Michelin French Restaurant Emrah’s Fish Pie
500g Pollack or any white fish
25g mustard powder
500g cured white fish
250g diced smoked salmon
3 eggs (boiled, peeled & ½)
All the pie sauce
1k of Potatoes
3 tbsp horseradish sauce
1 egg yolk
Dice the fish and sprinkle with the salt and sugar. This will help to season the fish and draw out moisture so you don’t end up with a wet fish pie.
After 20 mins wash and drain.
Melt the butter and add the flour and mustard to form a roux. Cook this out for 5 minutes.
Meanwhile, stud the shallot and bay leaf with the clove and infuse into the milk on a gentle heat for at least 20 minutes.
Strain and add to the roux whisking constantly until it becomes silky, shiny and beautiful.
Season and add the juice and zest of a lemon. Allow this mixture to cool slightly but not too cold as we still need to pour it.
Ladle some sauce on the bottom of a heavy dish and then arrange your filling on top. Then ladle the rest of the sauce on. (which should be neither hot nor cold at this stage)
Chill this in the fridge
Boil the potatoes until tender and strain. Mash and mix in all the other ingredients.
If you have a piping bag and nozzle, put it in there and pipe onto the pie. If not just spread it on top.
Bake at 170 degrees for 30 minutes. Serve.
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