Fish pie with warm tartare sauce

Ingredients

Fish & Shellfish

  • 4 pollock fillets, each weighing 150g, skin removed
  • 2kg mussels, washed and drained

Oils & Vinegars

  • 50ml of olive oil
  • 25ml of olive oil

Store Cupboard

  • pepper
  • salt
  • 1 egg yolk
  • salt to season
  • 20 capers, roughly chopped
  • 1/2 egg, hard boiled, finely chopped

Fruit & Vegetables

  • 1000g of King Edward potatoes, washed
  • 1/2 fennel bulb, thinly sliced
  • 3 shallots, peeled, thinly sliced
  • 1 garlic clove, peeled, thinly sliced
  • 1 plum tomato, peeled, deseeded and diced
  • 2 tbsp of petit pois
  • 1 shallot, finely diced
  • 1/2 lemon, zest and juice

Dairy

  • 100ml of double cream
  • 50ml of full-fat milk
  • 50g of unsalted butter
  • 100ml of double cream

Beverages

  • 150ml of Pernod
  • 100ml of white wine

Speciality Ingredients

  • 6 cornichons, finely diced

Salad & Fresh Herbs

  • 1 tsp parsley, chopped