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Bob's Fish Pie

 

This fish pie can use different kinds of fish, and mix all of them, it is a very nice recipe!
34

Yield

8

servings

Prep

½

hrs

Cook

1

hrs

Ready

hrs

 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 323g (11.4 oz)
Amount per Serving
Calories 41045% of calories from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 11g 57%
Trans Fat 0g
Cholesterol 124mg 41%
Sodium 434mg 18%
Total Carbohydrate 11g 11%
Dietary Fiber 3g 12%
Sugars g
Protein 44g
Vitamin A 13% Vitamin C 20%
Calcium 10% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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