Chef John's Fisherman's Pie with Spinach in a Garlic and Lemon-Scented Sauce Under a Potato Crust

Sorry about missing yesterday's blog entry, my Friends. No power til the aft. This one is long and a bit labor (of love) intensive, but the pic looked scrumptious and soul warming!! And, I do believe it will rate "Huzzahs!" from the lucky eaters!
(serves 6)

For the Potato Crust:
3 russet potatoes (1&3/4 lbs.), peeled and cut into 1/2" pieces
3 T. Kerrygold* butter
1 pinch freshly grated nutmeg
1/2 t. kosher* salt
1/8 t. freshly* ground pepper
1 pinch cayenne pepper
1/2 cup 2% milk

For the Spinach:
2 t. EVOO
12 oz. fresh baby spinach, stems removed*
1/8 t. kosher* salt

For the Sauce:
3 T. Kerrygold* butter
3 T. flour
2 cloves garlic, minced
2 cups whole* milk
2 t. finely grated lemon zest
1/8 t. kosher* salt

For Assembly:
1/2 t. kosher* salt
1.2 t. freshly* ground pepper
2 lbs. (3/4" thick) boneless cod fillets
Dash cayenne pepper
1/2 lemon, juiced (about 2 T.)
1 T. chopped fresh chives for garnish

To make the potato crust: Bring a large saucepan of salted water to a boil. Cook potatoes until very tender, about 20 mins. Drain well. Return potatoes to pot and mash in butter, nutmeg, salt, black pepper and cayenne. Mash in milk until smooth.
Prepare spinach: Heat oil in a large, deep skillet or Dutch oven over med.-high heat. Cook spinach wit salt, stirring occasionally, until spinach has wilted, about 1 min. If all the spinach doesn't fit in the pan at once, add some, and once it's wilted, add more til all is cooked. Transfer to a paper-towel lined bowl to absorb excess moisture.
Preheat oven to 375.
Make the sauce: Melt butter in  saucepan over med. heat. Whisk in flour and cook, whisking constantly, until mixture is smooth, has a nutty aroma, and is slightly browned, about 2 mins. Add garlic and cook, whisking, until fragrant, about 20 secs. Gradually whisk in milk, then add lemon zest and salt, and cook whisking constantly, until sauce has thickened, about 5 mins. (your workout!!*). You can prepare the mashed potatoes, the spinach, and the white sauce 1 day ahead and keep them refrigerated until you're ready to assemble the dish. When you are, gently reheat the white sauce.
Assemble dish: Generously butter an 8x12" flameproof baking dish. Sprinkle 1/4 t. each salt and black pepper in baking dish. Arrange cod in a single layer and sprinkle with cayenne and remaining salt and pepper. Spread spinach evenly over fish and drizzle with lemon juice. Spoon sauce over spinach and give casserole dish several taps to eliminate air bubbles. Drop heaping spoonfuls of mashed potatoes over casserole, then spread smoothly to cover filling. Put dish on a rimmed baking sheet to catch any drips. Bake until bubbling, about 40 mins. Turn on broiler and broil until top of potato crust is golden brown, 1-2 mins. Watch carefully!*. Let stand 10 mins. before serving in shallow bowls. Garnish with chives. Don't be alarmed by the amt. of liquid in the dish; it's a fantastic sauce! Whew, even I am tired, but I want to eat this for dinner. Sounds YUMOLA to me!!

"The One who made us knows far better than we do how life is supposed to work."

Have FUN today!!

Love,

MM