Luxury Fish Pie

I saw this on an episode of Cook Like a Chef years ago. I recently found the recipe on Gusto TV website https://gustotv.tv/recipes/mains/luxury-fish-pie/

Yield: 6 servings

Prep time is about an 1 hour

For the fish and potatoes

• 8 ounces scallops at least 2 per person

• 4 ounces salmon fillet 

• 4 ounces haddock fillet 

• 12 medium shrimp, shell off

• 1 cup fish stock, chicken will do in a pinch

• 1 cup white wine 

• 1 onion, diced

• 1 bay leaf

• 3 large Yukon gold potatoes, peeled

• 2 ounces melted butter (60 grams)

For the sauce:

• 1 Tbs. butter 

• 1 Tbs. ounces flour 

• 3 tablespoons crème fraiche 

• 1 bunch fresh dill, chopped

• 2 tablespoons chopped parsley

• 2 tablespoons capers 

• 4 ounces grated cheddar cheese (125 grams)

Preheat the oven to 360 degrees Fahrenheit

Put the potatoes to cook in a large pan of salted, boiling water for 20 - 30 minutes or until soft. Drain them and mash them, adding the melted butter. Set aside.

Put the white wine, fish stock, bay leaf and onion in a medium pot over a medium heat to come to a simmer. Slide in the salmon fillet and the haddock to poach gently for about 2 minutes. Drop the scallops and the shrimp in for one more minute.

Drain the fish and set it aside, keep the fish stock. Sieve the stock. Melt the butter in a pan over a medium heat and stir in the flour to make a roux. Then, over a low heat, gradually stir in the fish stock, stirring all the time so that no lumps form. Once the stock has been combined, allow the sauce to come to a boil and thicken. Once it has done so, remove it from the heat and season to taste. Stir in the chopped parsley, dill, capers and the crème fraiche.

Now, flake the salmon and haddock with a fork and layer the fish and the sauce in a baking dish, just large enough so that the potato layer will lie flush with the rim of the dish.

When you have used all the fish, take two forks and begin to “fork on” the potato layer. Starting from the edge, smear a little of the mashed potato on top of the pie. Work around the edge, from the outside in. The aim is to create a coherent layer so that the filling does not leak through. Sprinkle the top of the pie with cheese and bake it in the oven for 30 minutes, or until the top is browned and crispy.