Fish pie
by Tom Aikens
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Ingredients
Fish & Shellfish
20 mussels, cooked
200g of salmon fillet, cut into 25g pieces
4 hand-dived scallops, cut crossways into 3 pieces
4 megrim sole fillets, cut in half
8 monkfish escalopes, thinned with a mallet and cut in half
Fruit & Vegetables
5 spring onions, thinly sliced
200g of onion, finely chopped
2 tbsp of lemon juice
500g of potatoes, peeled and diced into 2.5cm cubes
2 tsp lemon zest
1 garlic clove, finely chopped
Salad & Fresh Herbs
1 handful of chives, chopped
1 bay leaf
1 handful of parsley leaves, chopped
Store Cupboard
salt
black pepper, freshly ground
55g of flour
2 egg yolks
Dairy
155g of butter
800ml of milk
100ml of double cream
Beverages
100ml of white wine
Cheese
100g of Gruyère, grated
100g of Parmesan, grated
Spices & Dried Herbs
1 pinch of ground nutmeg
Bakery
50g of white breadcrumbs
Oils & Vinegars
1 tbsp of olive oil