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Fish
1-1/2 lb skinned, white fish fillets (cod or haddock) 750 g
4 cups milk 1 L
1 onion, peeled and cut in half 1
1 bay leaf 1
pinch of ground mace
1/4 lb cooked, peeled medium shrimp 125 g
Sauce
6 tbsp butter 90 mL
1/2 cup flour 125 mL
4 cups fish cooking liquid 1 L
salt and freshly ground pepper, to taste
2 tbsp freshly chopped parsley 30 mL
Potato Topping
1-1/4 lb mashed potatoes (4 medium potatoes) 600 g
1 oz butter, to finish 25 g
Fish
Pour the milk into a wide pan; add the onion, the bay leaf and the pinch of ground mace. Bring to a boil, then remove from the heat. Cover and let stand in a warm place, about 10 minutes.
Cut each of the fillets across into pieces. Add the fish to the milk, cover the pan and simmer for about 5 to 8 minutes, depending on the thickness of the fillets. The fish must flake easily.
Lift out the fish, flake it and remove any remaining bones. Strain the cooking liquid and reserve.
Sauce
Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook until foaming, 30-60 seconds.
Remove the butter and flour mixture from the heat and slowly stir in the cooking liquid. Whisk the liquid into the sauce, then return to the heat and cook, whisking constantly, until the sauce boils and thickens.
Stir in the cooked shrimp, the fish and the chopped parsley. Season to taste.
To assemble
Heat the oven to 350°F/180°C. Butter an 8-cup/2-L baking dish.
Pour the fish sauce into the baking dish. Cover with the mashed potatoes and make peaks with a fork. Dot with the butter.
Bake for 20 to 30 minutes, until the potato topping is brown and the sauce bubbles around the edge.
Serve very hot.
Chef's Note
The fish pie can be made 1 day ahead. Keep covered in the refrigerator. Bake it just before serving.
1-1/2 lb skinned, white fish fillets (cod or haddock) 750 g
4 cups milk 1 L
1 onion, peeled and cut in half 1
1 bay leaf 1
pinch of ground mace
1/4 lb cooked, peeled medium shrimp 125 g
Sauce
6 tbsp butter 90 mL
1/2 cup flour 125 mL
4 cups fish cooking liquid 1 L
salt and freshly ground pepper, to taste
2 tbsp freshly chopped parsley 30 mL
Potato Topping
1-1/4 lb mashed potatoes (4 medium potatoes) 600 g
1 oz butter, to finish 25 g
Fish
Pour the milk into a wide pan; add the onion, the bay leaf and the pinch of ground mace. Bring to a boil, then remove from the heat. Cover and let stand in a warm place, about 10 minutes.
Cut each of the fillets across into pieces. Add the fish to the milk, cover the pan and simmer for about 5 to 8 minutes, depending on the thickness of the fillets. The fish must flake easily.
Lift out the fish, flake it and remove any remaining bones. Strain the cooking liquid and reserve.
Sauce
Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook until foaming, 30-60 seconds.
Remove the butter and flour mixture from the heat and slowly stir in the cooking liquid. Whisk the liquid into the sauce, then return to the heat and cook, whisking constantly, until the sauce boils and thickens.
Stir in the cooked shrimp, the fish and the chopped parsley. Season to taste.
To assemble
Heat the oven to 350°F/180°C. Butter an 8-cup/2-L baking dish.
Pour the fish sauce into the baking dish. Cover with the mashed potatoes and make peaks with a fork. Dot with the butter.
Bake for 20 to 30 minutes, until the potato topping is brown and the sauce bubbles around the edge.
Serve very hot.
Chef's Note
The fish pie can be made 1 day ahead. Keep covered in the refrigerator. Bake it just before serving.
