Print
Ingredients
Scale
- 500g white fish fillets, skinless, ~2cm thick, cut into pieces
- 1/2 tsp cooking salt
- 1 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
- 1 brown onion, diced
- 1/2 fennel, diced
- 1 leek, cut into pieces
- 3 garlic cloves, finely minced
- 1/2 cup all-purpose flour
- 1/2 cup dry white wine
- 1 1/2 cups hot full-fat milk
- 1 cup hot heavy cream
- 1 tbsp fresh dill, finely chopped
- 3/4 tsp cooking salt
- 1/4 tsp black pepper
- 1kg starchy potatoes, peeled, cut into chunks
- 2 tbsp unsalted butter, cold, cut into cubes
- 1/3 cup hot full-fat milk
- 3/4 tsp cooking salt
- 1/8 tsp ground white pepper
- olive oil spray (optional)
Instructions
- Sauté onion, fennel, leek, and garlic in a pan.
- Add flour, white wine, hot milk, and heavy cream to the sautéed vegetables. Stir in the cooking salt and black pepper to make the sauce.
- Fold in the dill and gently add the pieces of fish to the mixture.
- Transfer the mixture to a baking dish and pipe mashed potato on top.
- Spray with olive oil if desired and bake for 35 minutes until the top is golden.
- Allow the pie to rest for 5 minutes before serving.
Notes
For an even richer flavor, use full-fat milk and heavy cream.
Feel free to substitute the fish with your preferred firm white fish for variety.
- Prep Time: 30 minutes
- Cook Time: 100 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 570
- Sugar: 2g
- Sodium: 900mg
- Fat: 36g
- Saturated Fat: 16g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 90mg