Time: 90 minutes
Years ago we traveled to Scotland, and to my surprise at a Whisky Bar in Edinburgh, my 12 YO son ordered a smoked haddock dish. It was not only artful, but savoury…. I was a bit surprised he ordered it, but he didn’t leave any in his bowl. Here is our remake of a hearty, delicious classic!
Music Selection: The Fisherman’s Friends -Keep Hauling
6 oz salmon fillet
5 oz haddock (smoked if you can get it) fillet
3 oz sole fillets
2 cups small or chopped scallops
2 cups chopped shrimp
3 cups cream
1 cup grated gruyere
1 bay leaf
¼ cup butter
2 – 3 Tbsp flour
¼ cup white wine
5 – 6 large potatoes, peeled and quartered
1 cup grated gruyere cheese
½ cup sour cream
¼ cup butter
Handful parsley, chopped finely
In large pot of salted water, bring the potatoes to boil. Boil until very soft – 20 minutes.
Preheat oven to 350 degrees.
In the mean time, in a large sauce pan, melt the butter. Slice up the leek finely and saute in the butter. When soft, add the flour and make into a roux. If you like your fish pie thick, add 3 Tbsp of flour. If you like your fish pie liquidy (so you can sop buns in it), then use 2 Tbsp flour.
Add in the wine and whisk so smooth. Cook until thick. Add in the cream and whisk until it thickens. Add in the bay leaf. Then on low heat, add in the fish and scallops. Cook for 5 minutes, until the fish is starting to get cooked, but do not cook all the way through. Add the shrimp (if cooked, just put the shrimp right in the casserole dish instead). Add in the 1 cup of gruyere and nutmeg – mix well. Remove bay leaf and discard.
In large casserole, add any cooked shrimp and pour the warm filling on top and mix.
When potatoes are done, drain them. Add in the butter, sour cream and salt/pepper. Mash with a potato masher until smooth. While warm, mix in the cheese and parsley.
You can either use an icing bag to pipe the potatoes on to the filling or you can carefully spoon it on with a spoon and spread it out. Sprinkle lightly with smoked paprika.
Place in oven and bake about 10 – 15 minutes, until starting to bubble. Turn on broil, but watch carefully until it browns. Serve with soft, warm buns to sop up the sauce! Enjoy.