| Prep: 25 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 456 | 30g | 14g | 25g |
| sugars | fibre | protein | salt |
| 5g | 2g | 31g | 1.1g |
Why I Love Norwegian Fish Pie with Mushrooms and Spinach
I hope you will be as delighted as I am to share my thoughts on the ever so comforting Fish Pie with Mushrooms and Spinach. This prized recipe has become a dear favourite, taking us beyond borders and blending cultures with every mouthful. I can’t help but be reminded of the aroma that often wafted from my Mawmaw’s kitchen, mixed with my own spin of French flair. It is comforting, heavy, creamy, with just the right amount of zing to it. Using an assortment of wholesome and fresh ingredients, a lovely, delicious Norwegian recipe is made to taste even more delightful!
The Influences and Inspirations
I often find cooking to be a revered form of art, unique to different individuals. It was the culinary genius of Rene Redzepi whose innovative take on traditional Scandinavian recipes became a rather delightful inspiration behind this dish. We might not always have an inspiring chef for every dish, but their influences often linger unconsciously in our culinary endeavors.
Perfect Pairings
Drawing on its hearty and comforting nature, our Fish Pie with Mushrooms and Spinach compliments well with an elegant beet and citrus salad on the side. Alternatively, if you’re more inclined towards a French inspired pairing, it works wonders accompanied by herby green bean salad.
The Dish Closest to Home and Heart
This Norwegian recipe, while far removed from the Creole and Cajun flavours of my Louisiana roots, resonates the textural richness and depth commonly found in our own seafood-special dishes. The Fish Pie with Mushrooms and Spinach parallels to somewhat of a beloved blend of Seafood Étouffée, infused with French Fish Pie. It’s an absolute winter-cherished family dinner dish just like Louisiana’s Crawfish Bisque, but with a Scandinavian twist!
And there you have it, folks. An authentic indulgence, wrapped up in a cosy concoction of rich cream, hearty mushrooms and spinach, and the finest cuts of fish. The next time you want to bring a unique fusion to your dinner table, I hope you’ll consider my Fish Pie with mushrooms and Spinach recipe.
What You’ll Need
- 1.5 lbs of fresh white fish fillets
- Salt to taste
- Pepper to taste
- 3 cups of fresh spinach
- 2 cups of sliced mushrooms
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1.5 cups of heavy cream
- 2 tablespoons of flour
- 1/2 cup of shredded mozzarella cheese
- 1/2 cup of shredded cheddar cheese
- 1 puff pastry sheet
- 1 egg (for egg wash)
Method
Step One
Preheat your oven to 200C/400F. Season the white fish fillets with salt and pepper to taste. Set aside.
Step Two
Heat the olive oil in a large frying pan over medium heat. Add the chopped onion and minced garlic and sauté until the onion becomes translucent.
Step Three
Add the sliced mushrooms to the pan and cook until they start to soften. Now, add the fresh spinach and continue to cook until it wilts. Remove from heat and set aside.
Step Four
In a separate saucepan, pour in the heavy cream and bring to a simmer. Slowly whisk in the flour to thicken the cream. You want the cream to reach a gravy-like consistency. Once achieved, remove from heat.
Step Five
Combine the cream mixture with the spinach and mushrooms, stirring well to mix. Then fold in the white fish fillets, ensuring they’re covered with the mixture.
Step Six
Spoon the pie mixture into a deep baking dish and sprinkle the shredded mozzarella and cheddar cheese evenly on top.
Step Seven
Roll out the puff pastry sheet and use it to cover the pie mixture in the dish. Trim away any excess pastry and make a couple of slits in the centre of the pie to allow steam to escape. Beat the egg and brush it over the pastry to give it a nice golden color when it bakes.
Step Eight
Bake the fish pie in the preheated oven for around 25-30 minutes or until the pastry is golden and the filling is bubbling. Allow the pie to cool for a few minutes before serving. Enjoy!
