Fish pie

The story

fish pie


100 grams Fresh steenbras (or any firm white fish), Cut into cubs of about 2 cm each
100 grams Fresh salmon, Cut into cubes of about 2 cm each
150 grams Prawns, Shells and head removed, and devained
150 grams Smoked gurnard or snoek, Flaked
6 Fresh oysters, Shucked
700 grams Potatoes, Cooked, skinned and mashed
150 grams Leeks, Blanched in boiling water for 1 minute and sliced finely
3 Egg yolks
100 milliliters Cream
200 milliliters White wine
200 milliliters Fish stock
20 grams Butter
20 grams Flour
To taste White pepper
To taste Salt
To taste Nutmeg


1. To make the roux, melt the butter over medium heat in a heavy-based saucepan. Add the flour and whisk with a small hand whisk to prevent lumps. Cook the roux until it is a pale, golden colour. Mix the fish stock and the white wine, and add a little (about 100 ml) to the roux and whisk to prevent lumps. Once incorporated, gradually add the remaining stock and wine mixture and keep whisking. After a little while the mixture will start to thicken up. Add the cream and whisk some more. The sauce should have a smooth, thick consistency.

2. Once the sauce is smooth and thick turn down the heat to low, and add the fish, oysters and prawns. Allow to cook for about 2 minutes. Remove from heat.

3. Make sure your mashed potatoes are smooth and without lumps. If needed, push them through a fine sieve. Add the egg yolks to the mashed potatoes and stir through. Season the mash with salt and pepper and some nutmeg.

4. Spoon the fish mixture into an oven dish that could hold about 1.4 liters. Cover with mash potatoes. Use a wet palette knife to spread the mashed potatoes evenly. Make sure the top is even and smooth. Use the rounded end of the palette knife to make half-moon indentations into the mash or use a fork to create a diamond pattern or another design that you like.

5. Add the pie to an oven pre-heated to 220℃ and cook for 30 to 35 minutes until the mash has a golden crust. If needed, the pie could be cooked under a hot grill for the last few minutes to ensure the crust is golden.


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