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: 4 portions
Ingredients: 20 g olive oil; 330 g boneless white fish fillets; 80 g smoked salmon; 170 g cherry tomatoes; 1 pinch sea salt; 1 pinch ground black pepper; ¾ brown onion; ¾ leek; 80 g bacon; 3 sprigs fresh flat-leaf parsley; 20 g unsalted butter; 20 g plain flour; 85 g water; 1 tsp Vegetable stock paste; 50 g sour cream; 35 g Parmesan cheese; 670 g floury potatoes; ½ tsp salt; 170 g full cream milk; 20 g butter; 1 pinch ground nutmeg; butter

4.6 19 ratings

Prep. 30 min

Total 1 h 30 min

4 portions

Ingredients

Fish pie filling

olive oil plus extra for greasing
20 g
boneless white fish fillets cut into pieces (3-4 cm)
330 g
smoked salmon cut into strips (6 x 2 cm)
80 g
cherry tomatoes cut into halves
170 g
sea salt
1 pinch
ground black pepper
1 pinch
brown onion cut into halves
¾
leek (approx. 80g), trimmed and cut into pieces
¾
bacon cut into pieces
80 g

Velouté sauce

fresh flat-leaf parsley leaves only
3 sprigs
unsalted butter
20 g
plain flour
20 g
water
85 g
Vegetable stock paste (see Tips)
1 tsp
sour cream or pouring (whipping) cream
50 g

Mashed potato

Parmesan cheese crust removed and cut into pieces (3 cm)
35 g
floury potatoes (e.g. Red Pontiac, Royal Blue), peeled and cut into pieces (2-3 cm)
670 g
salt to taste
½ tsp
full cream milk
170 g
butter
20 g
ground nutmeg (optional)
1 pinch
butter for shaving