Fish pie with potatoes and cream sauce
6 servings
90 minutes
Fish pie with potatoes and creamy sauce is a true embodiment of the coziness of European cuisine. Its roots trace back to traditional maritime regions where the combination of fish, potatoes, and cream creates a delicate, harmonious flavor. The dish features a crispy crust that gently encases a juicy filling of cod and red fish infused with lemon juice and parsley aroma. The creamy sauce with egg and cream makes the pie particularly airy and melt-in-the-mouth. The finishing touch is melted cheese that adds a subtle salty crust. This dish is perfect for a cozy family dinner or festive gathering, pleasing the eye and offering an unforgettable gastronomic delight.
1
Preparing the dough: make a well in the flour, pour in the broth and oil, and mix into crumbs. Add one egg, mix until smooth, roll into a ball, and refrigerate for 1-2 hours, wrapped in plastic wrap.
- Wheat flour: 200 g
- Olive oil: 2 tablespoons
- Vegetable broth: 100 ml
- Chicken egg: 3 pieces
2
Remove bones and skin from the fish if necessary. Cut it into large cubes, place in a bowl, drizzle with lemon juice, and sprinkle with salt and pepper. Finely chop the parsley and onion, add to the fish, mix, and set aside.
- Cod fillet: 200 g
- Red fish (salmonids): 200 g
- Lemon juice: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Curly parsley: 0.5 bunch
- Spring onion: 0.5 bunch
3
Peel the potatoes and slice them into thin circles, about 2-3 mm thick. Take the dough out of the fridge and roll it out on a floured surface. Grease the baking dish with butter, place the dough in it, and trim any excess if necessary. Layer the potato circles on the bottom and send it to the oven for 5 minutes at 160 degrees.
- Potato: 3 pieces
- Wheat flour: 200 g
- Butter: 1 tablespoon
4
Whip the cream with one egg. Take the form with the dough, add the filling, pour the sauce, carefully crack the remaining egg in the center, sprinkle with grated cheese, and send it back to the oven.
- Single cream 10% fat: 100 ml
- Chicken egg: 3 pieces
- Hard cheese: 100 g
- Chicken egg: 3 pieces
5
Baking time directly depends on your mold: I had a small one with high sides, so it took longer than usual, almost an hour. If the mold is large in diameter, limit the baking time to half an hour. But overall, the pie will be ready when the filling and yolk set.
