Ingredients

  • 2.5 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
  • 1.5 kg mixed diced fish
  • 250 ml cream
  • 2 tblsp parsley (chopped)
  • juice of 1 lemon
  • corn flour and water, to thicken

Method

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