Bob's Fish Pie
This fish pie can use different kinds of fish, and mix all of them, it is a very nice recipe!
Yield
8 servingsPrep
½ hrsCook
1 hrsReady
1½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1000 | grams |
potatoes
floury |
|
| 500 | millilitres |
fish stock
|
|
| 2 | tablespoons |
vermouth
dry |
* |
| 1 |
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 cheese
|
|
| 30 | grams |
butter
|
|
|
milk
as needed |
*
|
||
| For the sauce | |||
| 50 | grams |
butter
|
|
| 50 | grams |
all-purpose flour
|
|
| 175 | millilitres |
double cream
|
|
| 2 | teaspoon |
dijon mustard
|
|
| 1 | teaspoon |
anchovy essence
|
* |
|
salt
to taste |
*
|
||
|
white pepper
ground, to taste |
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+3 | grams |
potatoes
floury |
|
| 5E+2 | millilitres |
fish stock
|
|
| 3E+1 | ml |
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 |
* |
| 1.5E+2 | grams |
shrimp
raw, peeled |
|
| 2.5E+2 | grams |
fish fillets
such as cod or haddock, skinned and cut into 3cm chunks |
|
| 3E+1 | ml |
mixed herbs
chopped such as parsley, dill and chives |
* |
| 2E+1 | grams |
bread crumbs
white |
|
| 2E+1 | grams |
Parmesan cheese
|
|
| 3E+1 | grams |
butter
|
|
| 1 | x |
milk
as needed |
*
|
| For the sauce: | |||
| 5E+1 | grams |
butter
|
|
| 5E+1 | grams |
all-purpose flour
|
|
| 175 | millilitres |
double cream
|
|
| 1E+1 | ml |
dijon mustard
|
|
| 5 | ml |
anchovy essence
|
* |
| 1 | x |
salt
to taste |
*
|
| 1 | x |
white pepper
ground, to taste |
*
|
Directions
Heat up the oven to 350℉ (180℃) F, gas 4. In their skins, boil the potatoes for around 20 minutes until tender. Drain the pan and leave potatoes to cool.
In a large pan, bring the stock and vermouth to the boil, add in the onion & fennel, cooking gently for around 8 minutes.
Next, add the fish and prawns and poach for 2 minutes. Drain, making sure you keep the cooking liquid, and leave to cool.
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.
Add the reserved fish cooking liquid, stirring until it has all been mixed up and it appears smooth.
Bring the mixture to the boil and allow to simmer for around 20 minutes. Add in the cream and simmer for 10 minutes or so until it thickens. Stir the mustard and anchovy essence into the mixture. Season with the pepper and leave to cool for around 15 minutes.
Next, fold the fish, prawns, onion and fennel into the sauce with the herbs. Using a large spoon, move the mixture into a large pie dish filling to 3cm below the top. Allow to set for 30 minutes.
Meanwhile peel the potatoes, add the butter and then mash. Use milk when mashing to get a smooth creamy texture then season. Spread the mash over the fish mixture with a spatula.
Bake for 20 minutes. Scatter evenly on the breadcrumbs and Parmesan, and bake for an extra 10 to 15 minutes until golden. Serve piping hot.
