Fish pie with mashed potato topping

Name: Fish pie with mashed potato topping
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8 portions
Ingredients: 40 olive oil; 670 g boneless white fish fillets; 160 g smoked salmon; 330 g cherry tomatoes; 3 pinches sea salt; 3 pinches ground black pepper; 1 ½ brown onions; 1 ½ leeks; 160 g bacon; 4 - 6 sprigs fresh flat-leaf parsley; 40 g unsalted butter; 40 g plain flour; 170 g water; 2 tsp Vegetable stock paste; 100 g sour cream; 70 g Parmesan cheese; 1000 g floury potatoes; 1 tsp salt; 330 g full cream milk; 40 g butter; 1 - 2 pinches ground nutmeg; butter

5.0 1 rating

Prep. 30 min

Total 1 h 30 min

8 portions

Ingredients

Fish pie filling

olive oil plus extra for greasing
40
boneless white fish fillets cut into pieces (3-4 cm)
670 g
smoked salmon cut into strips (6 x 2 cm)
160 g
cherry tomatoes cut into halves
330 g
sea salt
3 pinches
ground black pepper
3 pinches
brown onions cut into halves
1 ½
leeks (approx. 150 g), trimmed and cut into pieces
1 ½
bacon cut into pieces
160 g

Velouté sauce

fresh flat-leaf parsley leaves only
4 - 6 sprigs
unsalted butter
40 g
plain flour
40 g
water
170 g
Vegetable stock paste (see Tips)
2 tsp
sour cream or pouring (whipping) cream
100 g

Mashed potato

Parmesan cheese crust removed and cut into pieces (3 cm)
70 g
floury potatoes (e.g. Red Pontiac, Royal Blue), peeled and cut into pieces (2-3 cm)
1000 g
salt to taste
1 tsp
full cream milk
330 g
butter
40 g
ground nutmeg (optional)
1 - 2 pinches
butter for shaving