Président Creamy Fish Pie

  • 30 minutes
  • Main course
  • Medium
  • 4 persons


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.
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.
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.
4. Drain the potatoes and mash with the reserved milk and the Président® Unsalted Butter until smooth and creamy, add the grated Président® Emmental, then spoon roughly over the fish.
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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