{"id":818,"date":"2006-06-26T14:49:24","date_gmt":"2006-06-26T02:49:24","guid":{"rendered":"http:\/\/www.frot.co.nz\/design\/recipes\/?p=818"},"modified":"2021-05-18T09:43:03","modified_gmt":"2021-05-17T21:43:03","slug":"the-naked-chefs-fish-pie","status":"publish","type":"post","link":"http:\/\/www.frot.co.nz\/design\/recipes\/the-naked-chefs-fish-pie\/","title":{"rendered":"The Naked Chef\u2019s Fish Pie (Serves 6-8)"},"content":{"rendered":"<p style=\"text-align: left;\" align=\"center\">From one of Jamie Oliver\u2019s TV series.<\/p>\n<ul>\n<li style=\"text-align: left;\">1 bag spinach (approx 350-400gm), washed thoroughly and stemmed<\/li>\n<li style=\"text-align: left;\">2 carrots, grated<\/li>\n<li style=\"text-align: left;\">2 onion, finely chopped<\/li>\n<li style=\"text-align: left;\">2 tsp dried parsley or 2 Tbs fresh, chopped finely<\/li>\n<li style=\"text-align: left;\">8-10 potatoes<\/li>\n<li style=\"text-align: left;\">4 eggs (optional)<\/li>\n<li style=\"text-align: left;\">1kg fish<\/li>\n<li style=\"text-align: left;\">500ml cream<\/li>\n<li style=\"text-align: left;\">2 handfuls grated cheese<\/li>\n<li style=\"text-align: left;\">4 tsp sugar-free American mustard<\/li>\n<li style=\"text-align: left;\">Juice of 1 lemon<\/li>\n<li style=\"text-align: left;\">Olive oil, butter, salt, pepper<\/li>\n<\/ul>\n<p style=\"text-align: left;\">Chop up potatoes and set to boil in salted water<\/p>\n<ul>\n<li style=\"text-align: left;\">Set eggs to hard boil in the bottom part of a steamer, with spinach steaming above them<\/li>\n<li style=\"text-align: left;\">Saute onions &amp; carrots in olive oil<\/li>\n<li style=\"text-align: left;\">Add a little salt &amp; pepper, and cream and leave to simmer till cream thickens<\/li>\n<li style=\"text-align: left;\">Meanwhile, chop fish and spread out in 1 large or 2 medium roasting pans<\/li>\n<li style=\"text-align: left;\">Squeeze liquid out of steamed spinach and spread on top of fish<\/li>\n<li style=\"text-align: left;\">Chop up hard boiled eggs and layer on top<\/li>\n<li style=\"text-align: left;\">Add parsley, lemon juice, mustard and cheese to sauce<\/li>\n<li style=\"text-align: left;\">Pour sauce over the top of the other ingredients<\/li>\n<li style=\"text-align: left;\">Mash potatoes with lots of butter and spread over the top<\/li>\n<li style=\"text-align: left;\">Cook at 180C (355F) for 30-40 mins till fish is cooked and potatoes browned<\/li>\n<\/ul>\n<p style=\"text-align: left;\" align=\"center\">Serve with a salad (the Naked Chef recommends watercress, walnut &amp; pear)<\/p>\n<p style=\"text-align: left;\" align=\"center\"><strong>Deb\u2019s dairy-free variation: Coconut cream fish pie<\/strong><\/p>\n<ul>\n<li style=\"text-align: left;\">Replace parsley with coriander<\/li>\n<li style=\"text-align: left;\">Replace cream with coconut cream<\/li>\n<li style=\"text-align: left;\">Replace American mustard with Greggs chilli seasoning<\/li>\n<li style=\"text-align: left;\">Leave out the cheese<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>From one of Jamie Oliver\u2019s TV series. 1 bag spinach (approx 350-400gm), washed thoroughly and stemmed 2 carrots, grated 2 onion, finely chopped 2 tsp dried parsley or 2 Tbs fresh, chopped finely 8-10 potatoes 4 eggs (optional) 1kg fish 500ml cream 2 handfuls grated cheese 4 tsp sugar-free American mustard Juice of 1 lemon Olive oil, butter, salt, pepper Chop up potatoes and set to boil in salted water Set eggs to hard boil [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[9,7,10,5,18,4,12],"tags":[],"_links":{"self":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/818"}],"collection":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/comments?post=818"}],"version-history":[{"count":3,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/818\/revisions"}],"predecessor-version":[{"id":1560,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/818\/revisions\/1560"}],"wp:attachment":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/media?parent=818"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/categories?post=818"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/tags?post=818"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}