Creamy French-Style Fish Pie with Fennel and Leeks

Name: Creamy French-Style Fish Pie with Fennel and Leeks
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6
Ingredients: 500 g white fish fillets; 1 kg starchy potatoes; 1.5 cup HOT milk, full fat preferred; 1 cup HOT thickened cream / heavy cream; 2 tbsp unsalted butter; 1 brown / yellow onion; 0.5 fennel; 1 leek; 3 clove garlic cloves; 0.5 cup all-purpose flour; 0.5 cup dry white wine; 1 tbsp fresh dill; 1 tbsp extra-virgin olive oil; 0.5 tsp cooking salt; 0.25 tsp black pepper; 0.125 tsp ground white pepper; 1 spray olive oil spray

A sophisticated twist on the classic comfort dish, this French-inspired fish pie features a rich, velvety white wine sauce infused with aromatic fennel and leeks. Topped with elegant swirls of buttery mashed potatoes, it's a golden-baked masterpiece perfect for a cozy family dinner or entertaining guests.

Servings6 Portions

Prep Time30 Mins

Cook Time60 Mins

Difficulty

Intermediate

Ingredients

white fish fillets
500 g
starchy potatoes
1 kg
HOT milk, full fat preferred
1.5 cup
HOT thickened cream / heavy cream
1 cup
unsalted butter
2 tbsp
brown / yellow onion
1
fennel
0.5
leek
1
garlic cloves
3 clove
all-purpose flour
0.5 cup
dry white wine
0.5 cup
fresh dill
1 tbsp
extra-virgin olive oil
1 tbsp
cooking salt
0.5 tsp
black pepper
0.3 tsp
ground white pepper
0.1 tsp
olive oil spray
1 spray

Step-by-Step Instructions

Prepare the potatoes: Place the starchy potatoes in a large saucepan and cover with cold water. Bring to a boil, then reduce the heat and simmer for about 25 minutes until very soft. You can begin preparing the sauce while the potatoes cook.

Preheat the oven: Set your oven to 200°C (390°F) or 180°C for fan-assisted ovens. It is highly recommended to place a foil-lined baking tray on the bottom rack to catch any sauce that might bubble over during baking.

Season the fish: Pat the white fish fillets dry with paper towels to ensure a better texture. Cut them into bite-sized pieces and sprinkle all sides with salt. Set aside.

Sauté the aromatics: In a 26cm (10") cast-iron skillet or ovenproof pan, heat the olive oil and butter over medium-high heat. Add the onion, fennel, leek, and garlic. Sauté for 5 minutes, stirring regularly, until the vegetables are softened and lightly golden.