1 hour 35 minutes
164 kcal per 100 g
- onion – 1 pc;
- cream 33% – 250 ml;
- milk – 250 ml;
- dense white fish fillet – 400 g;
- smoked haddock or other fish – 400 g;
- butter – 30 g;
- carnation – 3-4 pc;
- leek – 2 stems;
- flour – 30 g;
- shrimp – 300 g;
- sea salt, black pepper, parsley, bay leaf.
For the top layer:
- potatoes – 750 g;
- butter, cut into cubes – 75 g;
- hot milk – 50 ml;
- yolks – 2 pc;
- grated cheddar cheese – 75-100 g;
- Stick the cloves in the onion, put it in a saucepan, add the bay leaf, and pour milk and cream. Bring to a boil.
- Dip both types of fish in milk and cook for 3-4 minutes, no matter if it stays a little raw.
- Melt the butter in a saucepan, add the leeks and simmer for about 5 minutes until the onions are soft. Add flour and stir for another couple of minutes.
- Gradually pour in the milk and simmer on low heat for another 10 minutes, stirring occasionally until the consistency resembles a sauce. Season with salt and pepper, sprinkle with parsley.
- Cut the potatoes into cubes, fill with salted water, and set to boil. After boiling, reduce heat to medium and cook for another 10-15 minutes until potatoes are soft. After it, drain the water and make mashed potatoes. Add butter, milk and allow to cool slightly. Then add the yolks.
- Divide the fish into small pieces, mix with the shrimp and onion sauce.
- Transfer to a heat-resistant form and spread the puree on top in an even layer. Sprinkle generously with grated cheese.
- Bake in a preheated 200°C oven for 25-30 minutes, until the top of the cake, becomes dark golden.
How to serve potato pie
Serve the potato pie hot with green peas or green beans.
Picture Credit: Unsplash