Hi folks, I thought I’d share a great ocean pie recipe (because that sounds so much better than “fish pie”) with you today, despite my wife saying that if I did post the pie photos then I’d lose all my readers. I’ll admit – it’s not the prettiest of things, but damn if it’s not delicious. Before that though I thought I’d share a few updates with you on what’s going on here.
Now that the ground has defrosted; the days are hot and the nights are mild, the time has come to start thinking of gardening. I planted some seeds a few weeks back and am delighted to see that they’re coming along really well. Shown below are cucumbers; I’ve also planted leeks, oregano and some weird salad leaf thing which I don’t actually know the name of.
These are getting big enough that they’ll soon need to be replanted. I dare not plant them outside quite yet because the risk of frost is still a possibility for another half month or so. In any case, eventually they’ll go out to a greenhouse along with some tomato and aubergine seedlings – the latter two I’ll be buying because I’m lazy and also didn’t really plan ahead.
I’ve been weeding and forking and digging and preparing another patch of land for some beets, beans, and various other things which I forget right now…
I’ve also been digging up a patch of land where I’m going to plant some potatoes. This operation did not go quite according to plan. I was happily digging away and suddenly a hit a huge boulder. After much digging and with the help of both my parents-in-law I was able to eventually extract it from under the ground. I carried on digging and hit another. Luckily this one was a bit smaller so I could remove it myself. Unfortunately then I hit another one which was about three times as big as the first. Considering the first one was probably about 80kg, it’s pretty safe to say that that one was staying put. A few days later I found another boulder, so now I’ve sectioned off the area into “suitable for potatoes” and “not suitable for potatoes” parts. You can see the patch in the photo below, with two of the boulders in the bottom-right corner.
In case you’re not interested in seeing soil then here’s some bonus pictures for you. My parents-in-law have a rooster with some chickens (two of which are these)…
Naturally that makes for this:
… and as if that wasn’t excitement enough, we’re also cat-sitting for a friend at the moment, so now you can all enjoy a picture of a cute kitten. Everyone say “d’awwwww”!
It’s Mother’s Day in Sweden today, so have a great day all you moms out there – Swedish or otherwise. Enjoy the Ocean Pie and I’ll be back soon!
- 300g Potatoes, peeled and diced
- 400g White Fish Fillets (e.g. Alaskan Pollock or Cod)
- 280g Sweetcorn
- 250g Asparagus
- 2 medium Onions
- 50g Butter
- 4tbsps Flour
- 500ml Milk
- 100ml Water
- 600g Potatoes, peeled
- 150g Carrots, grated
- 200g Mozzarella, grated
- 50g Butter
- 100ml Milk
- Start off by preparing the filling. Peel and then finely chop the onions. Melt the butter in a large saucepan and add in the onions. Sauté until browning slightly.
- Add in the flour to the onions and stir well. Continue to cook while stirring for a few minutes until the flour has browned slightly. Next mix together the water and milk and add into the pan with the onions, bit by bit, stirring well between each addition, until you have quite a thick, but smooth sauce.
- Add in the potatoes and sweetcorn. Slice the fish into good sized chunks and add in as well, before snapping the ends off the asparagus spears. Discard the ends and slice the heads up into chunks and adding to the pot.
- Reduce the heat a little and allow to simmer gently until the potato chunks are cooked through.
- While the filling is cooking, prepare the topping. Boil the potatoes and then finely mash them with the butter and milk. Stir in the grated carrots and mozzarella cheese.
- Once the filling is ready, transfer to a large, deep, oven-proof dish and top with the mashed-potato topping - smoothing out with a fork or similar implement to create a nice-looking surface.
- Preheat your oven to about 170 degrees Celsius. Place the pie into the oven and bake for about 30 minutes. For the last 5 minutes of cooking, turn on your grill (broiler) to allow the topping to crisp up.
- Serve immediately.