Fish Pie is not a common thing here in the US. The first time I heard of it, I almost thought it was a prank. I then started seeing it more and more. After mulling it over for a while, I brought the idea up to Alan. He was even more doubtful, but I was determined at that point. After research and much debate we settled on which fish we would use and our base recipe and went to work.
The guys loved it, I was a little reserved and one of our test tasters flat out refused (love you Barb). End result, we will continue to try different combinations. I think next may be an all shellfish version with lots and lots of butter. Hmmmm, I think I could definitely eat the entire dish for that one. All and all, this was good and was a nice change to be so completely out of our comfort zone.
With the Insta community being made up with so many nationalities, what is your favorite combo for fish pie?
INGREDIENTS
2 russet potatoes, peeled
1/3 c sour cream
4 T butter
1/2 c gruyere
salt and pepper to taste
1/2 # scallops
1/2 # cod
1/2# calamari rings and tentacles
1/2# smoked salmon
2 cloves garlic
1 shallot
2 T butter
2 leeks
1/4 c white wine
salt and pepper to taste
DIRECTIONS 1. Boil potatoes. Drain and mash with sour cream, butter, gruyere , and salt/pepper. Set aside. 2. Brown scallops, cod, and calamari in batched in a cast iron skillet. Break up cod and salmon into medium chunks. 3. Cook garlic, shallot and leeks in butter. Add white wine and cook until reduced. Season with salt and pepper. 4. Layer fish in bottom of greased baking dish, top with potatoes. 5. Bake at 425 for 30 minutes or until tops of potatoes start to brown.