Fish pie with shrimps
4 servings
30 minutes
Shrimp fish pie is an exquisite combination of seafood delicacies and tender mashed potatoes baked under a golden crust. This recipe is inspired by traditional fish dishes but takes an authorial approach, blending the rich flavors of white fish, shrimp, and creamy béchamel sauce. During preparation, the ingredients undergo gentle thermal processing that preserves their juiciness and aroma. Light notes of thyme, bay leaf, and nutmeg give the pie an elegant depth of flavor. This dish is perfect for a cozy family dinner or a festive feast. Served hot with an appetizing golden crust, each piece melts in your mouth, offering enjoyment from the sea's aromas and velvety texture.
1
Pour the fish broth into a medium-sized pot, add a sprig of thyme, half a bay leaf, a little salt, and pepper. Bring to a boil over high heat. Add the vegetables and cook over medium heat. Let it simmer on low heat for 8-10 minutes and remove from the stove. Scoop out the vegetables with a ladle and place them in a strainer set over a bowl. Allow the broth to drain from the vegetables and dry them.
- Fish broth: 300 ml
- Thyme: 2 pieces
- Bay leaf: 1 piece
- Sea salt: to taste
- Ground white pepper: to taste
- Celery stalk: 2 pieces
- Leek: 1 piece
2
Clean the shrimp and cut them in half lengthwise. Remove the black veins and rinse with cold water. Bring the broth to a boil again and add the shrimp. Cover and let it simmer for one and a half minutes until the shrimp turn pink. Scoop out the shrimp with a ladle, let the broth drain, and dry.
- Shrimps: 10 pieces
3
Next, prepare the fish. Boil the milk in a clean pot with the remaining thyme and bay leaf (salt and pepper to taste). Add the fish and bring to a boil again, then reduce the heat and let it steep for 4-5 minutes. Use a ladle to remove the fish, let the milk drain off, and dry it. Pour the remaining fish and milk broth into a measuring cup to get a total of 600 ml of liquid (if it's not enough, add more milk). Use later for béchamel sauce.
- Milk: 400 ml
- Thyme: 2 pieces
- Bay leaf: 1 piece
- Sea salt: to taste
- Ground white pepper: to taste
- White fish fillet: 500 g
4
Carefully mix the vegetables, shrimp, and fish, then divide into 4 small portions or leave for one. Use oven-safe cookware when cooking.
5
Sprinkle with parsley, then gently pour hot béchamel sauce until it fills the dish.
- Parsley: 1 bunch
- Bechamel sauce: 600 ml
6
Preheat the oven to 180 degrees. Place a heatproof dish in the oven. Mix the puree with the yolks and let it cool slightly, then pipe the puree on top of the fish mixture in a 1 cm layer using a flat-edged nozzle. Sprinkle with grated nuts. Bake for 20-25 minutes (if it's one large pie instead of 4 small ones, then 35 minutes), until the puree starts to turn golden brown and the filling begins to bubble. Serve hot.
- Mashed potatoes: 1000 g
- Egg yolk: 2 pieces
- Nutmeg: 1 piece