This makes a fantastic dinner for a family of four. Everyone will love the combination of mussels, shrimp and fish in this creamy pie, along with the leek and dill weed. Topped with a layer of cheese and then a layer of creamy mashed potato, this is a winning dish. You can even add a layer of chopped hard-cooked eggs between the cheese and potatoes.
This is actually a very simple dish to make, and you are going to make it in layers. First you have the creamy fish and seafood mixture and then the cheese. The mashed potatoes go on top. Make the mashed potatoes first and blanch the leeks too, then prepare the fish and seafood sauce. Get the oven nice and hot and you can spoon the fish mixture and other layers in to a baking dish. Use a spoon or fork to make patterns in the mashed potato topping.
This needs to cook until it is piping hot and the mashed potato is beginning to turn golden brown on top and crisp at the edges. This is going to be very hot as soon as it comes out of the oven so let it rest for 15 minutes. Although this dish may be served just as it is, you might want to consider some broccoli, corn on the cob or green peas on the side, just to add some more color to the plate. Feel free to use any kind of fish you want. Tilapia and cod in place of the salmon would work, or you can swap the mussels for scallops or the shrimp for imitation crab if you want to.
- 14 fl oz fish stock
- 1 oz butter
- 1 oz all-purpose flour
- 3½ fl oz heavy cream (or half cream and half milk)
- 3 oz grated cheddar cheese
- 4 oz cooked mussels
- 4 oz whitefish filet, in 1-inch cubes
- 4 oz salmon filet, in 1-inch cubes
- 4 oz peeled, headless raw shrimp
- 5 oz sliced leeks
- 1 teaspoon chopped fresh dill weed (optional)
- 2 lbs potatoes
- Butter or heavy cream, as needed
- 2 egg yolks
- Salt and black pepper, to taste
- Peel and roughly chop the potatoes.
- Boil them for 20 minutes or until tender, in lightly salted water.
- Drain then mash with butter or cream as needed, and 2 egg yolks.
- Mash in a little salt and black pepper too.
- Set the mashed potatoes to one side.
- Let the fish stock cool to room temperature if it is hot.
- Preheat the oven to 450 degrees F.
- Blanch the leeks by dropping them in boiling water for a minute, then draining them.
- Heat a heavy pot and add the butter.
- Let it melt then whisk in the flour.
- Add the cooled stock gradually, whisking the mixture between each addition.
- Bring the mixture to a boil, whisking all the time.
- Turn the head down and simmer until thickened.
- Whisk in the cream (or use half cream and half milk to cut the fat content).
- Add the whitefish and salmon, stirring gently.
- Cook very gently for 2 minutes, just to poach the fish.
- Add the shrimp and cook for 2 minutes.
- Stir in the mussels and also the dill weed if using.
- Transfer the fish mixture into an ovenproof dish.
- Sprinkle over the leeks.
- Sprinkle over the cheddar cheese.
- Spread the mashed potatoes over the top and smooth it down with a spatula.
- If you want to make a fish scale pattern, use a wet palette knife or spoon to make a wavy pattern.
- Another idea is just to 'hit' the potato with a fork until it spikes up all over or even drag a fork through to make 'swirly' shapes.
- You can get creative with the mashed potato topping - let your inner artist out!
- Bake the ocean pie for about 30 minutes.
- Let the pie sit for 15 minutes because it will be piping hot, then serve by itself or with your favorite vegetable.
This makes a wonderful weekday dinner for the whole family. Salmon and seafood combines with leek and dill weed in a white, creamy sauce, and then this is topped with cheddar cheese and mashed potatoes. Once we put chopped hard-cooked egg between the cheese and mashed potato layers and that was just fantastic! This ocean pie presents all the beautiful flavors of the sea in a tasty sauce and tops these delicate flavors with cheese and fluffy mashed potatoes. This makes a warming, hearty dish for the whole family, and it is so easy to prepare.
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