Wanna impress your guests or family? Try the fisherman’s pie!
Ingredients: 1kg mussels 100g smoked haddock (or another smoked white fish) 200g haddock, cubed (or another white fish) 200g cod, cubed 200g carrots 200g celery 200g onions 200g leeks 1litre white wine 1 thyme 1litre fish stock 1litre cream 200g roux, cold 1kg potatoes 200ml milk 250g butter salt and pepper
Preparation method: - Put the unpeeled potatoes in a pan with plenty of cold water and a little salt. - Bring to the boil and cook for 25-30 minutes until tender. - Heat the milk in a saucepan - Remove the potato skins. - Push the potatoes through a drum sieve using a dough scraper or through a strainer using a spoon. You now have pommes a la neige, or riced potatoes. - Add the heated milk to the potatoes in a pan or mixing bowl and mix well. - Mix with the butter and season to taste. - Preheat the oven to 180°C. - Finely brunoise the carrots, celery, onions, and leeks. - Cook the mussels in the white wine together with the finely chopped vegetables and thyme. - Drain the shells, remove the meat from the shells, and catch the cooking liquid. - Mix the cooking liquid with the fish stock and add the potato brunoise. Cook until done. - Combine the cream and smoked haddock and reduce the liquid to half. - Remove the smoked haddock from the cream. - Mix the reduced cream with the other ingredients and season to taste with salt and pepper. - Thicken the liquid with the roux. - Place the different types of fish in an oven-proof dish and pour over the liquid. - Cover the fish with the mashed potatoes. - Cook in the oven for 20 minutes until the mashed potatoes are a lovely golden brown.
If anyone has any questions about this recipe or cooking in general, just let us know!