- 3 tbsp Oldenburger Butter, unsalted
- 3 tbsp flour
- 1.5 kg potatoes
- 1 kg undyed smoked haddock, skin off
- 200 ml Oldenburger Whipping Cream, 30% fat
- 300g Oldenburger Grated Cheese 45% fat i.d.m.
- 4 bunches of spring onions
- 800 g baby spinach
- nutmeg, grated
- freshly ground black pepper
- a bunch of parsley
PreparationPreheat the oven at 180 °C. Cut the haddock in bite-sized pieces. Wash the baby spinach and spring onions and pat dry. Bring a pot with salty water to the boil and add the potatoes. Wash the parsley and pat dry.
The Sauce and the VegetablesHeat the Oldenburger Butter in a saucepan over medium heat and add the flour to prepare a roux. Pour in the Oldenburger Whipping Cream, season with salt, black pepper, nutmeg and let it simmer for approx. 3 minutes. Peel the cooked potatoes and cut them into slices. Cut the spring onions and the baby spinach finely. Cut the parsley finely.
The Fish PieTake a cast-iron pan, pour in sliced potatoes, haddock, spring onions, baby spinach and the sauce. Spread the Oldenburger Grated Cheese generously over it and put it in the oven for approx. 20 minutes.
The Final TouchSprinkle the fresh parsley over the fish pie, season with black pepper and serve.
Tips from Chefs to Chefs
01. Real Cheese makes all the difference when melted cheese is asked for. It has a superior taste and excellent melting qualities – and tastes great even when cooling down. Real cheese is made from fresh cow’s milk with no added flavourings. It is a highly valuable grocery and part of a health conscious diet. Cheese is an excellent source of protein and high in calcium and vitamins A, B2, B12 and D.
02. Depending on your taste, you can also use other fish. Smoked trout or salmon also taste great in this dish.
03. Roux is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight.