French Fish Pie

By RecipeTin Eats · 90 min

Ingredients

Instructions

1. Pat the fish dry with paper towels and sprinkle all sides with salt. Set aside.
2. Boil the potatoes in a large pan of cold water for 25 minutes until very soft. Start the sauce while they cook.
3. Preheat the oven to 200°C / 390°F (180°C fan). Place a foil-lined tray on the bottom rack to catch drips.
4. Heat the oil and butter in a 26 cm cast-iron skillet over medium-high heat. Add the onion, fennel, leek and garlic and cook for 5 minutes, stirring often, until softened and lightly golden.
5. Stir in the flour for 30 seconds. Pour in the white wine and stir until it becomes pasty.
6. Slowly stir in the hot milk and hot cream. Add the salt and pepper, bring to a simmer and cook for 1 minute until thick enough to coat the back of a spoon.
7. Stir in the dill, then nestle in the fish pieces so they are mostly submerged, gently stir to coat them, and smooth the surface.
8. Mash the drained potatoes: pass through a ricer or mash well without a stick blender. Mix in the cold butter, salt and white pepper until combined, then add the hot milk and stir until smooth and creamy but still hold shape.
9. Pipe mounds and swirls of mash over the filling, using all the mash. Lightly spray with olive oil.
10. Bake for 35 minutes, rotating halfway, until golden. If not golden enough, grill for a few minutes.
11. Rest for 10 minutes before serving.

Summarized from RecipeTin Eats's video. Watch it for the details.

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