My husband loves English “Fish Pie”, so I tried to find the perfect recipe for him. There are lots of different ones but I tried, knowing that he likes to have not only different pieces of fish but also prawns in his Fish Pie. Together with a delicious sauce and mashed potatoes as soft as can be! This recipe is a bit long to prepare but it is really worth it.
If you are always looking for tasty, simple and inexpensive everyday recipes, you should take a look at my book “Dinner is ready!”. There you will find a wonderful selection of vegetable-rich, relatively quick-to-prepare dishes, like for example several One Pot recipes.
Over 20 new recipes that don’t (and never will) exist on my blog and QR codes for each category that lead directly to more recipes in that category.
Here is an overview of the categories in the cookbook:
- Carb-heavy side dishes
- Vegetable side dishes
- Recap of the 4 fastest dessert recipes from the blog
- Printable Shopping list and a printable weekly meal planner
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For the mash
1 kg of potatoes
70 g of Gruyère cheese
For the poaching broth
660 ml fish stock
1 tablespoon of port
1 onion, chopped
1 small fennel, chopped
1 celery stalk, chopped
1 bay leaf
For the fish
500 g hake, in pieces
170 g smoked haddock, in pieces
130 g salmon, in pieces
150 g raw shrimps
For the parsley sauce
50 g butter
50 g flour
100 ml of milk
a handful of parsley
100 ml of cream
Salt, white pepper
Preheat the oven to 180° C.
For the potato topping, place the potatoes in a large pot of boiling salted water and cook until tender. Drain them well, mash them with a potato masher and season them with salt, white pepper and butter. Add the Gruyère cheese and reserve the potatoes, keeping them warm.
For the poaching broth, put the fish stock, port, onion, fennel, carrot, celery and bay leaf into a large saucepan and bring to the boil. Reduce the heat and simmer for five minutes. Place the white fish, smoked haddock, salmon and prawns in the stock and poach for three minutes. Carefully remove the fish from the pan with a slotted spoon and set aside. Pour the stock through a colander into a clean pan, discarding the vegetables and herbs. Bring the stock to the boil and simmer until it is reduced by half.
For the parsley sauce, heat the butter and flour together in a frying pan over low heat, stirring to form a paste. Add the reduced stock, one ladle at a time, and continue to whisk until smooth. Add the milk and parsley, bring to the boil, then reduce the heat and simmer for ten minutes. Add the cream to the pan and season with salt and white pepper.
To assemble the pie, generously butter a gratin dish and arrange the fish in the dish, pour the parsley sauce over it.
Bring a large pot of salted water to the boil and add the spinach to the pot. Blanch for one minute until the spinach is wilted. Drain well, mix and season.
Couvrez avec la purée de pommes de terre et saupoudrez de parmesan râpé.
Cover with mashed potatoes and sprinkle with grated Parmesan cheese.
Serve with a green salad, for example with my favourite dressing.
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