Fish Kitchen Pie
Serves: 4
Ingredients
- 250g cod fillet in 25g pieces
- 200g salmon fillet, in 25g pieces
- 200g diced natural smoked haddock
- 4 large scallops, halved
- 20 cooked mussels
- 4 langoustine tails
- 20g shrimps
- 2tbsp chopped chives
- White sauce:
- 45g unsalted butter
- 55g plain flour
- 700ml milk
- 2 cloves
- 1 bay leaf
- 1 tsp salt
- pinch black pepper
- To finish the sauce:
- 30g unsalted butter
- 200g finely diced onion
- 100g finely diced carrot
- 100g finely diced celery
- 100ml white wine
- 100ml double cream
- juice 1 lemon
- salt and pepper
- Mashed potato:
- 800g peeled, diced potato
- 2tbsp salt
- 150g unsalted butter
- 100g warm milk
- freshly grated nutmeg, to taste
- 3 egg yolks
- Topping:
- 40g grated gruyere cheese
- 20g grated parmesan
- 2 tbsp chopped chives
- 4 langoustine heads
Method
- White Sauce: Melt butter on a low heat. Add flour and cook for 5 mins, stirring. Meanwhile, place milk in a pan with bay leaf and cloves and bring to just below a boil. Pour milk into the flour mix a little at a time, stirring, season and cook for 5 mins.
- To finish the sauce: Melt butter in a pan and add the vegetables. Cook for 5 mins without colouring, add wine and lemon juice and reduce by two thirds. Add white sauce and cream, simmer for 2 mins, stirring continuously. Remove from heat.
- Mashed potato: Cover potato with cold water, add salt. Place on heat and bring to boil, then simmer until potatoes are cooked. Drain well. Put potatoes back in the pan to dry out, then mash, adding butter, ½ tsp salt and warm milk. Once smooth, remove from heat, add nutmeg and egg yolks. Put mash into a piping bag fitted with a star nozzle.
- To finish: Add the fish to the hot sauce, cook lightly for thirty seconds, then add the mussels, shrimps and chives. Divide between four pie dishes and pipe with the potato. Sprinkle with grated cheeses, place a langoustine head in the middle of each pie and bake at 180C/Gas4 for 15 mins until golden, sprinkle with chives and serve.
