Fisherman's Pie

Serves 1
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Directions

  1. 1Slice the leeks.
  2. 2Dice the shallot.
  3. 3Slice the fennel.
  4. 4Slice the mushrooms.
  5. 5Chop the dill.
  6. 6Chop the parsley.
  7. 7Cut the white fish into chunks.
  8. 8Cut the salmon into chunks.
  9. 9Add algae cooking oil to a pan over medium heat.
  10. 10Add butter to the pan.
  11. 11Add the sliced leeks and diced shallot to the pan and sauté until softened.
  12. 12Add the sliced mushrooms to the pan and continue to sauté.
  13. 13Sprinkle flour over the vegetables in the pan and mix well to coat.
  14. 14Pour in the milk and heavy cream, stirring constantly to create a smooth sauce.
  15. 15Season the sauce with salt and pepper.
  16. 16Add the fish pieces to the sauce.
  17. 17Stir in the chopped dill and parsley.
  18. 18Mash the boiled potatoes using a potato ricer into a bowl.
  19. 19Add butter, salt, pepper, and egg yolks to the mashed potatoes.
  20. 20Mix the potato mixture until smooth and creamy.
  21. 21Pour the fish filling into a baking dish.
  22. 22Pipe the mashed potatoes over the fish filling in a decorative pattern.
  23. 23Bake until the topping is golden brown and the filling is bubbly.

Ingredients

  • 4 russet potatoes
  • 4 Tbsp salted butter
  • 3 egg yolks
  • Salt
  • White Pepper
  • 2 small leeks
  • 1 shallot
  • 0.5 fennel bulb
  • 8 brown mushrooms
  • 5 oz salmon
  • 10 oz white fish (cod and snapper)
  • 2 Tbsp AP flour
  • 2 Tbsp butter
  • 1 Tbsp algae oil
  • 1 Tbsp chopped dill
  • 1 Tbsp chopped parsley
  • 1.5 cups whole milk
  • 0.5 cups heavy cream
  • Salt
  • Pepper

Equipment

knifepanspatulapotato ricerbowlpiping bagcasserole dish