Three Fish Pie
A classic, comforting fish pie packed with salmon, haddock, and smoked haddock in a creamy leek and white wine sauce, topped with fluffy mashed potato and golden Gruyère.
Ingredients
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Potatoesβ 1 kg π₯ 6β pcs
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Butterβ 75 g 5β pcs
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Eggsβ 300 g π₯ 6 pcs
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Butterβ 50 g 3Β½ pcs
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Milkβ 585 g π§ 568 ml π₯ 2β cup
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Salmonβ 250 g 1β pcs
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Smoked Haddockβ 250 g 3β pcs
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Plain Flourβ 75 g π§ 125 ml π₯ 8Β½ tbsp
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Gruyereβ 50 g π§ 50 ml π₯ 3β tbsp
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Haddockβ 250 g 1β pcs
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Leekβ 200 g π₯¬ 2 pcs
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White Wineβ 148.5 g π§ 150 ml π₯ 10β tbsp
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Milkβ 20 g π§ 19.4 ml π₯ 1β tbsp
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Parsleyβ 26.6 g 1 pcs
Total nutrition
4008 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Preheat the oven to 200Β°C / 180Β°C fan / Gas 6. Place 1 kg of potatoes in a saucepan of cold salted water, bring to the boil and simmer until completely tender. Drain well and mash with a knob of butter and a dash of milk. Season with salt and pepper to taste and set aside.
- For the filling, melt 75 g of butter in a saucepan over a medium heat, add the 2 sliced leeks and stir to coat. Cover with a lid and cook gently for about 10 minutes until soft. In a small bowl, whisk together 75 g of plain flour and 150 ml of white wine until smooth.
- Pour 568 ml of milk into the pan with the leeks and bring to the boil. Add the flour-and-wine mixture and stir briskly until the sauce thickens. Season well, then stir in the chopped parsley and the three fish β 250 g each of salmon, haddock, and smoked haddock, cut into chunks. Stir over the heat for 2 minutes, then spoon the mixture into a large ovenproof casserole dish. Scatter 6 hard-boiled eggs, halved or quartered, over the top. Leave to cool until the filling is firm.
- Spoon the mashed potato evenly over the fish filling and rough up the surface with a fork. Sprinkle 50 g of grated Gruyère over the top.
- Bake in the preheated oven for 30β40 minutes, until the topping is lightly golden-brown and the filling is bubbling around the edges. Serve hot.
Source:
TheMealDB
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