- Set the oven to 230c.
- Peel and dice potatoes into small cubes, place in boiling lightly salted water and boil for 15 mins, then carefully add eggs and cook for a further 8 mins, until soft.
- Drain potatoes and mash together with butter, salt and pepper and a dash of cream, then set aside.
- Peel the eggs and chop into quarters, then set aside. Peel and finely chop the onion, then peel, halve and finely chop the carrot.
- Drizzle some olive oil into a pan, then cook off the carrots and onions until translucent, then add in garlic and chopped spinach, cook for another few minutes, then add in the double cream bring to boil.
- Remove from heat, mix through 3 cheese mix, mixed fresh herbs, capers, cornichons, squeeze of lemon juice and Dijon mustard and season with sea salt and black pepper and then mix in the sliced fish.
- Line a baking tray with the creamy fish mixture, scattered in the sliced boiled egg, and then spread with the creamy mash potato on top. Finally, sprinkle with breadcrumbs and grated parmesan for an extra crunch.
- Cook for 30mins, or until its bubbling and golden on top.
- Serve with a refreshing side of mixed greens, blanching in boiled water to keep a nice crunch on the beans works well, then drizzle with olive oil, sea salt, and a squeeze of lemon.
Why it works;
A delightfully crowd-pleasing pair, with succulent pieces of fish folded through layers of creamy vegetable sauce and buttery mash this cool-climate Chardonnay, shines through. The clean, zesty finish provides a perfect balance to this luxurious and richer style fish pie. The crunchy lemon flavoured greens also add a lovely lightness to the dish, a perfect combination when craving some comfort food on a cooler evening partnered with our elegant, well-structured Nepenthe Altitude Chardonnay & Nepenthe Pinnacle Ithaca Chardonany