Luxury Fish Pie

Difficulty:

1/5

Yield: 6 servings
Preparation is easy
Preparation time is 45 minutes

Ingredients

6 ounces scallops (180 grams)
8 ounces salmon fillet (250 grams)
4 ounces haddock fillet (125 grams)
12 medium shrimp, shell off
12 mussels
1 cup fish stock (250 millilitres)
1 cup white wine (250 millilitres)
1 onion, thinly sliced
1 bay leaf
3 large Yukon gold potatoes, peeled
2 ounces melted butter (60 grams)

For the sauce:

4 ounces butter (125 grams)
2 ounces flour (60 grams)
3 tablespoons crème fraiche (45 millilitres)
1 bunch fresh dill, chopped
2 tablespoons chopped parsley
2 tablespoons capers (30 millilitres)
4 ounces grated cheddar cheese (125 grams)

Directions

Preheat the oven to 360 degrees Fahrenheit
Put the potatoes to cook in a large pan of salted, boiling water for 12 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 mussels, salmon fillet and the haddock to poach gently for about 7 minutes. Drop the scallops and the shrimp in for the final two minutes.
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 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.
Serve with fresh green peas and mint.