Lemon Dill Fish Pie With Potato Topping
This is a dish inspired by traditional British cuisine. Fish pies have never been as popular in North America as they are in Europe, but they’re classic comfort food. Easy to make, and brimming with flavor, this will quickly become a go-to favorite.
- 2 pounds potatoes
- 1/2 cup dry white wine
- 1 1/2 cups hot fish stock
- 1 1/2 pounds salmon skinned and cut into large chunks
- 1/2 pound shrimp peeled & deveined
- 2 cups peas cooked
- 3 tablespoons butter
- 1 onion finely chopped
- 3 leeks finely sliced
- 2 cloves garlic peeled and diced
- 1 tablespoon flour
- 1/2 cup heavy cream
- 1 lemon zest & juice
- 3 tablespoons fresh dill
- Salt to taste
- Pepper to taste
- 1/4 cup mature Cheddar grated
- Lightly grease a 1.25 quart baking dish.
- Wash and peel the potatoes, and cut them into quarters. Boil them in lightly salted water for about 20 minutes, until tender.
- Remove from the heat and drain. Cover the pot and let the potatoes stay warm in their own steam.
- Add the wine and fish stock to a deep skillet, and add the salmon. Poach for 2-3 minutes, and add the shrimp. Continue to poach until both are cooked through, or another 2-3 minutes.
- Remove the fish and shrimp from the skillet with a slotted spoon and strain the poaching liquid into a bowl. Set aside for now.
- Heat 1-2 tablespoons of the butter in a large skillet. Add the onions, leeks and garlic, and saute until fragrant, or about 2-3 minutes.
- Now sprinkle the flour over the mixture in the skillet. Stir to blend and allow the flour to cook for about 1 minute.
- Add 1/2 cup of the reserved poaching liquid, and stir to make a sauce.
- Now add the cream, stirring continuously as it thickens.
- Add the cooked fish, shrimp, and peas, stirring gently to distribute evenly.
- Season with lemon zest & juice, dill, and salt and pepper to taste.
- Transfer the fish mixture into the baking dish.
- Melt the remaining butter. Mash the potatoes coarsely and add the melted butter. Stir in the grated Cheddar.
- Spoon the mashed potatoes on top of the fish, and bake in the oven for about 30 to 35 minutes. The potato topping should be crisp and the filling bubbling.
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