Fish pie with mashed potato topping

Name: Fish pie with mashed potato topping
Prep time: 30 min
Cook time: 2 h
Total time: 2 h
Yield: 6 portions
Ingredients: 30 g olive oil; 500 g boneless white fish fillets; 120 g smoked salmon; 250 g cherry tomatoes; 2 pinches sea salt; 2 pinches ground black pepper; 1 brown onion; 1 leek; 120 g bacon; 3 - 5 sprigs fresh flat-leaf parsley; 30 g unsalted butter; 30 g plain flour; 130 g water; 1 tsp Vegetable stock paste; 70 g sour cream; 50 g Parmesan cheese; 1000 g floury potatoes; ½ - 1 tsp salt; 250 g full cream milk; butter; 1 - 2 pinches ground nutmeg

4.4 263 évaluations

Préparation 30min

Total 2h

6 portions

Ingrédients

Fish pie filling

olive oil
30 g
boneless white fish fillets cut into pieces (3-4 cm)
500 g
smoked salmon cut into strips (6 x 2 cm)
120 g
cherry tomatoes (1 punnet), cut into halves
250 g
sea salt
2 pinches
ground black pepper
2 pinches
brown onion cut into halves
1
leek (approx. 110 g), trimmed and cut into pieces
1
bacon cut into pieces
120 g

Velouté sauce

fresh flat-leaf parsley leaves only
3 - 5 sprigs
unsalted butter
30 g
plain flour
30 g
water
130 g
Vegetable stock paste (see Tips)
1 tsp
sour cream or pouring (whipping) cream
70 g

Mashed potato

Parmesan cheese crust removed and cut into pieces (3 cm)
50 g
floury potatoes (e.g. Red Pontiac, Royal Blue), peeled and cut into pieces (2-3 cm)
1000 g
salt to taste
½ - 1 tsp
full cream milk
250 g
butter for shaving
ground nutmeg (optional)
1 - 2 pinches