French🐟 Seafood

French Fish Pie

Name: French Fish Pie
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: French
Ingredients: 500 g white fish fillets; ½ tsp cooking salt or kosher salt; 1 tbsp extra virgin olive oil; 2 tbsp unsalted butter; 1 brown onion; ½ fennel; 1 leek; 3 garlic cloves; ½ cup plain flour or all-purpose flour; ½ cup dry white wine; 1½ cups hot milk; 1 cup heavy cream or thickened cream; 1 tbsp fresh dill; ¾ tsp kosher salt; ¼ tsp black pepper; 1 kg potatoes; 2 tbsp unsalted butter; 1/3 cups warm milk; ¾ tsp kosher salt; 1/8 tsp ground white pepper; ~a few sprays olive oil spray

⏱ 90 min🍽 Serves 6

Inspired by Parmentier de Poisson, this comforting French dish features a creamy white fish filling with fennel, leek and fresh dill, topped with fluffy mashed potato and baked until golden. Serve hot with crusty baguette on the side.

Adapted from a video by RecipeTin Eats

French Fish Pie

Watch on YouTube

Ingredients

white fish fillets500 g
cooking salt or kosher salt½ tsp
extra virgin olive oil1 tbsp
unsalted butter2 tbsp
brown onion1
fennel½
leek1
garlic cloves3
plain flour or all-purpose flour½ cup
dry white wine½ cup
hot milkneeds to be hot

Steps

1
Place potatoes in a large saucepan and cover with cold water. Bring to a boil, then simmer for about 25 minutes until very tender.
2
Preheat the oven to 200°C / 390°F (180°C fan). Place a tray at the bottom of the oven to catch any drips.
3
Pat the fish pieces dry and season with salt. Set aside.
4
Heat oil and butter in a cast-iron skillet over medium-high heat. Add the onion, fennel, leek and garlic, cooking for 5 minutes until softened, stirring regularly.
5
Add flour and stir for 30 seconds. Pour in the white wine, which will bubble up initially; continue stirring until combined and the mixture looks pasty.
6
Slowly pour in the hot milk and heavy cream while stirring continuously. Add salt and pepper. Bring to a simmer and cook for 1 minute until thickened. The sauce should be quite thick and coat the spoon before slowly dripping off. Set aside.
7
Once the potatoes are cooked, drain well and mash or rice them. Add butter, salt and white pepper, mixing until the butter melts. Then add warm milk and mix until smooth. Transfer to a piping bag fitted with a star tip.
8
Stir the fresh dill into the sauce. Add the fish pieces to the sauce, gently nestling them in. Using a spatula, carefully stir and move the fish around to coat evenly in sauce. Smooth the surface flat.
9
Pipe mounds of mashed potato swirls onto the surface, making swirls about 4.5cm in diameter and 4cm tall, filling gaps with smaller swirls. Make sure to use all the mash. Lightly spray with olive oil.
10
Bake for 35 minutes, rotating the tray halfway through, until golden on top. If not golden enough, place under the grill for a few minutes to finish.
11
Rest for 10 minutes before serving to cool slightly and allow the sauce to thicken further.

French Fish Pie

Ingredients

Steps

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