Fisherman's Pie
Satisfying and full of flavor, this Fisherman's Pie is a tasty dish you can make anytime. It’s an easy recipe and the results are fabulous!
Ingredients
POTATOES
- 1 kg (2.2 lbs.) Yukon Gold potatoes, peeled
- 4 to 6 tbsp. coarse sea salt
- 4 tbsp. room temperature butter, cut into pieces tips & tricks
- 4 heaping tbsp. light sour cream
- ground Himalayan sea salt, to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
FISH
- 4 cups whole milk Footnote
- 1 pinch ground Himalayan sea salt
- 1 1/4 lbs. (570 g) white fish fillets such as halibut, , pollock, tilapia, cod, bass, haddock, or grouper
- 3/4 lbs. prawns, peeled and deveined
- 1 cup frozen peas, half thawed
SAUCE
- 2 tbsp. butter
- 1 cup white onions, diced
- 1/2 cup carrots, diced
- 1/2 cup celery, diced tips & tricks
- 2 large cloves garlic, pressed
- 2 1/2 cups reserved milk, or as needed
- 1 tbsp. freshly squeezed lemon juice tips & tricks
- 1 tbsp. fresh dill, chopped tips & tricks
- 1/2 tsp. hot paprika
- 1 heaping tbsp. cornstarch (mixed with 1/2 cup cold water)
- ground Himalayan sea salt, to taste if needed
- freshly ground black pepper, to taste if needed (I always use mixed peppercorns)
TOPPING
- 1 cup sharp Cheddar cheese, grated
- 1 tbsp. fresh chopped parsley, for garnish tips & tricks
Directions
POTATOES
- Bring a large pot of salted water to a boil. Add potatoes and cook 15 minutes or until tender.
- Drain well and push them through a potato ricer over a large bowl. Add butter, sour cream, salt and pepper; stir until well combined and set aside.
FISH
- While the potatoes are boiling, pour milk in a wide-bottomed pan over medium-low heat and add a pinch of salt - to accelerate the process, cover with a lid.
- When the milk is simmering gently, add the fish fillets moving them around to cover with milk and, depending on the thickness, poach for 4 to 6 minutes.
- Last minute before cooking time is up, add prawns making sure they’re submerged.
- Remove from the heat and transfer only the fish fillets to a 3-quart baking dish. Shred the fillets using a couple of forks.
- Cut the prawns into thirds and add them to the baking dish. Add peas and stir; set aside.
- Reserve the milk for the sauce but scoop out and discard the skins that formed while cooking. Pour the milk into a large measuring cup – there should be between 3 to 3 ½ cups left.
- Preheat oven to 375ºF/190ºC
SAUCE
- In a large saucepan over medium heat, add butter and when it starts sizzling, add onions and sauté for 2 minutes. Add carrots and celery; sauté for 5 minutes. Add garlic and quickly sauté for 1 minute.
- Pour in 1 cup of reserved milk, stirring constantly before adding another cup. Increase the heat to medium-high, add lemon juice, fresh dill and paprika; stir well.
- When the mixture is boiling, add the cornstarch mixture and stir until the sauce thickens, about 30 seconds. Taste and adjust if necessary. If the sauce is too thick, add about ¼ cup of the reserved milk or until desired consistency.
- Pour the sauce over the fish mixture and spread it out evenly with a spatula. Top the pie with prepared mashed potatoes and level it out before sprinkling on the cheese.
- Transfer to the preheated oven and bake for 20 minutes. Turn the broiler on and cook for an additional 5 minutes or until the top is nice and brown.
- Remove from the heat and let it sit for 5 minutes before sprinkling on some fresh chopped parsley.
Notes
Footnote: For a creamier result, use half-and-half.