Ultimate Fish Pie
An elegant fish pie featuring layers of crushed peas, creamy fish sauce with prawns and seafood, topped with duchesse potato and cockles
New on Forkato
Ingredients
- 300 gfrozen peas, defrosted
- 50 gbutter
- 1 pinchsalt
- 20 gmint, finely chopped
- 500 gdry mash
- 2 wholerich yolk ewe eggs
- 50 gsoft butter
- 50 gparmesan
- 1 literwhole milk
- 2 filletscod fillet, pinboned (300g each)
- 2 filletssmoked haddock, pinboned (300g each)
- 100 gcold smoked salmon, pinboned
- 2 wholebay leaves
- 1 sprigthyme
- 1 pinchblack pepper
- 100 gbutter
- 100 gflour
- 6 wholeprawns, deveined and diced
- 1 bunchspring onions, finely cut
- 20 gdill, finely chopped
- 20 gflat leaf parsley, finely chopped
- 50 gbrown shrimps
- 20 wholecockles, washed
Free account. Takes a few seconds.
Method
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1
Prepare crushed peas: Place peas in a wide based pan with 50g butter and salt. Gently cook for 45 seconds. Finish with mint. Remove from heat and crush with a fork. Reserve until needed.
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2
Prepare duchesse potato: Combine 2 eggs, 50g soft butter, 50g parmesan, and salt with the 500g dry mash whilst still hot. Fill piping bag fitted with star nozzle. Reserve until building.
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3
Poach fish: Place 1 liter whole milk in a wide based pan. Add cod fillet, smoked haddock, cold smoked salmon, 2 bay leaves, thyme sprig, salt, and black pepper. Bring to gentle simmer and cook for 2 minutes. Remove from heat and reserve. 2 minutes
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4
Make sauce base: In wide based sauce pan, melt 100g butter. Add 100g flour and cook for 2-3 minutes. Gradually add the poaching milk in 2-3 additions, whisking thoroughly. Once all milk is incorporated, cook for further 5 minutes. Remove from heat. 2-3 minutes
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5
Finish sauce: Flake cooked fish into sauce, removing skin and bones. Add prawns, spring onions, dill, flat leaf parsley, and brown shrimps. Stir very gently.
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6
Build pie: Using wide casserole dish, place generous layer of crushed peas at base. Top with warm fish pie mix. Tap gently to fill all gaps. Top with duchesse potato mix. Top with three parallel rows of cockles.
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7
Cook pie: Place in preheated oven at 190C for 30-35 minutes until potato is golden brown and cockles are cooked. Remove and allow to sit for 5-10 minutes before serving. 30-35 minutes
Nutrition per serving
Estimated from USDA data for 4 servings. Sodium 1999mg, fiber 9.6g.
