01. Preheat your oven to 240 °C (gas mark 9).
02. Peel the potatoes. Slice them in the midi bowl with the 2mm slicing disc.
03. Transfer to a pan of boiling water. Bring back to the boil and cook for 2 minutes.
04. While the potatoes are cooking, cook the spinach for 1 minute in a sieve placed
over the pan. Drain and set aside.
05. Chop the onions, carrots and parsley in the mini bowl.
06. Fry in a little olive oil for 5 minutes.
07. Remove from the heat. Add half the parmesan, plus the lemon juice and mustard.
Set aside.
08. Blend the spinach, fish, eggs and cream in the main bowl with the metal blade.
09. Arrange a layer of the fish and spinach mixture, then the onion and carrot
mixture in a large gratin dish. Cover with a layer of potatoes.
10. Between each layer, sprinkle a little olive oil and pepper. Top the gratin with the
remaining parmesan.
11. Bake until the top is golden brown.
Chef’s tip: you can use cod instead of haddock.
Fish pie
SERVES
2 4-6 6-8 8 +
FOOD PROCESSOR
3200 3200 4200 5200/Patissier
PREPARATION
30 min 30 min 30 min 30 min
BAKING
25 min 25 min 25 min 25 min
EQUIPMENT
Gratin dish
Haddock fillets
150g 300g 450g 600g
Liquid crème fraîche
40ml 75ml 100ml 150ml
Parmesan cheese
70g 100g 150g 200g
Fresh spinach
150g 300g 450g 600g
Potatoes
35810
Eggs
1234
Onions
1122
Carrots
1122
Lemons
1122
Mustard
1 tbsp 1 tbsp 2 tbsp 2 tbsp
Handfuls of parsley
1122
Olive oil
87
FISH
E2
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