Smoked Cheddar Puree Fish Pie is a classic of English cuisine. You can follow the example of the British and, using the recipe of chef Josh Eggleton, prepare a cozy homemade dinner.
Pick your recipe
You will need
- - cod or other white fish 450 g
- - hot smoked sea bass, skin fillet 450 g
- - boiled peeled shrimp 300 g
- - large peeled potatoes 6 pcs.
- - diagonally chopped leek
- - butter 60 g
- - grated smoked cheddar cheese 150 g
- - egg yolks 2 pcs.
- - milk 250 g
- - strong fish broth 600 ml
- - flour 35 g
- - Dijon mustard 1 tsp.
- - chopped parsley 20 g
- - tarragon
- - salt
- - pepper
Instruction manual
1
In salted boiling water, blanch the leek for three minutes, then cool in ice water and put in a colander.
2
Coarsely chop the potatoes, boil, drain the water and crush in mashed potatoes. In hot mashed potatoes put 25 g butter and grated cheese. Stir well. Add leek and egg yolks, salt, season with pepper, mix everything carefully. Puree the mashed potatoes in a pastry bag and put in a warm place.
3
Put sea bass in a saucepan, pour milk, bring to a boil and remove from heat. Cool for 5 minutes, strain the liquid through a sieve into another bowl. Coarsely chop the fish.
4
To clean white fish and remove bones, cut the pulp into cubes. Pour strong fish broth into a saucepan and bring to a boil over low heat. Melt the remaining butter in another pan, add flour to it and 5 minutes, stirring, cook. Then pour into the flour, stirring constantly, a strong fish broth - you get a thick sauce.
5
Add the milk in which the sea bass was boiled, add to the sauce, cook for another 15 minutes over low heat. It is important to ensure that the sauce does not stick to the walls of the pan.
6
Add the sea bass, white fish, mustard and shrimp to the sauce (optional). Salt, season with pepper, add herbs. Everything is laid out in pots or four deep plates. Puree is laid out on the fish from the culinary bag, completely closing it.
7
Preheat the oven to 150 degrees, bake until golden brown for 15 minutes. Serve hot.