Fish pie with white sauce
4 servings
40 minutes
Fish pie with white sauce is a true embodiment of home comfort, inspired by the traditions of Russian cuisine. Tender mashed potatoes, aromatic white fish, rich white sauce, and the lightness of vegetables create a harmonious flavor with soft creamy notes and a hint of spiciness. The origins of the dish trace back to the fish pies of ancient Rus', when housewives used available fish and simple ingredients to create hearty and tasty meals. In modern interpretation, this pie remains popular for family dinners and festive gatherings. Its creamy texture topped with a golden cheese crust makes it perfect as a main dish. It is served hot with a light salad or fresh green leaves, adding a special freshness. An excellent option for lovers of Russian cuisine seeking a combination of simplicity and refined taste.
1
Boil the peeled potatoes, mash them when ready, add about 2/3 cup of milk, a bit of butter, salt, pepper, and grated nutmeg.
- Potato: 1.3 kg
- Milk: 2.5 glasss
- Butter: 100 g
- Nutmeg: to taste
2
We take a package of frozen fish (fresh can be used if desired). This can be cod, pangasius, or haddock. Place the fish in a pot, pour in about one and a half cups of milk, and add vegetable or fish broth. For flavor, cut an onion in half and decorate one half with a clove, as shown in the photo. Place the onion with the clove side down with the fish, add half a teaspoon of salt and a bay leaf. Bring to a boil and simmer on low heat for 8-10 minutes until the fish starts to flake slightly.
- White fish: 400 g
- Milk: 2.5 glasss
- Vegetable broth: 0.7 glass
- Onion: 1 head
- Bay leaf: 1 piece
- Salt: 1 teaspoon
3
At the same time, grate a large carrot, and chop the remaining half of the onion into cubes. Take one and a half cups of frozen peas or one large can of canned peas. Finely chop a large handful of parsley (about 4 tablespoons).
- Carrot: 1 piece
- Onion: 1 head
- Green peas: 1.5 glass
- Parsley: to taste
4
Transfer the cooked fish to a plate, and we'll make a sauce from the remaining liquid in the pot. First, melt 80 grams of butter, add 5 tablespoons of flour, and stir while cooking this mixture over low heat until it becomes homogeneous. Then gradually pour in the strained liquid left after cooking the fish. Add half a teaspoon of salt, white pepper, and cook for another 2 minutes. You can optionally add a little white wine to the sauce.
- Butter: 100 g
- Wheat flour: 5 tablespoon
- Salt: 1 teaspoon
- Ground white pepper: to taste
5
Let's start with the vegetables. Sauté the onion and carrot until soft (about 5 minutes), add the green peas, and leave for a few more minutes. In the meantime, grate and add the zest of half a lemon and lemon juice. All this makes the taste of the fish pie amazing. Add parsley and simmer for a couple more minutes.
- Onion: 1 head
- Carrot: 1 piece
- Green peas: 1.5 glass
- Lemon: 1 piece
- Parsley: to taste
6
We transfer the vegetable mixture to a baking dish, add fish, mix thoroughly, and carefully pour white sauce over it. On top, we spread mashed potatoes with a fork, smooth it out, and sprinkle everything with grated cheese (like Cheddar or Gouda).
- Grated cheese: 150 g
7
Bake in the oven at 175 degrees for about 35-40 minutes, until the cheese turns golden brown.
