fish pie

The ultimate in wholesome comfort food.

fish pie

What you need
1 medium onion, sliced
100-150g butter
50g flour
½ bottle unoaked dry white wine
550ml cream
250g salmon, filleted, skinned,
fine-boned and chopped
250g cod, filleted, skinned,
fine-boned and chopped
250g crab meat, fresh or frozen
3 large floury potatoes,
such as roosters, peeled
and chopped
rock salt, black pepper
50g dill, chopped
50g parsley, chopped
1 egg yolk
What to do
Start by sweating the onion in half the butter in a pan. When the onion is translucent, slowly add the flour to make a roux. Over a very low heat, stir in the white wine and 500ml of the cream.
Add the fish and crab meat and cook for 12-15 minutes.
Meanwhile, preheat the oven to 180°C. Cook the potatoes in plenty of boiling, salted water until soft. Drain and place back over a low heat covered with a dry, clean cloth for a few minutes. This will help to dry them out a little. Mash the potato with the remaining cream and butter, to taste.
Season well with the salt and pepper and set aside.
Add the dill and parsley to the pan with the fish and crab meat, and season with salt and pepper.
Turn the seafood mix into a large, ovenproof dish and cover with the mash. Brush the top of the potato with the egg yolk.
Bake for 7-10 minutes, or until the potato is golden brown on top.

A note for the cook
This is a great dish to cook for a casual weekend dinner or Sunday lunch. Best of all, most of the work can be done the night before.
Just work through the recipe right up to the point where you assemble the pie, then cover and put in the refrigerator overnight. All you have to do the next day is bake the pie for 15-20 minutes at 180°C.

A wine that works
The creaminess of this dish needs a wine with the ability to cut through the sauce while lifting the mild fish flavours. Jose Pariente’ by Bodegas dos Victorias in Rueda, Spain, is made from the verdejo grape. It’s almost sauvignon-blanc-like in its freshness, with layers of fruit flavours and a
ripe, citrus acidity.

Also try
Broglia Tenuta la Meirana’ Gavi de Gavi.


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