Fish Pie

Name: Fish Pie
Ingredients: 1000 grams potatoes floury; 500 millilitres fish stock; 2 tablespoons vermouth dry; 1 x fennel bulb cored and diced; 1 large onions finely chopped; 175 grams salmon fillets skinned and cut into 3cm chunks; 175 grams smoked fish fillet, skinned and cut into 3cm chunks; 150 grams shrimp raw, peeled; 250 grams fish fillets such as cod or haddock, skinned and cut into 3cm chunks; 2 tablespoons mixed herbs chopped such as parsley, dill and chives; 20 grams bread crumbs white; 20 grams parmesan, parmigiano-reggiano cheese, grated; 30 grams butter; 1 x milk as needed; 50 grams butter; 50 grams flour, all-purpose; 175 millilitres double cream; 2 teaspoon dijon mustard; 1 teaspoon anchovy essence; 1 x salt to taste; 1 x white pepper ground, to taste

21 ingredients

21 steps

Ingredients

1000 grams potatoes floury
500 millilitres fish stock
2 tablespoons vermouth dry
1 x fennel bulb cored and diced
1 large onions finely chopped
175 grams salmon fillets skinned and cut into 3cm chunks
175 grams smoked fish fillet, skinned and cut into 3cm chunks
150 grams shrimp raw, peeled
250 grams fish fillets such as cod or haddock, skinned and cut into 3cm chunks
2 tablespoons mixed herbs chopped such as parsley, dill and chives
20 grams bread crumbs white
20 grams parmesan, parmigiano-reggiano cheese, grated
30 grams butter
1 x milk as needed
50 grams butter
50 grams flour, all-purpose
175 millilitres double cream
2 teaspoon dijon mustard
1 teaspoon anchovy essence
1 x salt to taste
1 x white pepper ground, to taste

Directions

1

Heat up the oven to 180C, gas 4.
2

In their skins, boil the potatoes for around 20 minutes until tender.
3

Drain the pan and leave potatoes to cool.
4

In a large pan, bring the stock and vermouth to the boil, add in the onion & fennel, cooking gently for around 8 minutes.
5

Next, add the fish and prawns and poach for 2 minutes.
6

Drain, making sure you keep the cooking liquid, and leave to cool.
7

For the sauce, melt the butter in a pan over a very low heat, stir the flour in and cook gently for a minute or so.
8

Add the reserved fish cooking liquid, stirring until it has all been mixed up and it appears smooth.
9

Bring the mixture to the boil and allow to simmer for around 20 minutes.
10

Add in the cream and simmer for 10 minutes or so until it thickens.
11

Stir the mustard and anchovy essence into the mixture.
12

Season with the pepper and leave to cool for around 15 minutes.
13

Next, fold the fish, prawns, onion and fennel into the sauce with the herbs.
14

Using a large spoon, move the mixture into a large pie dish filling to 3cm below the top.
15

Allow to set for 30 minutes.
16

Meanwhile peel the potatoes, add the butter and then mash.
17

Use milk when mashing to get a smooth creamy texture then season.
18

Spread the mash over the fish mixture with a spatula.
19

Bake for 20 minutes.
20

Scatter evenly on the breadcrumbs and Parmesan, and bake for an extra 10 to 15 minutes until golden.
21

Serve piping hot.