Three-Fish Pie
A gourmet pie combining salmon, haddock, and smoked haddock in a voluptuous creamy sauce. Topped with a golden potato mash and gratinated with Gruyère, it's a rich and comforting dish that will delight your guests.
🛒 Ingredients
4 servings
- 2.2 lbs potatoes
- 3.5 oz butter
- 2.6 cups milk
- 1.75 oz grated Gruyère cheese
- 2 leeks, sliced
- 5.2 tbsp all-purpose flour
- 5 fl oz dry white wine
- 2 tbsp fresh parsley, chopped
- 8.8 oz salmon
- 8.8 oz haddock
- 8.8 oz smoked haddock
- 6 large eggs
Watch the original video
Watch on TikTokDirections
- 1
Preheat oven to 400°F (200°C).
- 2
Place potatoes in a pot of cold, salted water. Bring to a boil and cook until tender. Drain and mash with 1 oz butter and 2 tbsp milk. Season.
- 3
For the filling, melt 2.6 oz butter in a saucepan, add leeks, cover and cook gently for 10 minutes.
- 4
In a bowl, whisk the flour with the white wine until a smooth paste forms.
- 5
Pour the milk into the leeks, bring to a boil, then add the flour-wine mixture. Whisk vigorously until thickened. Season.
- 6
Add parsley and the three types of fish. Cook for 2 minutes over low heat.
- 7
Pour the fish mixture into an ovenproof dish and let cool slightly. Scatter the eggs over the top.
- 8
Cover with the mashed potatoes, mark with a fork, and sprinkle with Gruyère cheese.
- 9
Bake for 25-30 minutes until the topping is golden brown and bubbly.
💡 Chef's Tip
You can prepare the pie up to step 7 the day before and bake it just before serving. Use high-quality fresh fish for optimal results. Stir gently to avoid breaking up the fish.
