Description
Nothing quite matches the soul-warming nature of a delectable Fish Pie.
Ingredients
Scale
- 1 lb (450g) white fish fillets (such as cod, haddock, or pollock)
- 1 lb (450g) salmon fillet, skinless and boneless
- 2 cups (500ml) whole milk
- 1 bay leaf
- 1 onion, quartered
- 4 cloves garlic, smashed
- 1/2 cup (125ml) heavy cream
- 4 tbsp (60g) butter
- 2 tbsp (30g) all-purpose flour
- 1 1/2 cups (375ml) fish stock
- 1/2 cup (125ml) dry white wine (optional)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp ground nutmeg
- 1/4 cup (30g) frozen peas
- 4 large potatoes, peeled and chopped
- 2 tbsp (30g) butter (for mashed potatoes)
- 1/4 cup (60ml) whole milk (for mashed potatoes)
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- To begin, combine your choice of white fish fillets and salmon fillet in a large saucepan. Add the whole milk, bay leaf, quartered onion, and smashed garlic cloves. Set the pan on medium heat and let the mixture simmer gently. In approximately 5-7 minutes, you’ll notice the fish becomes opaque and flaky. Carefully remove the fish from the liquid using a slotted spoon and set it aside. Be sure to save the cooking milk as we’ll use it later to enhance the sauce’s richness.
- With the milk reserved, prepare to build a luscious sauce. In the same saucepan, melt the butter over medium heat. Whisk in the flour steadily to create a roux, keeping the mixture moving to avoid browning. Slowly add the reserved milk along with the fish stock, ensuring the liquid is smoothly incorporated. As the sauce heats, its consistency should thicken notably. Lower the heat and gently fold in heavy cream, white wine (if desired), aromatic salt, pepper, and nutmeg, infusing the sauce with layers of flavor. Keep it at a gentle simmer for another 5 minutes.
- While the sauce simmers, switch your attention to the potatoes. Boil them in salted water for about 12-15 minutes until they are tender enough to be pierced with a fork. Drain the water and begin mashing with butter and milk, aiming for a smooth, lump-free texture perfect for spreading atop the pie. Adjust the salt and pepper to taste.
- With components prepared, preheat your oven to 375°F (190°C). Break the poached fish into bite-sized chunks and scatter them across the base of a greased baking dish. Gently introduce peas, offering pops of color and sweetness. Pour the prepared sauce over the mixture, then carefully layer the mashed potatoes, spreading evenly with a spatula. Bake for 25-30 minutes until the top is golden-brown and the sauce visibly bubbles through the layers.
- Once baked, sprinkle freshly chopped parsley over the surface, instilling a vibrant freshness. Serve while hot and enjoy the culmination of textures and flavors this dish offers.
Notes
Use fresh fish wherever possible for texture and flavor, but frozen works in a pinch.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dinner
Nutrition
- Calories: Approximately 520 per serving
- Sodium: 570 mg
- Protein: 30 g