Fish Pie – The Secret to Perfectly Fluffy & Golden Mash Topping

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Start by preparing the mash for the fish pie.

Add a generous amount of butter to the potatoes, ensuring a dry mash.

Use 1 kg of starchy potatoes, which contain 800 g of natural liquid.

Steam the potatoes with the lid on low heat for 45 minutes to an hour.

While the potatoes are cooking, prepare the fish: cod, haddock, and smoked haddock.

Optionally, add prawns and salmon for extra flavor and texture.

Coat the fish in potato starch to clean the surface and remove unwanted smells.

Rinse the fish until the water runs clear to improve texture.

Melt some butter in a skillet for the sauce.

Add optional aromatic vegetables like leek or onion to sweat and concentrate their flavors.

Once the vegetables have evaporated most of their water, slowly add all-purpose flour to create a roux.

Cook the roux to remove the raw flour taste.

Gradually add cold milk to the roux, bit by bit, to control the thickening process.

Season the sauce with salt, white pepper, and optional Dijon mustard and nutmeg.

Let the sauce cool to around 70°C before adding grated mild cheddar cheese.

Integrate the cheese into the sauce slowly to prevent curdling.

Assemble the pie with the sauce at 50 to 60°C to coat the fish without overcooking it.

Optionally, pass the sauce through a sieve for a smoother texture.

Once the mash is ready, break it apart with a fork to combine the butter and cooking liquid.

Let the mash cool slightly before incorporating 2 egg yolks for browning.

Spread the mash over the fish mixture, maximizing surface area for browning.

Bake in the oven at 200°C for about 20 minutes until golden and bubbling.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens