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Cooks In1 hour plus cooling
DifficultyNot too tricky
Nutrition per serving
Calories 539 27%
Fat 30.4g 43%
Saturates 18.3g 92%
Sugars 6.1g 7%
Salt 0.6g 10%
Protein 23.3g 47%
Carbs 45.7g 18%
Fibre 5.4g -
Of an adult's reference intake
- 5 large potatoes
- 2 large free-range eggs
- 2 large handfuls of baby spinach
- 1 onion
- 1 carrot
- olive oil
- 250 ml double cream
- mature Cheddar or Parmesan cheese
- 1 lemon
- 1 heaped teaspoon English mustard
- 1 large handful of fresh flat-leaf parsley
- 450 g haddock , or cod fillet, skin off, pin-boned, from sustainable sources
- 1 whole nutmeg , for grating (optional)
recipe adapted from
Penguin Anniversary Edition: The Return Of The Naked Chef
By Jamie Oliver
- Preheat the oven to 230°C/450°F/gas 8.
- Peel and dice the potatoes into 2.5cm chunks, then put into boiling salted water and bring back to the boil for 2 minutes.
- Carefully add the eggs to the pan and cook for a further 8 minutes, or until hard-boiled, by which time the potatoes should also be cooked.
- At the same time, steam the spinach in a colander above the pan. This will only take a minute. When the spinach is done, remove from the colander and gently squeeze out any excess moisture.
- Drain the potatoes in the colander. Remove the eggs, cool under cold water, then peel and quarter them. Place to one side.
- Peel and finely chop the onion, then peel, halve and finely chop the carrot.
- In a separate pan, slowly fry the onion and carrot in a little oil for about 5 minutes, then add the double cream and bring just to the boil.
- Remove from the heat and finely grate in 2 good handfuls of cheese, then squeeze in the lemon juice and stir through the mustard.
- Pick and finely chop the parsley and stir into the cream mixture.
- Slice the fish into strips then place in an earthenware dish with the spinach and eggs and mix together, pouring over the creamy vegetable sauce.
- The cooked potatoes should be drained and mashed – add a bit of oil, sea salt, black pepper and a touch of nutmeg (if using). Spread on top of the fish. Don’t bother piping it to make it look pretty – it’s a homely hearty thing.
- Place in the oven for 25 to 30 minutes, or until the potatoes are golden.
- Serve with some nice peas or greens, not forgetting your baked beans and tomato ketchup. Tacky but tasty, and that’s what I like.