Luxury Fish Pie

Method

• To make Tuna Fish Cakes, start by draining the canned tuna. 
• While the rice is cooking, prepare the eel by grilling or frying it.
• Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
• Put the oats in the blender or food processor, slightly broken up.
• Coat the fillets with the butter mixture while grilling.
• Heat a large skillet over medium-high heat and add the fish cakes.
• Add the onion, bay leaves, milk, stir, then cook gently for five minutes, stirring every so often, until thickened.
• Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
• Taste and season, bearing in mind that the cheese will be salty, then cover the pan with a lid or foil and leave to cool.
• When cooled, stir in the remaining spinach, cover the pan and leave again for a few minutes.
• To finish the pie, pile the fish with its sauce on a baking dish and the top is the cheesy mash.
• Scatter the remaining cheddar over the top and bake in the preheated oven at 220C/425F/Gas 7 for 20 to 25 minutes, until golden and bubbling.
• Brush the sauce on top of the pie with a pastry brush if it looks too thick.
• Serving Suggestions: Serve with a squirt of lemon juice, accompanied by peas or green beans.