Fish Pie
Over a year ago
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Ingredients
- 750g Floury potatoes
- salt
- 2 egg yolks
- 60g Butter
- 200ml milk
- 1 tbsp plain flour
- 175 ml Fish Stock
- 200 ml Creme Fraiche
- 1 tbsp Fresh Tarragon. Finely Chopped
- zest of ½ lemon
- 750g fish pie mix
Accompaniment
SponsoredBaron de Ley Club Privado Reserva Rioja
The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.
Method
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1) Place the potatoes in a pan and cover with water. Add salt and bring to the boil. Simmer, partially cover with a lid, for 20 minutes.
2) Drain the potatoes and return to a low heat for a couple of minutes to steam of the remaining water. Mash the potatoes.
3) Beat the yolks, 25g butter and 50ml milk and season with salt and pepper.
4) Gas mark 4, 180oC. Place the remaining butter and milk in a small pan. Flour and fish stock too. Bring to the boil, whisking constantly. Keep whisking until the sauce becomes thicker, smoother sauce. Simmer for 3 minutes.
5) Stir in the Creme Fraiche, Tarragon and Lemon zest.
6) Distribute the fish mix over the bottom of a medium, oven proof dish and pour the sauce evenly over the fish.
7) Spread the mash over the fish. Create a rough surface with a fork and Bake for 35 minutes or until golden.
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