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http://www.lifestylefood.com.au/recipes/2075/posh-fish-pie

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Posh fish pie

Ingredients

  • For the topping

Method

  • 1.

    Heat the butter in a pan and sweat the shallots and fennel until soft. Add the wine and vermouth and reduce by half. Add the stock and bubble away again until reduced by half.

  • 2.

    Pour in the cream and boil until reduced to a sauce like consistency. Strain through a sieve, discarding the shallot and fennel. Stir in the mustard, check for seasoning then leave to cool.

  • 3.

    Meanwhile heat the oven to 180°C/gas 4. Check the fish for any small bones, removing any with tweezers, then cut into 3cm chunks. Poach the fish in enough water to cover, with a squeeze of lemon juice and the thyme, until slightly undercooked. Remove the fish from the poaching liquid with a slotted spoon. Gently fold the prawns and fish into the sauce with a little extra lemon juice and chopped herbs. Transfer to an ovenproof baking dish.

  • For the topping:

  • 1.

    Cook the potatoes in boiling salted water until tender, and mash with a little milk and butter until smooth. Beat in the egg yolks, then either pipe the mash over the filling or spoon it over for a more rustic finish.

  • 2.

    Bake the pie for about 20 minutes until bubbling and golden brown on top. Serve with buttered petit pois or spinach.

Notes

Copyright © Gordon Ramsay

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Merlot and Cabernet are the best wines to pair with Posh fish pie.

 
 

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Posted by KerryReport
It took a couple of times to perfect the reducing of wine/fish stock/cream but now this is one of my favourite fish recipes to cook. I can prepare it slightly in advance and cook in oven when dinner guest arive, this is truly sublime in taste and beats any other fish pie I have ever made. I get requests to cook this dish by dinner guest who have previously had this so must be good
Posted by KerryReport
After cooking this recipe a couple of times I have perfected the reducing of stocks/wine/cream, this is just delicious and I have people requesting me to cook this all the time. I substitute the fish with australian good quality fish and this recipe is decadent