Te Gekke Vistaart

Dit recept komt van the living legend Jamie Oliver. In de Nederlandse vertaling kreeg het de nogal knullige titel “Te Gekke Vistaart”, en onder die naam is het een vaste waarde geworden in de culinaire canon van mijn familie. Als iemand zou zeggen dat hij vistaart had gemaakt, zonder de "te gekke" toevoeging, zou niemand weten wat er bedoeld werd.

Toegegeven, er kruipt wat werk in. Maar je wordt er voor beloond. Want als je een lijstje zou maken van alles wat lekker is bij vis, krijg je dit recept.

“De aardappelen raspen” moet natuurlijk zijn “de aardappelen schillen”.

De mosterd, parmezaan, citroensap en peterselie mogen gemengd worden onder de wortel-ajuin-room saus.

Jamie geeft graag mee dat je ook gerijpte cheddar kan gebruiken in de plaats van parmezaan.

HOOFDGERECHT

vis

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Fantastic Fish Pie

This recipe comes from the living legend Jamie Oliver. In the Dutch translation it was given the rather clumsy title “Te Gekke Vistaart” (“Crazy Fish Pie”), and under that name it has become a staple in my family’s culinary canon. If someone said they had made fish pie without the “te gekke” (“crazy”) part, no one would know what they meant.

Admittedly, it takes a bit of work. But you are rewarded for it. Because if you were to make a list of everything that tastes good with fish, you’d end up with this recipe.

5 large potatoes
2 large eggs
2 large handfuls baby spinach
1 onion, finely chopped
1 carrot, finely chopped or grated
Olive oil
1 cup heavy cream
Mature cheddar or Parmesan cheese, grated
1 lemon
1 heaped tsp mustard
1 large handful fresh flat-leaf parsley, chopped
1 lb (450 g) haddock or cod fillet, skinless, boneless (sustainably sourced if possible)
nutmeg, for grating

1. Preheat the oven to 450°F (230°C).

2. Peel and dice the potatoes into 1-inch (2.5cm) chunks, then put into boiling salted water and bring back to the boil for 2 minutes.

3. Carefully add the eggs to the pan and cook for a further 8 minutes, or until hard-boiled, by which time the potatoes should also be cooked.

4. At the same time, steam the spinach in a colander above the pan. This will only take a minute. When the spinach is done, remove from the colander and gently squeeze out any excess moisture.

5. Drain the potatoes in the colander. Remove the eggs, cool under cold water, then peel and quarter them. Place to one side.

7. Peel and finely chop the onion, then peel, halve and finely chop the carrot. In a separate pan, slowly fry the onion and carrot in a little oil for about 5 minutes, then add the cream and bring just to the boil. Remove from the heat and finely grate in 2 good handfuls of cheese, then squeeze in the lemon juice and stir through the mustard. Pick and finely chop the parsley and stir into the cream mixture.

8. Slice the fish into strips then place in an baking dish with the spinach and eggs and mix together, pouring over the creamy vegetable sauce. The cooked potatoes should be drained and mashed – add a bit of oil, sea salt, black pepper and a touch of nutmeg (if using). Spread on top of the fish.

9. Place in the oven for 25 to 30 minutes, or until the potatoes are golden.