Fish pie AKA Parmentier de poisson
Mixed fish is baked in a creamy béchamel sauce with fennel, leek, peas, and dill, topped with buttery mashed potatoes.
Fish pie (4-6 portions)
600g Fish (diced)
50g Prawns
½ Fennel
1 Leek
1 Shallot
100g Button mushroom
40g Flour (plain)
100g Butter
400g Milk (whole)
150ml Cream (double
100g Peas (podded)
10g Dill (chopped)
1 Lemon (juice)
Salt + pepper
6 Potatoes
2 Egg (yolks)
75g Butter
75ml Milk (whole)
Salt + pepper
Sweat the fennel, leek, and shallot in the butter until soft (5mins). Add the sliced mushrooms and cook for another 3 minutes. Add the flour and cook out the roux for 2/3mins.
Slowly add the milk and cream, simmer for 2 minutes. Add the fish, peas, dill and lemon juice. Bring to the boil and top with mash potatoes.
Grill under hot grill until potatoes are nicely coloured 3-5 minutes.
