Fish Pie

Fish Pie


Ingredients

Seafood Filling:

400 g smoked salmon
400 g Murray Cod (or alternative)
400 g tiger prawns, shelled
15 mussels (meat only)
Roughly dice up all seafood and set aside.

Duchess Potato:

750g Sebago potatoes
250g milk, warmed
350g butter
2 egg yolks

Roux:

200g butter
200g flour

Bechamel Sauce:

2L full cream milk
1 sprig thyme
3 garlic cloves
2 onions, chopped
10 white peppercorns

Method

Seafood Filling:

Roughly dice up all seafood and set aside.

Duchess Potato:

Wash the potatoes and bake at 210 C for 1 hour.

Once cooked, remove potatoes from skin using a spoon and pass through a fine sieve before placing the potato into a saucepan over low heat, and slowly add the butter.

Once the butter is melted, add the warm milk and eggs, fold through and season.

Put the potato in a piping bag with a star nozzle.

Roux:

Mix butter and flour over low to medium heat.

Stirring constantly with a wooden spoon, ensure the roux colours evenly and does not go lumpy.

Cook out to a blond roux taking approx. 12-15 minutes.

Bechamel Sauce:

In a small saucepan, reduce wine by two-thirds then set aside.

In a new pot add the chopped onions, milk, herbs and spices and bring to a simmer to infuse favours.

Leave to stand for 30 minutes, then strain milk before putting back on heat.

Thicken with the roux.

Once thickened, season, then add the mustard and the reduced white wine.

To Assemble:

Divide the seafood into small oven proof bowls. Add the béchamel sauce and then top with piped duchess potato. Bake at 180 C for 20 minutes. Serve with a glass of Chardonnay!




Recipe provided by Trentham Estate Restaurant


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