Classic Fish Pie
by Tavolino
A comforting, hearty pie featuring a mix of smoked and fresh fish in a creamy white sauce, topped with fluffy mashed potatoes and baked until golden.
Ingredients
- Smoked fish 400 g
- Raw unsmoked fish (e.g., Perch) 400 g
- Milk 750 ml
- Brown onion 1
- Cloves 4
- Unsalted butter 50 g
- Garlic cloves 2
- Small onion 0.5
- Small carrot 1
- Small celery stick 1
- Plain flour 50 g
- Potatoes 1 kg
- Butter (for mash) 50 g
- Milk (for mash) 1/4 cup
- Parmesan cheese 30 g
- Hard-boiled eggs 3
Preparation
- 1
Peel and chop 1 kg potatoes into chunks. Boil them in salted water for 20 minutes until tender.
- 2
Drain the potatoes and mash them with 50 g butter and 1/4 cup milk until smooth. Set aside.
- 3
Stud 1 brown onion with 4 cloves. Place in a saucepan with 750 ml milk, 0.5 small onion, 1 small carrot, and 1 celery stick.
- 4
Add 400 g smoked fish and 400 g raw unsmoked fish to the milk. Simmer gently for 8 minutes.
- 5
Remove fish with a slotted spoon, flake it into pieces, and discard the skin/bones. Strain the milk and discard vegetables.
- 6
Melt 50 g unsalted butter in a pan. Sauté 2 minced garlic cloves for 1 minute.
- 7
Stir in 50 g plain flour and cook for 1 minute to form a roux.
- 8
Gradually whisk in the reserved warm milk until the sauce thickens.
- 9
Slice 3 hard-boiled eggs.
- 10
Gently fold the flaked fish and sliced eggs into the white sauce.
- 11
Pour the mixture into a baking dish.
- 12
Top with the mashed potatoes and sprinkle with 30 g Parmesan cheese.
- 13
Bake the pie in a preheated oven at 200°C for 25 minutes until golden and bubbling.