Fish pie or a fish hot pot as this dish is called, rank high on my favourite quick dinners list and are ideal comfort food now that the weather is changing. This recipe uses gnocchi instead of potatoes and it’s also perfect for adding extra vegetables to ensure everyone gets their 5 a day. One dish on the table for everyone to help themselves.
The hot pot is made with smoked fish and I prefer to make it with meatier fillets such as hot smoked salmon, smoked trout or smoked mackerel. Many fish counters sell flavoured hot smoked salmon and these will work well with the recipe, as will peppered mackerel which will add an extra spicy kick to the dish.
Varying the vegetables and herbs adds to the versatility of this recipe and you’ll find celery, courgettes, fennel, spring onion, peas, green beans and leeks all work well.
- 1-2 tbsp olive or rapeseed oil
- 400 g Fresh gnocchi
- 1 small red onion - chopped
- 1 red pepper - diced
- 4 tomatoes - chopped
- 1 280g cream cheese
- 50 ml milk add extra milk if sauce is too thick
- Juice of 1/4 to 1/2 a lemon
- 3 tbsp chopped parsley or dill a mixture of both will work
- 300g smoked fish Hot smoked salmon, trout or mackerel all work well
- 100 g fresh spinach
- 75 g breadcrumbs
- 75 g Grated Cheddar
- freshly ground black pepper
- Heat the oil in a large frying pan and cook the gnocchi for 3-4 minutes until it's slightly golden. Remove from the pan and set aside. Add the onion and cook gently for 1-2 minutes. Add the red pepper and tomatoes and continue cooking for 5 minutes.
- Add the onion and cook gently for 1-2 minutes. Add the red pepper and tomatoes and continue cooking for 5 minutes.
- Add the cream cheese, milk and lemon juice with 2 tbsp of the herbs, season and stir until the sauce is thick and creamy.
- Add the gnocchi back to the pan along with the smoked fish and combine gently with the sauce. Add the spinach, allow to wilt and carefully mix through sauce.
- Mix the breadcrumbs, cheese and remaining herbs together Tip the mixture into a shallow oven proof dish and sprinkle over the breadcrumb and cheese mixture. Grill for 5 minutes until golden brown.