Jassy's Fish Pie Gratin
Clock Image
Prep: 15 mins
Cook: 30 mins
Le gratin refers to the "upper crust" of Paris society. Here you're hobnobbing with sustainably sourced fish pie mix from Richard Murray and these lovely organic vegetables.
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394 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 kohlrabi
  • 2 large handfuls of baby leaf spinach
  • A punnet of cherry vine tomatoes
  • 2 spring onions
  • 1 lemon
  • A pack of fish pie mix
  • A pot of 0% fat crème fraîche
  • 1 tsp grated Parmesan
From your kitchen
  • 2 tbsp hot water
  • Sea salt
  • Freshly ground pepper
You'll need
  • Pan with a lid
  • Colander
  • Bowl
  • Heatproof dish
Step by step this way
  • 1.

    Fill a kettle and boil it. Trim the leaves and stalks from the kohlrabi. Peel it. Slice it into thin rounds. Pop in a pan. Cover with hot water from the kettle. Cover. Bring to the boil. Simmer for 5 mins. Drain.

  • 2.

    Pop the spinach in the hot pan. Add 2 tbsp hot water. Cook over a lowish heat for 2 mins till the spinach wilts. Drain. Press the spinach in the colander with the back of a spoon to squeeze out as much water as possible.

  • 3.

    Roughly chop the spinach. Halve the tomatoes. Trim and finely slice the spring onions. Finely grate the zest from the lemon.

  • 4.

    Pop the spinach, tomatoes, spring onions and lemon zest in a bowl. Add the fish pie mix and some salt and pepper. Stir in the crème fraîche.

  • 5.

    Heat your grill to high. Spoon the gratin mix into a heatproof dish. Grill for 8-10 mins till the gratin starts to bubble and picks up a little golden colour.

  • 6.

    Take the gratin out from underneath the grill. Layer the kohlrabi slices over the top of the gratin.

  • 7.

    Grate a little of the Parmesan so you have 1 tsp. Sprinkle this over the top of the gratin.

  • 8.

    Put the gratin back under the grill for another 8-10 mins till the gratin is golden, bubbling and cooked all the way through. Serve with the lemon, sliced into wedges, for squeezing.

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