Gastronomixs

Fisherman’s pie

Only use fresh fish for this Irish dish.

Fisherman’s pie

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Ingredients

1

kg

mussels

100

g

smoked haddock

200

g

haddock, cubed

200

g

cod, cubed

200

g

carrots

200

g

celery

200

g

onions

200

g

leeks

1

litre

white wine

 

 

thyme

1

litre

fish stock

1

litre

cream

200

g

roux, cold

1

kg

potatoes

200

ml

milk

250

g

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.

Serving suggestions

  • As a meal on its own.
  • Create a small version of this serve and serve it as an entremets in a menu.

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