Fish Pie (traditional & Thermomix)

My husband loves English "Fish Pie", so I tried to find the perfect recipe for him.

Zutaten:

Zubereitung:

Preheat the oven to 180° C.

For the potato topping, place the potatoes in a large pot of boiling salted water and cook until tender. Drain them well, mash them with a potato masher and season them with salt, white pepper and butter.
Add the Gruyère cheese and reserve the potatoes, keeping them warm.

For the poaching broth, put the fish stock, port, onion, fennel, carrot, celery and bay leaf into a large saucepan and bring to the boil. Reduce the heat and simmer for five minutes.
Place the white fish, smoked haddock, salmon and prawns in the stock and poach for three minutes. Carefully remove the fish from the pan with a slotted spoon and set aside.
Pour the stock through a colander into a clean pan, discarding the vegetables and herbs. Bring the stock to the boil and simmer until it is reduced by half.

For the parsley sauce, heat the butter and flour together in a frying pan over low heat, stirring to form a paste.
Add the reduced stock, one ladle at a time, and continue to whisk until smooth.
Add the milk and parsley, bring to the boil, then reduce the heat and simmer for ten minutes. Add the cream to the pan and season with salt and white pepper.

To assemble the pie, generously butter a gratin dish and arrange the fish in the dish, pour the parsley sauce over it.

Bring a large pot of salted water to the boil and add the spinach to the pot. Blanch for one minute until the spinach is wilted. Drain well, mix and season.

Couvrez avec la purée de pommes de terre et saupoudrez de parmesan râpé.

Cover with mashed potatoes and sprinkle with grated Parmesan cheese.

Serve with a green salad, for example with my favourite dressing.

Bon Appetit!