Ingredients with Measurements:
- 1 lb Alaska pollock fillets
- 1 lb fresh spinach
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 1 tbsp butter
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 eggs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
- 1 pie crust
Special equipment needed:
- 9-inch pie dish
- Large skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and minced garlic and cook until softened, about 5 minutes.
3. Add the fresh spinach to the skillet and cook until wilted, about 3 minutes.
4. Remove the skillet from the heat and let it cool for a few minutes.
5. In a mixing bowl, whisk together the heavy cream, grated Parmesan cheese, eggs, salt, black pepper, and nutmeg.
6. Add the cooked spinach mixture to the mixing bowl and stir to combine.
7. Cut the Alaska pollock fillets into bite-sized pieces and add them to the mixing bowl. Stir gently to combine.
8. Roll out the pie crust and place it into the pie dish.
9. Pour the Alaska pollock and spinach mixture into the pie crust.
10. Bake the pie for 35-40 minutes, or until the filling is set and the crust is golden brown.
11. Let the pie cool for a few minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 380
Fat: 27g
Protein: 22g
Carbohydrates: 13g
Fiber: 2g
Sugar: 2g
Sodium: 530mg
Substitutions for ingredients:
- Alaska pollock fillets can be substituted with any white fish fillets, such as cod or tilapia.
- Fresh spinach can be substituted with frozen spinach, thawed and drained.
Variations:
- Add diced tomatoes or roasted red peppers to the filling for extra flavor.
- Use a different type of cheese, such as cheddar or Gruyere, instead of Parmesan.
- Add cooked bacon or ham to the filling for a meatier pie.
Tips and tricks:
- Be sure to remove any bones from the Alaska pollock fillets before adding them to the filling.
- Use a fork to prick the bottom of the pie crust before adding the filling to prevent it from getting soggy.
- Let the pie cool for a few minutes before slicing to allow the filling to set.
Storage instructions:
Leftover pie can be stored in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pie, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Alaska pollock and spinach pie on a platter with a garnish of fresh parsley or dill.
Garnishes:
Fresh parsley or dill
Pairings:
Serve the pie with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted carrots and Brussels sprouts
- Garlic mashed potatoes
Troubleshooting advice:
- If the pie crust is browning too quickly, cover it with aluminum foil.
- If the filling is not setting, bake the pie for an additional 5-10 minutes.
Food safety advice:
Be sure to cook the pie until the filling is set and the internal temperature reaches 165°F to ensure it is safe to eat.
Food history:
The Alaska pollock is a species of fish that is commonly used in fish and chips. It is a mild-tasting fish that is low in fat and high in protein.
Flavor profiles:
The Alaska pollock and spinach pie has a creamy and savory flavor with a hint of nutmeg.
Serving suggestions:
Serve the pie as a main dish for a family dinner or a special occasion.
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