INGREDIENTS
- FOR 6 SERVINGS.
- -6 servings.
- -1 onion peeled and reduce into quarters. -200g crimson bell pepper reduce into brunoise.
- -2 bay leaves.
- -250cc of cream. -250cc of entire milk.
- -2 kg of white fish Grouper + White salmon (sea pig).
- -60g of butter.
- -2 sticks of leeks reduce into skinny slices.
- -2 sticks of greenery reduce into small slices.
- -60g of flour.
- -Salt and pepper.
- -1 bunch of parsley (solely the leaves) reduce finely.
- -Recent frozen peas (not canned) 100grs.
- For the Fish pie cowl:
- -1.5 of boiled and peeled potatoes.
- -250g of chilly butter in cubes.
- -500cc of scorching milk.
- -10 yolks (individually in a bowl).
Fish Pie:
1.Put in a big pot together with the bay leaves, the cream together with the milk and convey to a boil. Place all of the fish within the pot with the cream and milk and poach there for 3.4′. At this stage it doesn’t matter if the fish isn’t cooked.
After 3 minutes, switch the fish from the pot to a plate to chill for a couple of minutes.
2.Conventional Fish Pie Gratin:
Go the cooking liquid by way of a Chinese language strainer and reserve the liquid in one other pot.
3.Soften the butter in a pot, put the reduce onion and the bell pepper, add the leeks and the greens very clear and finely reduce and sweat for five or 6′ till all the pieces is tender. Add the flour and prepare dinner, stirring with a wood spoon for a pair extra minutes. Add this preparation to the fish cooking liquid (milk and cream) and immerse it there for 15′. Stirring once in a while till the combination thickens and kinds a sticky consistency. Season with salt and floor black pepper, style and regulate if crucial and add the chopped parsley. Cool and reserve the thick vegetable sauce.
4.For the cake topping:
Reduce and peel the potatoes and add to a pot of water with a bit salt. Boil, decrease the temperature and prepare dinner for 20 extra minutes till they’re tender when pierced with a knife. Drain the water and move by way of the mash masher. Add the butter and scorching milk and cream till combined very properly. Cool till lukewarm, then beat the yolks apart and add them in a thread to the puree whereas always beating, regulate with a bit salt and blend properly with a whisk.
5.Organize the fish in giant items in a big oven-safe casserole or ceramic dish. On prime of it we put a layer of contemporary frozen peas (already thawed).
6.Add the thick leek sauce, shake the casserole till it’s combined and the sauce is diminished.
7.Add the puree and canopy the floor properly till lined. Make the standard aesthetic beak marks with a spoon.
8.Gratinate in oven at 280° for 15′.
9.Serve with a couple of sprigs of contemporary thyme.
ENJOY IT!.
