The smoked cheddar puree fish pie is an English classic. You can follow the lead of the British and use Chef Josh Eggleton's recipe for a cozy homemade dinner.
It is necessary
- - cod or other white fish 450 g
- - hot smoked sea bass fillet with skin 450 g
- - boiled peeled shrimps 300 g
- - large peeled potatoes 6 pcs.
- - diagonally chopped leeks
- - butter 60 g
- - grated smoked cheddar cheese 150 g
- - egg yolks 2 pcs.
- - milk 250 g
- - strong fish broth 600 ml
- - flour 35 g
- - Dijon mustard 1 tsp
- - chopped parsley 20 g
- - tarragon
- - salt
- - pepper
Instructions
Step 1
Blanch the leek in salted boiling water for three minutes, then cool in ice water and drain in a colander.
Step 2
Coarsely chop the potatoes, boil, drain and mashed. Put 25 g of butter and grated cheese into hot mashed potatoes. Stir well. Add leeks and egg yolks, season with salt and pepper, mix everything gently. Put the puree in a pastry bag and put away in a warm place.
Step 3
Place the sea bass in a saucepan, pour over the milk, bring to a boil and remove from heat. Cool for 5 minutes, strain the liquid through a sieve into another dish. Coarsely chop the fish.
Step 4
Peel the white fish and remove the bones, cut the flesh into cubes. Pour strong fish stock into a saucepan and bring to a boil over low heat. Melt the remaining butter in another saucepan, add flour to it and cook for 5 minutes, stirring occasionally. Then pour into the flour, stirring constantly, strong fish broth - you get a thick sauce.
Step 5
Add the milk in which the sea bass was cooked to the sauce, cook for another 15 minutes over low heat. It is important to ensure that the sauce does not stick to the sides of the pot.
Step 6
Add sea bass, white fish, mustard and shrimp to the sauce (optional). Season with salt, pepper, add herbs. Everything is laid out in pots or four deep plates. Mashed potatoes are laid out on the fish from the culinary bag, completely covering it.
Step 7
Preheat oven to 150 degrees, bake until golden brown for 15 minutes. Serve hot.
