Fish pie with oysters and scallops
- 1¾ pounds firm, skinless fish fillets, such as salmon and/or monkfish
- 6 fresh oysters, shucked
- 6 sea scallops, cut in half
- handful of fresh basil leaves
- 1½ tablespoons butter
- 2 shallots, minced
- 1/3 cup dry white wine
- 1/3 cup Noilly Prat
- 2/3 cup fish stock
- 2/3 cup heavy cream
- 1 tablespoon Dijon mustard (optional)
- squeeze of lemon juice
- 1¾ pounds baking potatoes, cut into large chunks
- 5 tablespoons butter, cut into cubes
- ¼ cup hot milk
- 2 extra-large egg yolks
- Parmesan for grating
Instructions:
The scallops lend sweetness to the pie, while fresh oysters help to enrich and season the filling with their natural salt. Buttered spinach is a good side dish for this.
- First, prepare the sauce for the filling. Heat the butter in a pan and sweat the shallots until soft. Add the white wine and Noilly Prat and reduce by half. Add the stock and bubble away again until reduced by half. Pour in the cream and boil until reduced to a thick sauce consistency. Strain through a sieve and discard the shallot. Stir in the mustard, if using, and check for seasoning, adding a little lemon juice to taste. Let cool completely.
- Next, make the topping. Put the potatoes into a pan of salted water and bring to a boil. Cook until tender when pierced with a knife, 15–20 minutes. Drain well, then push them through a potato ricer. Mix in the butter and hot milk until melted and well incorporated. Season to taste and let cool slightly. Beat the egg yolks lightly, then mix into the cooled potato. Set aside while you prepare the fish.
- Heat the oven to 350°F. Check the fish fillets for any small bones, removing any with tweezers, then cut into 1¼-inch chunks. Season lightly, then gently fold the fish, oysters, and scallops into the sauce with the basil leaves. Transfer to an 8-cup baking dish. Spread the potato over the filling and run a fork over it for a rustic finish. Grate Parmesan evenly over the top. Bake until the pie is bubbling and golden brown on top, 25–35 minutes.