the Breville Test Kitchen
Fisherman's Pie
A British comfort food classic, the large interior of the oven means it easily fits your family fish pie dish for this seafood fave. Creamy, dreamy layers and a splash of ocean magic!
2 hrs 15 mins total time
25 mins active time
Easy
Serves 6-8
Ingredients
Measurements:
For the fish filling
9 oz skinless codcut into 1-inch pieces
9 oz haddock, halibut or hakecut into 1-inch pieces
9 oz smoked cod or smoked haddockcut into 1-inch pieces
1 tsp fish sauce
1¾ oz unsalted butterchopped
1 large onionfinely chopped
2 celery stalksfinely chopped
1 bay leaf
1 tsp kosher saltdivided
Freshly ground black pepperto season
⅓ cup (1¾ oz) all-purpose flour
2⅓ cups (19 fl oz) milk
1 cup (8 fl oz) heavy cream
1 cup (5¼ oz) frozen peas
1 tsp grated lemon zest
4 tsp lemon juice
¼ cup (¼ oz) flat-leaf parsley leavesfinely chopped
1 tsp tarragon or dillfinely chopped, optional
For the mash topping
8 cups water- 1 tbsp kosher salt
3⅓ lb Yukon Gold potatoespeeled and cut into 1-inch pieces
1¾ butterchopped
- ½ cup (4 fl oz) milk
1 tsp prepared horseradish
1 tbsp whole grain mustard
1 egg yolk- Freshly ground black pepper
to serve
Instructions
- 1Place the fish in a large bowl, pour over the fish sauce and stir. Place in the refrigerator to marinate while continuing with the pie.
- 2Heat a large frying pan over medium heat. Add the butter and allow to melt. Add the onion, celery, bay leaf, ½ teaspoon salt and pepper and cook, stirring occasionally for 10 minutes, or until softened.
- 3Add the flour and cook, stirring for 2 minutes to coat the vegetables. Gradually add the milk in four batches, stirring well after each addition. Add the cream. Bring to a boil, reduce the heat and simmer, for 5 minutes. Remove from the heat and allow to cool. Meanwhile, continue to the next step.
- 4To make the mash topping, place the water, salt and potatoes in a large saucepan, cover and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes, or until fork tender. Drain and allow to steam for several minutes. Meanwhile, continue to the next step.
- 5Place the butter and milk in a small saucepan and heat over medium heat until the butter has melted.
- 6Pass the potatoes through a ricer into the saucepan. Return the pan over low heat to heat through. Add the warm milk mixture and stir to combine. Remove from the heat. Stir in the horseradish, mustard and egg yolk.
- 7Add the fish, peas, lemon zest and juice, herbs and the remaining ½ teaspoon salt to the white sauce and stir to combine. Pour the mixture into a 12-inch x 10-inch (2½-quart) ovenproof dish.
- 8Insert the wire rack into position 6. Set the oven to Air Fry, Super Convection, 350°F, for 40 minutes, enable Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.
- 9Evenly spread the mash over the fish filling and mark the surface with a fork as desired. Place the pie in the roasting pan.
- 10Once preheated, place the pie in the oven and air fry for 40 minutes. When the Rotate Remind signals, rotate the pan and continue cooking.
- 11The mash should be golden brown and the sauce bubbling around the edges. If not, air fry it a little longer.
- 12Remove the pie from the oven and set aside to rest for 10 minutes.
- 13Scoop the pie into portions and serve.
