A Masterclass in Comforting Gastronomy
Ingredients
Serves 6-8
Fish Cure:
500g Pollack or any white fish
50g sugar
50g salt
Pie Sauce:
125g butter
75g flour
25g mustard powder
600g Milk
Shallot/bayleaf/clove
1 lemon
Pie Filling:
500g cured white fish
250g diced smoked salmon
100g peas
50g parsley
50g chives
3 eggs (boiled, peeled & ½)
All the pie sauce
Mash:
1k of Potatoes
125g butter
300g milk
3 tbsp horseradish sauce
1 egg yolk
Method
Fish Cure:
Begin by dicing the white fish, then gently sprinkle with the sea salt and sugar. This crucial curing step perfectly seasons the fish while drawing out excess moisture, ensuring your final pie filling is rich rather than watery.
After twenty minutes, carefully wash and drain the fish.
Pie Sauce:
To create the luxurious sauce, melt the butter in a pan, stirring in the flour and mustard powder to form a smooth roux. Cook this gently for five minutes.
Concurrently, stud the peeled shallot and bay leaf with a clove, placing it into the milk to slowly infuse over a low heat for a minimum of twenty minutes.
Strain the infused milk and gradually whisk it into your roux, whisking continuously until the sauce becomes beautifully silky and glossy.
Season to taste, finishing with the fresh juice and finely grated zest of a lemon. Allow the mixture to cool slightly, ensuring it remains fluid enough to pour.
Pie Filling:
Ladle a generous layer of the warm sauce across the base of a heavy ovenproof dish, then elegantly arrange your cured white fish, smoked salmon, peas, fresh herbs, and halved boiled eggs on top. Pour over the remaining sauce to envelop the filling completely. (The sauce should ideally be at room temperature at this stage).
Place the prepared dish into the fridge to chill and set.
Mash:
Boil the potatoes in lightly salted water until perfectly tender, then strain and allow them to steam dry for a moment. Mash them thoroughly, vigorously folding in the butter, milk, horseradish sauce, and egg yolk until luxuriously smooth.
Transfer the warm mash into a piping bag to pipe elegant rosettes across the chilled pie filling, or simply spread it evenly with a fork to create a rustic crust.
Bake in a preheated oven at 170°C for thirty minutes until beautifully golden and bubbling. Serve immediately.
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