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