Three Fish Pie With Potato Crust
You’ve got to love big, rich pies, with their sense of lavishness, friendship, and familiarity. The vermouth, fennel, and star anise give it flavor and a hint of cheekiness, the three types of fish give it hearty substance and the potatoes – the crunchy mouth-watering crust.
Ingredients Needed for Three Fish Pie With Potato Crust
For the fish and veggies:
2 tablespoons of butter
1 onion, chopped
1 teaspoon fennel seeds
1 star anise
¼ cup dry vermouth
½ cup heavy cream
6 ounces of smoked haddock fillet, chopped
6 ounces of salmon, chopped
6 ounces of nile perch fillet, chopped
1 cup frozen peas
2 tablespoons of fresh parsley
salt
pepper
1 tablespoon lemon juice
For the potato crust:
3 large potatoes, cubed
1 teaspoon nutmeg
¼ cup heavy cream
2 yolks
2 ounces of melted butter
How to Make Three Fish Pie With Potato Crust
- For the fish and veggies: start melting the butter in a skillet over low heat. Add the onion and cook it until tender. Add the fennel and star anise and stir.
- Add the dry vermouth and bring to a simmer. Add the heavy cream, cook, and stir for 1 minute or so. Add the haddock, salmon, and perch. Cook and stir for 1-2 minutes.
- Add the peas and fresh parsley, season with salt and pepper, add the lemon juice and stir a little more. Set aside.
- For the potato crust: fill a medium cooking pot halfway with water, add the potatoes and boil them for 15 minutes.
- Add them to a bowl, add the nutmeg, heavy cream, yolks, and 1 ounce melted butter. Mash all.
- Add the veggie fish mixture to a 10-inch / 20 cm square baking tray, layer the mashed potato mixture on top, and add the remaining melted butter. Bake for 30 minutes at 350⁰F/175⁰C.