Description
Our favorite fish pie – with a velvety smooth mash, packed with two types of fish and lots of shrimp. Perfect comfort food, warming and elegant at the same time.
Ingredients
Scale
- 3/4 Ib (340g) of Haddock, Sea Bass or Halibut (or other local white fish)
- 3/4 lb (340g) of Wild salmon
- 1/2 Tablespoon of salt
- 1/2 Ib (230g) of shrimp, peeled
- 2 Tablespoons of organic butter
- 3 Tablespoons of flour
- 3/4 Cup (2dl) of milk
- 1/2 Cup (1,25dl) of white wine
- 1/2 Cup (1,25dl) of fish stock
- A bunch of dill, finely chopped
- A pinch of black pepper
- Mashed Potatoes
- 2 Ib (900g) of potatoes
- 1/2 cup (1,25dl) of warm milk
- 2 Tablespoons of organic butter
- Salt
- Pepper
Instructions
- Peel the potatoes and boil them in lightly salted water until soft. Pass through a sieve to get the finest and smoothest mash. Add the butter, and then the milk slowly as you whisk the potatoes. Season with salt.
- Cut the fish into smaller pieces. Put in a buttered round oven dish and season with salt and pepper. Cover with aluminum foil and bake in the oven for 10 minutes at 400°F (200°C).
- Remove the dish from the oven, and sprinkle the shrimps over the fish.
- Melt the butter in a saucepan and stir in the flour. Cook on a low heat for about 2 minutes. Add the white wine, stirring continuously, and then the fish stock. Finally add the milk and stir until smooth. Simmer for 10 minutes and then add the chopped dill.
- Pour the sauce over the fish and shrimps, and top with mashed potatoes. Bake in the oven for 10 minutes at 500°F (260°C), or until the mash has turned golden brown. Sprinkle some chopped dill over the pie before serving.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Main Course
- Cuisine: American