Président Creamy Fish Pie
Preparation time : 30 min
Difficulty :
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Ingredients
- 700g floury potatoes, peeled
- 400g skinless cod fillet
- 200g salmon fillet, skinned
- 250ml milk
- 1 tsp powdered vegetable stock
- 40g Président Unsalted Butter
- 2 level tbsp corn flour
- 2 tbsp chopped parsley
- 150ml Crème Fraiche
- 150g Président Grated Emmental
Preparation
Step 1
Cut the potatoes into even size pieces and cook in boiling water for 15-20 minutes until tender. Set aside 50ml of the milk.
Step 2
Preheat the oven to 200°C/400°F/gas 6. While the potatoes are cooking cut the fish into chunks. Pour 200ml of the milk into a frying pan, add the vegetable stock and bring to simmer add the fish and cook for 6 minutes. Lift the fish out of the liquid and transfer to an ovenproof dish. Pour the milk into a jug.
Step 3
Put the corn flour into the frying pan, add a little of the fishy milk and stir to a smooth paste, add the remaining milk, then place over the heat and bring to simmer and stir until thickened. Remove from the heat and stir in the Crème Frâiche and parsley, season if needed and pour over the fish.
Step 4
Drain the potatoes and mash with the reserved milk and the Président Unsalted Butter until smooth and creamy, add the Président Grated Emmental, then spoon roughly over the fish.
Step 5
Bake in the oven 15-20 minutes until the top is golden. You may wish to add a handful of cooked prawns to the dish before topping with the mashed potato.
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