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Fish Pie
Infused with sorrel and petit pois, using hake, sea trout, prawns and brown shrimp and topped with golden mashed potato; here’s a simple step by step guide to recreate the dish at home.
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Course
Main Course
Cuisine
Global
Servings
4
Ingredients
500
gram
Hake, sea trout, prawns & brown shrimp
20
gram
Sorrel, 20
seperated into leaves & stalks
120
gram
Petits pois
1
Small onion
a
bunch
Spring onions
600
ml
Fish stock
1
Bay leaf
550
ml
Double cream
1
kg
Potatoes
100
gram
Butter
50
gram
Milk
20
gram
Egg yolk
Salt & pepper
freshly ground to taste
Instructions
Peel, finely dice and soften a small onion in a large pan with a little olive oil.
Add the fish stock, sorrel stalks and bay leaf then bring to a boil
Dice the fish into large chunks and simmer for five minutes, then lift out with a slotted spoon and cool
Bring the fish stock to a boil and reduce by half, add 500ml of double cream then strain the sauce and season
Allow the sauce to cool then add the chopped spring onions, sorrel leaves, petits pois and gently fold in the fish
Pour either into a large pie dish or individual ramekins
Peel and cut the potatoes into even-sized pieces
Cook in boiling salted water for about 15 minutes until soft, then drain and return to the pan over a gentle heat to remove any excess moisture
Using an old-fashioned masher or a potato ricer, thoroughly mash the potatoes
Mix butter, milk, 50ml cream and egg yolk into the mashed potato until soft enough to spread over the fish mixture
Season and pipe or gently fork to cover the fish
Pre-heat the oven to 180C and bake for 40 minutes until golden and bubbly.
Keyword
Fish, Pie