Three-Fish Pie
A classic British dish—a delicate pie with a creamy butter sauce that combines three varieties of fish: salmon, haddock, and smoked haddock. The composition is crowned with a fluffy mashed potato topping finished with Gruyère cheese.
Ingredients
- 1 kg Potatoes
- 75 g Butter
- 568 ml Milk
- 50 g Gruyère cheese
- 75 g Butter
- 2 pcs Leeks
- 75 g Wheat flour
- 150 ml White wine
- 568 ml Milk
- 2 tbsp Parsley
- 250 g Salmon
- 250 g Haddock
- 250 g Smoked haddock
- 6 pcs Eggs
Instructions
- Preheat the oven to 200°C (180°C in convection mode).
- Peel and chop the potatoes and place them in a pot of cold salted water. Bring to a boil and cook until completely tender, about 15–20 minutes. Drain and mash the potatoes with 75 g of butter and milk. Season with salt and pepper, taste, and add more seasoning if necessary.
- For the fish filling: melt 75 g of butter in a pot, add the chopped leeks. Stir and braise covered over medium heat for 10 minutes until tender.
- In a separate bowl, whisk the flour with white wine until smooth. Gradually pour the milk into the pot with the leeks, bring to a boil, then add the wine mixture, stirring vigorously. Cook until the sauce thickens, approximately 3–5 minutes.
- Season the sauce with salt and pepper, add the chopped parsley and pieces of fish (removing any small bones beforehand). Stir over heat for 2 minutes. Transfer the mixture to a deep ceramic baking dish, scatter whole eggs over the surface. Let cool to room temperature until the dish and filling have set.
- Spread the mashed potatoes thickly over the fish filling, smooth the top, and run a fork across the entire surface to create a decorative pattern. Sprinkle with grated Gruyère cheese.
- Bake in the preheated oven for 30–40 minutes until the top turns light golden and steam begins to escape from the edges.