Spring pie with catfish

Spring Pie with Catfish

Spring brings an explosion of colors, aromas, and flavors, and this catfish pie is a perfect choice to celebrate the new season. This recipe not only combines healthy ingredients but also offers an unforgettable culinary experience. Here’s how to prepare it step by step.

Preparation time: 20 minutes
Baking time: 30-35 minutes
Total time: 55-60 minutes
Number of servings: 3

Necessary ingredients:

- 600 g potatoes (peeled)
- 2 tablespoons lemon-infused olive oil
- 1 tablespoon olive oil
- 6 green onions (chopped)
- 300 g spinach (thawed)
- Salt and black pepper (to taste)
- 3 eggs
- Herb salt (to taste)
- 300 g catfish fillet (boneless, cut into pieces)
- 200 g yogurt (preferably Greek for creaminess)
- 1 tablespoon cornstarch
- 1 bunch of fresh parsley (chopped)
- Juice from 1 lemon

Preparation:

1. Start with preparing the potatoes: Place the potatoes in salted water and boil them until tender. This will take about 15 minutes. Once ready, drain and mash them well, adding 2 tablespoons of lemon-infused olive oil to give them a refreshing taste.

2. Prepare the filling: In a pan, heat a tablespoon of olive oil. Add the chopped green onions and sauté for 5-6 minutes until soft and slightly translucent. Add the thawed spinach and season with salt and pepper. Mix well and remove the pan from heat.

3. Assemble the pies: Divide the spinach mixture into 3 individual ovenproof dishes. Make a small indentation in the center of each portion and crack an egg into each indentation. Sprinkle the egg with herb salt to enhance the flavors.

4. Add the fish: Place 100 g of catfish fillet on top of each portion of egg and spinach. Don’t forget to season the fish to taste.

5. Prepare the yogurt sauce: In a bowl, mix the yogurt with the cornstarch, chopped parsley, and lemon juice. This sauce will add a creamy and flavorful layer over the fish, so pour it evenly over each portion.

6. Finalize the dish: Spread the potato puree over the 3 portions, covering the filling well. This step will provide a delicious texture and help retain moisture.

7. Bake the pies: Preheat the oven to 220°C. Place the dishes in the oven and bake the pies for 30-35 minutes, or until the potatoes are golden and the sauce inside is bubbling. The aroma that will fill your kitchen will be irresistible!

8. Serving: Serve the pies hot, perhaps with a fresh salad on the side for a crunchy contrast. You can also add a few lemon slices for an extra tang.

Practical tips:

- Ingredients: Make sure to use fresh fish for optimal flavor. Catfish has a fine texture and pairs perfectly with the other ingredients. If you can’t find catfish, you can experiment with other types of white fish.
- Herb blends: Instead of herb salt, you can add fresh dill or thyme to change the flavor profile of the dish.
- Variations: Alternatively, you can also add other vegetables like bell peppers or zucchini to diversify the filling.

Nutritional information: This pie is a good source of protein, thanks to the catfish and eggs, while the potatoes provide healthy carbohydrates. The yogurt adds a boost of calcium and probiotics, beneficial for digestion.

Frequently asked questions:
- Can I use other types of fish? Yes, catfish can be replaced with other types of white fish, such as cod or haddock.
- Is this recipe suitable for vegetarians? If you want a vegetarian version, you can omit the fish and add more vegetables or feta cheese.
- How can I store the pies? They can be stored in the refrigerator in airtight containers for up to 2 days. Reheating is easy in the oven.

This spring pie with catfish is not just a dish, but a true celebration of seasonal ingredients. Whether you prepare it for a family meal or a special occasion, I’m sure it will quickly become a favorite for everyone. Enjoy!