CREAMY FISH PIE
Instructions:
- Many kinds of fish and shellfish can be used in this potato-topped pie. I like to include shrimp because they add texture to the soft white fish, and they have such a well-defined shellfish flavor
- 11/4 cups cold Fish Stock
- 2 small sprigs of fresh thyme
- 1 bay leaf, cut in half
- 2 celery ribs, strings removed and finely diced
- 1 small white onion, cut into 3/4in (2cm) dice
- 1 leek (white part only), cut crosswise into 1/2in (1cm) rounds
- 10 raw, very large shrimp, preferably tiger prawns, in their shells
- 13/4 cups whole milk, plus a little extra if needed
- 1lb 2oz (500g) skinless, thick white fish fillets (cod or haddock), cut into 11/4in (3cm) cubes
- leaves of 1 small bunch of fresh flat-leaf parsley, coarsely chopped
- 2 1/2 cups hot Bechamel Sauce
- sea salt and freshly milled
- white pepper
- FOR THE TOPPING
- 1 quantity hot Mashed Potatoes
- 2 extra large egg yolks, preferably organic
- 1 whole nutmeg, for grating
- Pour the stock into a medium saucepan and add 1 sprig of thyme, a piece of bay leaf, and some salt and pepper. Bring to a boil over high heat. Add the celery, onion, and leek, and turn down the heat to medium. Simmer uncovered for 8–10 minutes until tender, then remove from the heat. With a slotted spoon, transfer the vegetables to a colander set over a bowl. Drain the vegetables, then dry well. Pour the drained-off liquid into the stock in the pan and reserve.
- Peel the shrimp and halve lengthwise. Devein and rinse the shrimp briefly under cold water. Bring the stock back to a boil and drop in the shrimp. Cover and simmer for 11/2 minutes until they all turn pink. Remove the shrimp with a slotted spoon, drain, and dry well. Reserve the stock.
- Next cook the fish. Bring the milk to a boil in a clean pan with the remaining thyme and bay leaf and some salt and pepper. Add the fish and bring back to a boil, then take off the heat and leave to stand for 4–5 minutes. Remove the fish with a slotted spoon, drain, and dry well. Strain the reserved stock and milk into a large measuring cup and add more milk if necessary to make 21/2 cups. Use for the béchamel sauce.
- Gently mix the vegetables, shrimp, and fish together, then divide among four individual ovenproof dishes (or use one large baking dish). Sprinkle with the parsley, then gradually ladle the hot béchamel sauce on top until it reaches the same level as the filling. Don’t mix the sauce through or it will break up the fish.
- Preheat the oven to 400 F (200 C). Place the ovenproof dishes or baking dish on a baking sheet.
- Beat the mashed potatoes with the egg yolks and cool slightly, then transfer to a pastry bag fitted with a 1/2in (1cm) plain tip. Pipe on top of the fish mixture, and grate nutmeg over the top. Bake for 20–25 minutes (about 35 minutes for a large pie) until the topping is tinged golden brown and the filling is bubbling. Serve hot.
- SERVES 4