Fish pie

Serves 4-6

  1. 4 russet potatoes
  2. 1 cup butter
  3. 2-1/2 cups milk
  4. 4 yolks
  5. 1tb chives
  6. 1/2 cup flour
  7. 2 cups fish stock
  8. 4tb thyme
  9. Juice and zest of 1 small lemon
  10. 4 leeks
  11. 1 fennel bulb
  12. 2 cloves garlic
  13. 1lb spinach
  14. 1lb whitefish, cut into 1-1/2in pieces
  15. 8oz 31-35 count shrimp, halved
  16. 8oz bay scallops
  • Bake potatoes at 350 degrees for 75 minutes. Mash with 1/2 cup butter, 1/2 cup milk and 4-5. Set aside in a piping bag.
  • Meanwhile, in a 4 quart dutch oven, melt 6tb butter and cook flour for 2-3 minutes. Whisk in remaining milk and fish stock. Simmer until thickened, mix in 8-9 and set aside.
  • Melt remaining butter and cook 10-11 for 5 minutes. Cook garlic and spinach for 1-2 minutes. Remove from heat and return sauce along with 14-16. Pipe potatoes over surface and bake at 450 degrees for 30-35 minutes.
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