French Fish Pie

⬇️ Recipe ⬇️ or PRINT: https://www.recipetineats.com/french-fish-pie-recipe/

Created for Easter that calls for something comforting and made to share, this is what this French Fish Pie is all about. Inspired by Parmentier de Poisson, it’s a creamy fish filling with fennel, leek and fresh dill, topped with mashed potato and baked until golden. Serve hot with some crusty baguette on the side and you’re set. Let’s go!

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French Fish Pie

Serves 6

FISH:
500g / 18oz white fish fillets, cut into large pieces (5cm / 2” x 3cm / 1.2”)
½ tsp cooking salt / kosher salt (halve for table salt, +50% for flakes)
FILLING:
1 tbsp extra virgin olive oil
2 tbsp (30g) unsalted butter
1 brown onion, diced
½ fennel, diced
1 leek, sliced (white + pale green part)
3 garlic cloves, minced
½ cup (75g) plain flour (all-purpose flour)
½ cup (125ml) dry white wine
1 ½ cup (375ml) HOT milk
1 cup (250ml) HOT thickened cream / heavy cream
1 tbsp fresh dill, finely chopped
½ tsp cooking salt / kosher salt (halve for table salt, +50% for flakes)
¼ tsp black pepper
MASH POATATO:
1kg potatoes, cut into large chunks
2 tbsp (30g) unsalted butter
1/3 cup (80ml) warm milk
¾ tsp cooking salt / kosher salt (halve for table salt, +50% for flakes)
1/8 tsp ground white pepper
TO FINISH:
Olive oil spray

1. First place potatoes in a large saucepan, cover with cold water. Bring to a boil, then simmer 25 minutes until very soft. You can start making the sauce while the potatoes are cooking.
2. Preheat oven to 200°C / 390°F (180°C fan). Place a tray at the bottom to catch any drips.
3. Pat fish pieces dry and season with salt. Set aside.
4. Heat oil and butter in a 26cm / 10″ cast-iron skillet over medium-high heat. Cook onion, fennel, leek and garlic for 5 minutes until softened. Stirring regularly.
5. Add flour, stir for 30 seconds. Pour in white wine. It will simmer rapidly at first, then mix it in, it will look pasty.
6. Slowly pour in the hot milk and cream while stirring. Add salt and pepper. Bring to a simmer, cook 1 minute until thickened. The sauce should be quite thick, fully coating the spoon and holding its shape. It shouldn’t run. Set aside.
7. Once the potatoes are cooked, drain well and mash or rice. Add butter, salt and pepper, mix until melted. Then add hot milk, mix until smooth. Transfer to a pipping bag with a star tip.
8. Stir in dill. Add the fish pieces to the sauce, gently nestling them. Using a spatula, carefully stir and move them around to coat them in the sauce. Smooth the surface.
9. Pipe mounds of mashed potato swirls on the surface. My swirls have a 4.5cm base (1.6″), about 4cm tall (1.4″), then I fill gaps with small swirls/blobs. Make sure to use all the mash! Spray lightly with olive oil.
10. Bake 35 minutes, rotating halfway, until golden on top. If it’s not golden enough, place it under the grill for a few minutes.
11. Rest for 10 minutes before serving to cool slightly and let the sauce thicken a bit more. Enjoy!

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