Fish Pie Recipe
"To the uninitiated, fish pie has an uninviting name and reputation But this is fish that is gently poached, then swathed in a white sauce and topped with buttery mashed potatoes and finished to a heat-bronzed finish in the oven It is a dish good for children but can be made into unapologetic dinner-party fare by poaching the fish in a little white wine, making the white sauce with light cream rather than milk and infusing all of it with the eggy-lemony kiss of saffron..."
INGREDIENTS
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1
medium carrot, peeled and quartered lengthwise
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½
cup white wine
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Large pinch salt
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1
bouquet garni (bay leaf, fresh thyme, parsley, celery and leek, tied together in cheesecloth)
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2
pounds baking potatoes, peeled and cut into chunks
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8
tablespoons (1 stick) unsalted butter, at room temperature, plus more for greasing pan
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½ to 1
teaspoon of salt, to taste
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8
ounces skinless cod fillets
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8
ounces skinless haddock fillets
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8
ounces skinless salmon fillets
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½
teaspoon powdered saffron or 1/2 teaspoon saffron threads steeped in 1 tablespoon boiling water
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1
cup light cream (or a combination of half and half and heavy cream) or as needed
•
¼
cup all-purpose flour
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Pinch of mace
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Salt and pepper, to taste
•
5
ounces cooked, peeled shrimp
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Freshly grated nutmeg
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