I am always happy when I come up with a new idea that works – such as this Fish Pie with Avocado and Tarragon. Fish pie is a well-known, popular dish, of course, but fish pie with avocado isn’t. Yes, I’ve actually added the avocado into the pie. And baked it.
I am a huge fan of avocado and have used it in many of my recipes, but always in its raw form, and this is the first time that I’ve used it in a recipe that is cooked. I had some avocados on my windowsill that just wouldn’t ripen (sometimes they don’t, even if the package says ‘ripen at home’!) and couldn’t really be eaten raw so I thought why not cook them! I’ve had grilled avocados and deep fried avocados before (and really enjoyed them), and this gave me the confidence to go ahead with my new experiment. And it worked!
Make sure you use avocados that are firm and not quite ripe. It is also important to use a generous amount of seasoning in this recipe, as the main ingredients, i.e. fish, potatoes and avocado, are quite bland – be generous with the pepper especially (I like to use white pepper in fish dishes but black pepper is fine too). And then there is the sauce, which should be zingy and peppery, so adjust the amount of mustard, lemon juice and pepper according to your preference.
I used tarragon in this recipe because I think it tastes amazing with fish, but fresh parsley or dill will work well too.
If you love avocado you may be able to purchase it at a cheaper price from now on (if you live in the UK) – a pack of 8 ‘wonky’ avocados for only £1.50!
This link will explain it: http://news.sky.com/story/wonky-avocados-go-on-sale-as-global-prices-rise-10873477
I also took my recipe to the following link parties: Your Whims Wednesday, Inspire Me Wednesday, Totally Terrific Tuesday, Brilliant Blog Posts, This Is How We Roll, Thrifty Thursday, Fiesta Friday and Cook Once Eat Twice
Yields 6 portions
15 minPrep Time
40 minCook Time
55 minTotal Time
- 5 medium potatoes (approx. 750g)
- 500 g skinless, boneless fresh cod or haddock, chopped into large chunks
- 3 tablespoons fresh tarragon (leaves only), finely chopped
- 2 medium avocados, firm and not quite ripe, peeled, deseeded, cubed
- 50 g cheddar cheese, grated
- 30 g butter
- 20 g flour
- 250 ml semi-skimmed milk
- 1 tablespoon Dijon mustard
- 2 tablespoons cream cheese
- 1/3 teaspoon onion granules
- 1 bay leaf
- Sea salt and plenty of white pepper
- A good squeeze of lemon juice
- Peel the potatoes and cut into quarters. Boil in salted water with the bay leaf. Drain well, add a splash of milk and mash until nice and smooth. Set aside.
- Preheat the oven to 400 F/ 200 C/ gas mark 6. Place the fish pieces in a medium oven dish, season with salt and white pepper and scatter the avocado cubes on top.
- While the potatoes are cooking prepare the SAUCE. In a medium saucepan melt the butter over a low heat, add the flour and whisk until the mixture is smooth. Add the milk, cream cheese, mustard, increase the heat and whisk until the mixture has thickened. Remove from the heat, season to taste, add the onion granules, tarragon, a good squeeze of the lemon juice, half the cheese and stir well to combine.
- Pour the sauce over the fish and avocado (reserving about 3 tablespoons). Cover with a layer of mashed potatoes, drizzle with the remaining sauce, sprinkle with the rest of the cheese and bake for 40 minutes. Serve immediately.