:
- 1kg Maris Piper potato, cut into large chunks
- 2 large egg, separated
- 400g frozen whole-leaf spinach (frozen weight), defrosted and squeezed dry
- 85g reduced-fat mature cheddar
- whole nutmeg, for grating
- For the filling:
- 500g fish - a mix of white and salmon is good (2 frozen salmon fillets and 2 cod, defrosted)
- 1 onion, halved
- a few whole cloves
- 1 fresh or dried bay leaf
- 300ml semi-skimmed milk
- 300ml fish stock (from a cube is fine)
- 25g butter
- 2 tbsp extra-virgin olive oil
- 50g plain flour
- 1 tsp wholegrain mustard
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