Fish Pie with Shrimp
Main Dishes • Author's
Description
Fish Pie with Shrimp
Ingredients
- Béchamel sauce 20 fl oz
- Mashed Potatoes 35 oz
- Fish Oil 10 fl oz
- Thyme 2 sprigs
- Bay leaf 1 piece
- Celery stalk 2 pieces
- Leek 1 piece
- Milk 15 fl oz
- Shrimp 10 pieces
- Blue Ling Fillet 20 oz
- Parsley 1 bunch
- Ocean salt to taste
- White Pepper (whole) to taste
- Egg white 2 pieces
- Nutmeg 1 piece
Step-by-Step Guide
Step 1
Pour the fish stock into a medium-sized pot, add one sprig of thyme, half a bay leaf, a little salt, and pepper. Bring to a boil over high heat. Add the vegetables and cook over medium heat. Let simmer on low heat for 8–10 minutes and remove from heat. Use a slotted spoon to remove the vegetables and place them in a colander set over a bowl. Allow the stock to drain from the vegetables and dry them.
Step 2
Peel the shrimp and cut them in half lengthwise. Remove the black veins and rinse with cold water. Bring the stock back to a boil and add the shrimp. Cover with a lid and let simmer for one and a half minutes until the shrimp turn pink. Use a slotted spoon to remove the shrimp, let the stock drain, and dry them.
Step 3
Next, prepare the fish. Bring the milk to a boil in a clean pot along with the remaining thyme and bay leaf (add salt and pepper to taste). Add the fish and bring to a boil again, then reduce the heat and let steep for 4–5 minutes. Use a slotted spoon to remove the fish, let the milk drain, and dry it. Pour the remaining fish and milk stock into a measuring cup to obtain a total of 600 ml of liquid (if it is not enough, add more milk). Use later for the béchamel sauce.
Step 4
Carefully mix the vegetables, shrimp, and fish, then divide either into 4 small portions or leave for one. Use a heatproof dish for cooking.
Step 5
Sprinkle with parsley, then gently pour hot béchamel sauce over it until it fills the dish.
Step 6
Preheat the oven to 355°F. Place the heatproof dish in the oven. Mix the mashed potatoes with the yolks and let cool slightly, then pipe the mashed potatoes on top of the fish mixture in a 1 cm layer using a flat-edged nozzle. Sprinkle with grated nutmeg. Bake for 20–25 minutes (if it is one large pie instead of 4 small ones, then 35 minutes), until the mashed potatoes begin to change color to golden brown and the filling starts bubbling. Serve hot.
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