Fish Pie | Traditional Fisherman's Pie Recipe

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Warm 1/2 liter of milk on low heat.

Add chopped onion and a pinch of saffron to the milk and let it infuse for about 15 minutes.

Peel and chop potatoes into small chunks.

Boil the potatoes in salted water for about 15 minutes until tender.

Drain the potatoes and add a generous knob of butter, a pinch of salt, a sprinkle of white pepper, and 2 tablespoons of double cream; mash until smooth.

Strain the infused milk to remove the onions and saffron, reserving the liquid.

In a skillet, melt butter on medium heat to make a roux, then sift in an equal amount of flour and stir until smooth.

Pour in the reserved cooking liquor and let it simmer for about 5 minutes until thickened.

Add the fish to the sauce, including capers and chopped parsley; stir to coat the fish in the sauce.

Preheat the oven to 180°C (fan) or 200°C (regular).

Layer the fish mixture into an ovenproof dish, then top with the mashed potatoes, roughening the surface to catch heat.

Bake in the oven for about 30 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens