JB’s French Fish Pie – RecipeTin Eats

I at all times liked consuming a standard French Fish Pie Parmentier de Poisson at Easter. It’s a kind of dishes that simply feels proper for the event. Fish items are poached in a creamy dill béchamel sauce with leek and fennel, then topped with buttery mashed potato and baked till crispy. Let’s go!

JB’s Fish Pie is a kind of dishes that feels particular however isn’t fussy to make. It’s obtained beneficiant items of fish nestled in a white wine béchamel sauce that’s flavoured with butter sautéed leeks, fennel and onion, and completed with contemporary dill. Nothing shouts by itself (besides these crispy golden potato swirls) however the entire is much better than the components – correctly occasion-worthy (hey, Good Friday). Or simply merely inform everybody, “it’s French, darling!”.

PS I don’t need to brag, however I Fish Pie for breakfast – it was for recipe testing! What did you may have? 😇

French Fish Pie

Each Friday again dwelling, my mum would head to the village market early to choose up contemporary fish – normally pollock – to cook dinner for our household meal. This was a weekly Catholic custom that we grew up with, so we’d have by no means thought to have anything on Easter Friday.

I can’t keep in mind precisely what my mom used to make for Easter, however I keep in mind this fish pie made an look on the desk just a few instances as a result of it was my favorite.

We name this Fish Pie “Parmentier de Poisson”, named after Monsieur Parmentier, the person who famously helped make potatoes a staple in France. A real hero to my eyes! 😂

It’s a easy pie to make and the issues that make it distinctly French is the usage of leek, fennel and contemporary dill which brings freshness to the creamy white wine béchamel sauce. Simply add a crusty baguette and you’re good to go!

Elements in French Fish Pie

Here’s what it’s essential to make my favorite Easter fish pie:

1. FISH FOR THE PIE

The fish pictured all through this put up is ling which works effectively right here. Generally present in Australia and New Zealand, it’s fairly lean and agency, so it holds its form properly. See beneath for different appropriate fishes for this recipe.

OTHER SUITABLE FISH

Any agency white fish fillets which might be at the least 2 cm/0.8″ thick will work right here. Listed below are recommendations for widespread fish that are perfect for utilizing on this recipe:

Australia: Barramundi, Blue eye cod / Trevalla, Basa, Bream, Cod, Flathead, Jewfish, Monkfish / Stargazer, Ocean perch, Snapper.
US: Above and beneath listed, plus Pollock, Catfish, Halibut, Pangasius, Tilapia.
UK/Europe: Above listed, plus, Pollack, Sea bass.

Salmon and trout will work too, although not conventional.

FISH TO AVOID

I like to recommend avoiding:

Fish that dry out simply when cooked – Like swordfish, tuna, bonito, kingfish, marlin.
Delicate and thin-filleted fish – Like flounder, sole, plaice. The feel of the flesh is a bit too delicate for such a cooking and these fish are usually very skinny fillets.
Oily, strong-tasting fish – Like mackerels, mullet and sardines.

2. FISH PIE FILLING + SAUCE

Fennel – Brings a lightweight, barely candy anise savour that works effectively with fish.
Leek – Smooth, delicate onion flavour that blends properly into the sauce.
Onion and garlic – Commonplace flavour bases.
Dry white wine – Provides the sauce depth of flavour. With out, it tastes prefer it’s lacking one thing. Chardonnay is my favorite for cooking and that was probably the most generally used at eating places I labored at in France, however some other dry white wine will work. There isn’t a want to make use of an costly wine right here. Will be skipped if non-alcoholic, or use non-alcoholic wine.
Milk and cream – I like to make use of each to deliver a little bit further richness into the sauce. You’ll be able to substitute the cream with extra milk, however it can scale back the richness. Lactose-free milk and cream work too.
Recent dill – Provides freshness and lifts the entire dish. Key ingredient right here that enhances the fish completely.
Plain flour / all-purpose flour – Thickens the sauce so the filling holds collectively.
Additional virgin olive oil + butter – I’ve at all times cooked this utilizing each, because the butter provides flavour whereas the oil helps stop it from burning.
Cooking salt / kosher salt – Used for seasoning. In the event you’ve solely obtained desk salt, halve the quantity. For salt flakes, enhance by 50%.
Black pepper – Cracked black pepper, the one we generally use in our recipes.

