Fish Pie in Parmesan Crust

For the crust:

200g Flour

80g Butter

100g Potatoes, cooked

25g Parmesan, grated

Pinch of salt

 

For Fish:

1 Tbsp Olive oil

250g Salmon, skinless

80g Mackerels, smoked

100g Shrimp

2 Spring onion, diced

1 Tbsp Butter

ca 250ml Milk

1 Tbsp Flour

1 Tbsp Dijon mustard

1 Tbsp Dill

1 tsp lemonzest

Salt and Pepper

 

For mashed potatoes:

100g Potatoes

1 Tbsp Butter

ca 100ml Milk

Pinch of Salt

 

Prep.time: 1 hour

Cooking time: 40 minutes

You’ll need: Food Processor, Stirring tool

 

  1. Preheat oven to 180C (fan forced)
  2. Add flour, cooked potatoes, butter, salt, grated parmesan and egg in the food processor. Blend until dough comes together.
  3. Wrap dough in cling film, and put it for 30 minutes in the refrigerator.
  4. Roll out the pastry on a lightly floured surface to fit 4 small, or one big pie dish or tart form.
  5. Cover pastry with parchement paper, fill up with ceramic baking beans, bake for 10 minutes and set aside. (large tart form: ca 15-18 minutes)
  6. Cook potatoes for 20 mintutes until soft.
  7. Add butter and Milk and mash potatoes.
  8. Cut the salmon and mackerel in bite size chunks.
  9. Attach stirring tool to Cooking Chef.
  10. Add olive oil, fish and shrimps in the bowl, and cook for 2-3 minutes on 120C.
  11. Remove fish from the bowl and set aside.
  12. Add butter, mustard, lemonzest, spring onion and dill in the bowl and cook for 2-3 minutes on 120C until thickened.
  13. Reduce temperature to 100C.
  14. Stir in flour, milk, salt and pepper.
  15. Carefully mix fish with the Bechamel and spoon into prepared parmesan crust, and top it with mashed potatoes.
  16. Set oven to grill and bake pie for 5 minutes or until golden.

 

Baked in partnership with Kenwood Switzerland

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