Fish pie with potato crust

Name: Fish pie with potato crust
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 kg Maris Piper potato, cut into chunks; 1 serving good grind of nutmeg; 175 milliliters double cream; 75 grams butter, plus a little extra for the top; 2 egg yolks; 1 knob butter; 2 shallots, finely chopped; 1 teaspoons fennel seeds, lightly crushed; 1 star anise; 300 milliliters vermouth; 300 milliliters fish stock, fresh if possible; 300 milliliters double cream; 200 grams skinless smoked haddock fillet, pin-boned and cut into 3cm pieces; 200 grams skinless cod fillet, pin-boned and cut into 3cm pieces; 200 grams skinless salmon fillet, pin-boned and cut into 3cm pieces; 140 grams frozen pea; 4 eggs, hard-boiled and chopped; 1 small bunch parsley, chopped; 1 small bunch dill, chopped; 1 juice lemon

Fish pie with potato crust requires around 1 hour and 45 minutes from start to finish. This recipe serves 4. One serving contains 1100 calories, 48g of protein, and 75g of fat. Head to the store and pick up star anise, grind of nutmeg, vermouth, and a few other things to make it today. It is a good option if you're following a gluten free and pescatarian diet. If you like this recipe, you might also like recipes such as Double-Crust Potato Pie, Greek Spinach Pie in Potato Crust, and Sweet Potato Pie With Gingersnap Crust.

Instructions

Boil the potatoes for 10-15 mins until tender.

Ingredients you will need

Potato

Drain and mash with the nutmeg, cream, butter and some seasoning. Leave to cool slightly, then stir in the egg yolks and chill until ready to use.

Ingredients you will need

Egg Yolk

Seasoning

Butter

Nutmeg

Cream

While the potatoes cook, make the sauce.

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Potato

Sauce

Heat the butter in a large pan.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the shallots, fennel seeds and star anise, and cook until the shallots are soft, about 5 mins.

Ingredients you will need

Fennel Seeds

Star Anise

Shallot

Add the vermouth, bubble and reduce until there is a syrupy glaze left this will take 10-15 mins.

Ingredients you will need

Vermouth

Glaze

Add the stock and continue bubbling until the liquid has reduced by half.

Ingredients you will need

Stock

Add cream and return to the boil for 2 mins, then strain and return to the pan.

Ingredients you will need

Cream

Equipment you will use

Frying Pan

Heat oven to 200C/180C fan/gas

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Oven

Add the fish pieces to the cream sauce and poach for 2 mins until just cooked. Fold through the peas, hard-boiled egg and herbs, season and add a little lemon juice. Portion the fish sauce into individual dishes or 1 large dish. Top with the mashed potato: either pipe on with a piping bag fitted with a star nozzle or simply spoon on top and rough up with a fork. Dot the top with a little extra butter, then bake for 15 mins for small dishes or 30 mins for a large one, until golden and bubbling.

Ingredients you will need

Hard Boiled Egg

Cream Sauce

Lemon Juice

Fish Sauce

Butter

Potato

Herbs

Fish

Peas

Equipment you will use

Oven

Equipment

Frying Pan

Oven

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Esperto Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.