Fish Pie Under the Potato Casing

Ingredients

• 500 g waxy potatoes
• Salt
• 500 g fish fillet (ready to cook e.g. salmon and cod)
• 250 g shrimp (ready to cook)
• 1 stalk leeks
• 1 yellow bell pepper
• 4 tbsp butter
• 2 tbsp flour
• 400 ml milk
• 100 g crème fraîche
• pepper (ground)
• soft butter (for the pan)
• 2 tbsp freshly chopped dill
• 2 tbsp lemon juice
• 50 g grated cheese (e.g. cheddar)
• 100 ml milk
• nutmeg
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Wash, peel and cook the potatoes in salted water for about 30 minutes.

2. 2.

   Preheat the oven to 200°C with fan and top heat.

3. 3.

   Wash the fish, pat dry and cut into bite‑sized pieces. Rinse the shrimp and pat dry. Wash the leeks, trim and slice into rings. Peel the bell pepper and dice it.

4. 4.

   Melt 2 tbsp butter in a saucepan, sauté the leeks and bell pepper for 2–3 minutes until colourless, stir in flour briefly, whisk in milk, season with salt and pepper, then fold in crème fraîche. Remove from heat and taste heavily with salt and pepper.

5. 5.

   Fill a greased baking or pie tin with fish, shrimp and parsley. Drizzle with lemon juice and pour the sauce over it.

6. 6.

   Drain the potatoes, let them steam dry and mash. Stir in remaining butter, cheese and hot milk. Season with salt and nutmeg and spread over the fish mixture. Bake in the oven for about 35 minutes until golden brown.