Scalloped Smoked Fish Pie
Indulge in the hearty comfort of a Scalloped Smoked Fish Pie, a dish that pairs the rich, briny flavor of smoked fish with creamy layers of tender potatoes and caramelized leeks. This recipe combines classic techniques like gently poaching haddock, cod, or salmon in a fragrant milk infused with bay leaf and peppercorns, and creating a velvety cheese sauce from scratch. Topped with thinly sliced potatoes brushed with heavy cream and baked to golden perfection, this fish pie is an irresistible fusion of creamy, smoky, and savory flavors. Perfect for a cozy family meal or an impressive dinner party dish, this scalloped masterpiece is best served warm with a fresh side salad or your favorite steamed vegetables.
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Recipe Information
Ingredients
- 500 grams Smoked fish (haddock, cod, or salmon)
- 500 milliliters Milk
- 1 piece Bay leaf
- 5 pieces Black peppercorns
- 50 grams Butter
- 50 grams All-purpose flour
- 100 grams Cheddar cheese, grated
- 2 pieces Leeks, sliced
- 800 grams Potatoes, peeled and thinly sliced
- 200 milliliters Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Instructions
Preheat your oven to 190°C (375°F).
In a large saucepan, add the smoked fish, milk, bay leaf, and black peppercorns. Bring to a gentle simmer over medium heat and poach the fish for 5 minutes, or until it flakes easily. Remove the fish with a slotted spoon, set it aside, and strain the milk into a bowl for later use.
In the same saucepan, melt the butter over medium heat and stir in the flour to make a roux. Gradually whisk in the reserved poaching milk to create a smooth sauce. Cook for 2-3 minutes until thickened.
Add half the grated cheddar cheese to the sauce and stir until melted. Season with salt and ground black pepper.
In a frying pan, sauté the sliced leeks with a little butter until soft and slightly caramelized, about 5-7 minutes. Add the leeks to the cheese sauce.
Flake the poached fish into large chunks and gently fold it into the cheese and leek mixture. Pour this filling into a large ovenproof dish.
Layer the thinly sliced potatoes over the top of the filling, overlapping each slice slightly to create a scalloped effect. Once fully layered, brush the top with heavy cream and sprinkle with the remaining cheddar cheese.
Bake in the preheated oven for 50-60 minutes, or until the potatoes are tender and golden brown on top.
Let the pie rest for 10 minutes before serving. Serve warm with a fresh side salad or steamed vegetables.
Nutrition Facts
Calories |
814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 25.9 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 1689 mg | 73% | |
| Total Carbohydrate | 59.3 g | 22% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 10.7 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 404 mg | 31% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1592 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
