Students' Fish Pie with Potato Topping (Gluten Free)

A real go-to recipe.

Ingredients


  • 2.50 kg potatoes
  • 50 g butter
  • salt to taste
  • pepper to taste
  • 4 egg yolks
  • 75 ml cream
  • 1 tblsp chives
  • 50 ml oil
  • 25 g butter
  • 1 red pepper (diced)
  • 1 large onion (diced)
  • 750 g carrots (diced)
  • 750 g celery (diced)
  • 2 leeks (diced)
  • 2 cloves garlic (crushed)
  • 1 bay leaf
  • 250 ml white wine
  • 30 ml pernod
  • 3 l fish stock
  • 1.50 kg mixed diced fish
  • 250 ml cream
  • 2 tblsp parsley (chopped)
  • juice of 1 lemon
  • corn flour and water, to thicken

Method

  1. Peel the potatoes and place into water to boil.
  2. When cooked put through a potato ricer.
  3. Add the butter, seasoning, egg yolks and cream.
  4. Mix to a smooth consistency.
  5. Heat the oil and butter in a big pot and add the diced onion, carrot, celery, leek, pepper and garlic.
  6. Sweat until soft but do not brown.
  7. Add the white wine and pernod, reduce for a few minutes.
  8. Gradually add the warm fish stock, stirring continuously.
  9. Add the bay leaf and seasoning.
  10. Add the mixed diced fish.
  11. When the fish is nearly cooked add the cream, parsley and lemon juice.
  12. Place the mix into dishes and pipe on the mash potato.
  13. Bake in the oven for 10 minutes until the potato goes golden brown.




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