Name: French Fish Pie
Prep time: 30 min
Cook time: 1 h
Total time: 90 min
Yield: 6
Cuisine: French
Ingredients: 500g / 18oz white fish fillets; 1/2 tsp cooking salt / kosher salt (half for table salt, +50% for flakes); 1 tbsp extra virgin olive oil; 2 tbsp (30g) unsalted butter; 1 brown / yellow onion (, diced 0.6cm / 0.2"); 1/2 fennel (stalks cut off) (, diced 0.6cm / 0.2" (Note 2)); 1 leek (, (white and pale green parts only), halved lengthwise, then cut into 2cm / 0.8" pieces); 3 garlic cloves (, finely minced); 1/2 cup plain flour / all-purpose flour (, (Note 3)); 1/2 cup dry white wine (, any type (Note 4)); 1 1/2 cups HOT milk, full fat preferred (, but works with lite milk too); 1 cup HOT thickened cream / heavy cream; 1 tbsp fresh dill (, finely chopped (substitute with parsley or 1/2 tbsp tarragon)); 3/4 tsp cooking salt / kosher salt (, half for table salt); 1/4 tsp black pepper; 1kg / 2lbs starchy potatoes; 2 tbsp (30g) unsalted butter (, cold, cut in small cubes); 1/3 cup hot milk, full fat preferred (, but works with lite milk too); 1/8 tsp ground white pepper (, or black pepper); olive oil spray ((optional))

Method

12 steps

Place potatoes in a large saucepan, cover with cold water, and bring to a boil. Reduce heat and simmer for 25 minutes until very soft.
Preheat oven to 200°C / 390°F (180°C fan). Place a baking tray at the bottom to catch drips.
Pat fish fillets dry with paper towels and season all sides with salt. Set aside.
Heat olive oil and butter in a 26cm / 10" cast-iron skillet over medium-high heat. Add onion, fennel, leek, and garlic. Cook for 5 minutes, stirring regularly, until vegetables are softened and lightly golden.
Add flour to the vegetables, stir for 30 seconds to cook the flour slightly.
Pour in white wine, allowing it to simmer rapidly and deglaze the pan, then stir to combine.
Gradually add hot milk and cream while stirring continuously to prevent lumps. Season with salt and pepper. Bring to a gentle simmer and cook for 1 minute until the sauce thickens and coats the back of a spoon.
Drain the cooked potatoes well. Pass through a potato ricer or mash until smooth. Mix in butter, salt, white pepper, and hot milk until the mash is creamy and fluffy. Transfer to a piping bag fitted with a star tip.
Stir chopped dill into the fish sauce. Gently nestle the fish pieces into the sauce, ensuring they are mostly submerged and coated. Use a spatula to distribute evenly and smooth the surface.
Pipe the mashed potato onto the fish filling in decorative swirls, covering the entire surface. Ensure all mash is used. Lightly spray the top with olive oil.
Bake in the preheated oven for 35 minutes, rotating halfway through, until the top is golden brown. For extra color, briefly place under the grill for a few minutes.
Remove from oven and rest for 10 minutes before serving to allow the sauce to thicken slightly and for easier slicing.

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