Chef John’s Fisherman’s Pie
My fisherman’s pie gives you flaky cod mingled with spinach in a garlic and lemon sauce underneath a browned crust of creamy, buttery potatoes. It tastes fantastic.
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.
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.
ArnoldGreg November 21, 2023
Posted In: Uncategorized