3. MASH POTATO TOPPING

Potatoes – Use starchy potatoes relatively than waxy for a lightweight and fluffy mash (Sebago in Australia – the filth lined ones you see on the cabinets, Russet within the US, King Edward or Maris Piper within the UK are excellent).
Unsalted butter – Provides richness and flavour. Add it earlier than the milk so it melts into the new potatoes and is included evenly.
Milk – Full fats most well-liked for a creamier mash, although low fats works too.
Cooking salt / kosher salt – For seasoning. In the event you’ve solely obtained desk salt, halve the quantity. For salt flakes, enhance by 50%.

White pepper – Traditional in mash, extra refined than black pepper and with out the black speckles. You should use black pepper if that’s what you may have.

How To Make French Fish Pie

Get the potatoes boiling for the mash first then begin getting ready the creamy filling with the fish. Then assemble the pie and bake. As soon as it’s out of the oven, I’ll depart the remaining as much as you. ☺️

1. FISH PIE FILLING

Season fish – Pat the fish items dry with paper towels and sprinkle all sides with salt. Put aside.

Sauté greens – Warmth oil and butter in a 26cm / 10″ cast-iron skillet over medium-high warmth. Add onion, fennel, leek and garlic. Prepare dinner 5 minutes till softened. Stirring usually.

I take advantage of an oven proof skillet as a result of you may make the filling in it then bake it in the identical vessel. Nonetheless, for those who don’t have one, simply bake the pie in a casserole dish.

Make roux – Add flour, stir 30 seconds. Pour in white wine – it can simmer quickly at first – then combine it in, it can look pasty.

End béchamel – Slowly pour within the sizzling milk and cream whereas stirring. Add salt and pepper. Deliver to a simmer, cook dinner 1 minute till thickened.

The sauce needs to be fairly thick, totally coating the again of the spoon then gently run down it.

End filling –Flip the warmth off. Stir in dill. Add the fish items to the sauce, gently nestling them in in order that they’re principally submerged. Then, utilizing a spatula, rigorously stir and transfer them round simply sufficient to coat them within the sauce. Easy the floor.

2. MASH POTATO TOPPING

Prepare dinner potatoes – Place potatoes in a big saucepan, cowl with chilly water. Deliver to a boil, then simmer 25 minutes till very tender.

Rice / Mash – Drain effectively. Move by a potato ricer or return to the pot and mash effectively with a potato masher.

Butter and milk – Add butter first with salt and white pepper, stir till mixed. Then add heat milk. Stir till easy. It needs to be creamy however not free (so it holds its form when pipped).

Pipping bag – Switch right into a piping bag fitted with a star tip. Put aside and hold heat. It have to be heat to be piped as a result of chilly mashed potato is difficult.

In the event you don’t have a piping bag, use a ziplock bag, or spoon dollops excessive unfold mash throughout the floor and tough it up with a fork.

3. PIPPING THE POTATO AND BAKING

Pipe mashed potato – Pipe mounds of sizzling mashed potato swirls throughout the floor, or no matter model you need. The swirls I did have a 4.5cm base (1.6″), about 4cm tall (1.4″).

Then fill gaps with small swirls/blobs. Make certain to make use of all of the mash! Spray evenly with olive oil.

Bake – Bake 35 minutes, rotating midway, till golden on prime. I extremely advocate putting a baking tray lined with foil on the backside of your oven to catch any effervescent filling that will leak throughout baking. Simpler to scrub!

Relaxation for 10 minutes earlier than serving to chill barely and let the sauce thicken a bit extra.

How To Serve French Fish Pie

To serve, scoop beneficiant parts so that you get each the creamy fish and the crispy-creamy potato on plates and serve it with roasted asparagus, a aspect of roasted broccoli or a easy inexperienced beans salad. And naturally, some crusty bread – as a result of in France, bread is at all times on the desk.

And that’s a wrap for this one! In the event you make it, I’d love to listen to the way it seems. Wishing you a really glad Easter and luxuriate in each chunk. Bon appétit! – JB

FAQ – French Fish Pie

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French Fish Pie