|Jude's Fish Pie & Crunchy Green Salsa|
Jude is a Thermomix Ambassador, for good reasons. The Thermomix fits into Jude's food philosophy perfectly - she's all about nutrient dense, tasty food in a realistic everyday setting. Her classes have sold out incredibly quickly as they've been released across the country, which speaks volumes. I've been fortunate enough to do a couple of weekend intensive courses with Jude and can promise you that two hours with her will leave you with a host of recipes you're desperate to go home and try! If you can come along to her Thermomix classes make sure you do - but book in quickly so you don't miss out!
Two of Jude's books, Wholefood for the Family and Wholefood for Children are staples in my library. I cook out of both of them at least once a week - they're dog eared, scrawled through, post-it noted and well loved (the way good cookbooks should be). They're also beautiful - you can feel Jude's love come through the recipes which I know sounds corny, but once you meet Jude you'll understand what I mean. She cooks and writes with love and compassion.
This recipe is from Wholefood for Children and is one of the ways I get fish into our weekly dinners. I tend to make two pies at once and freeze one for the next week. I tend to use red mullet because it's readily available in Brisbane and is a great, sustainable fish choice.
Jude's Fish Pie
(from Wholefood for Children by Jude Blereau)
2 potatoes - large diced*
100g broccoli - coarsely chopped
40g butter or ghee
2 spring onions (or 1 brown onion) - halved
2 tbsp herbs (lemon thyme, parsley or basil)
Rind of 1 lemon (be careful to only remove rind, not pith)
Large handful of seasonal green vegetables (peas, 1cm diced beans or asparagus)
80g crème fraiche or kefir cream
1/4 tsp wholegrain mustard
300g fish fillet - skin and bones removed, chopped into 3cm cubes
Preheat oven to 190C.
1. Place 500g of water in TM and place potatoes in basket. Insert basket into TM bowl and cook at Varoma temp, for 8-10 minutes, speed 2 (until potatoes are just tender).
2. Add broccoli to basket and cook for a further 4 minutes, on Varoma temp, at speed 2. Remove basket and pour out water.
3. Tip potato & broccoli into bowl, add 1 tbsp butter/ghee and roughly mash for 6 seconds on speed 4. Set aside.
4. Place onion and herbs in TM bowl. Chop for 2 seconds on speed 7.
5. Add remaining butter/ghee to bowl and sauté for 3 minutes at 100° on speed soft.
6. Add remaining ingredients, season with salt & pepper. Cook for further 1 minute at 100° on reverse, speed soft. This will allow the cream to melt and relax and all the ingredients to softly mix together.
Spoon the fish mixture into a shallow, ovenproof dish and top with the mashed potato.
Bake for 20 minutes or until golden. Serve with green salad and enjoy!
If I know this is on the menu for the week, I tend to make it following a night where we've had mashed potatoes and broccoli. On that night, I just add some of the broccoli to the leftover mash and reserve it to use for the pie topping the following night.