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![Best Restaurant near me Michelin London Essex Top French Brasserie Food Bar Pub Fish Pie Recipe]()
French Restaurant Emrah’s Fish Pie
Emrah George – Head Chef at our Michelin-starred restaurant Galvin La Chapelle – shares his Fish Pie recipe
Michelin French Restaurant Emrah’s Fish Pie
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:
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.
Pie Sauce:
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.
Pie Filling:
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
Mash:
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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