Fish Pie with Potatoes and Cream Sauce

Baking and Desserts | European cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

The egg added at the end serves not only as a decorative element but also as a unique indicator of readiness.

Ingredients

Wheat Flour - 7.1 oz
Olive Oil - 2 tablespoons
Butter - 1 tablespoon
Chicken Broth - 3 fl oz
Chocolate eggs - 3 pieces
Salad Potatoes - 3 pieces
Cod fillet - 7.1 oz
Salmon - 7.1 oz
10% cream - 3 fl oz
Parsley - ½ bunch
Scallions - ½ bunch
Meyer Lemon Juice - 4 tablespoons
Salt - to taste
Hard Cheese - 3.5 oz
Ground Black Pepper - to taste

Step by Step guide

Step 1

Prepare 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.

Step 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 onions, add to the fish, mix, and set aside.

Step 3

Peel the potatoes and slice them into thin rounds, about 2–3 mm thick. Take the dough out of the refrigerator and roll it out on a floured surface. Grease a baking dish with butter, lay the dough in it, and trim any excess if necessary. Layer the potato slices overlapping on the bottom and bake in the oven for 5 minutes at 320°F.

Step 4

Whip the cream with one egg. Remove the dish with the dough, add the filling, pour the sauce over it, and carefully crack the remaining egg in the center, sprinkling with grated cheese before returning it to the oven.

Step 5

Baking time directly depends on your dish: I had a small one but with high sides, so it took longer than usual, almost an hour. If using a larger diameter dish, limit the baking time to half an hour. In general, the pie will be ready when the filling and yolk have set.