Fisherman's Pie
Ingredients
- 1.5 lbs cod fillet, cut into 1.5-inch chunks
- 8 oz large shrimp, peeled and deveined
- 4 oz smoked salmon, cut into bite-sized pieces
- 4 tbsp unsalted butter, divided
- 1 medium leek, white and light green parts, sliced into thin rings
- 8 oz cremini mushrooms, quartered
- 3 tbsp all-purpose flour
- 1.5 cups whole milk, warmed
- 0.5 cup dry white wine
- 2 tbsp fresh dill, finely chopped
- 1 tbsp fresh lemon juice
- 1 lb Yukon Gold potatoes, peeled and cut into 0.25-inch slices
- 1 tsp kosher salt
- 0.5 tsp white pepper
- 2 oz Gruyère cheese, finely grated
Instructions
- Preheat oven to 400°F. Bring a pot of salted water to boil, add potato slices, and simmer 8-10 minutes until just tender but still holding shape. Drain well and set aside.
- Heat 2 tbsp butter in a large skillet over medium-high heat. Sauté leeks and mushrooms for 4-5 minutes until softened and golden. Season with salt and white pepper. Transfer to a bowl.
- Add remaining 2 tbsp butter to the skillet over medium heat. Sprinkle flour over the butter, stir constantly for 2 minutes to create a roux. Gradually whisk in the warm milk, stirring until the sauce thickens and coats the back of a spoon, about 3-4 minutes. Add white wine and simmer 2 minutes more.
- Return sautéed leeks and mushrooms to the sauce. Gently fold in cod chunks and shrimp, stirring carefully for 1 minute to avoid breaking the fish. Remove from heat and fold in smoked salmon, dill, and lemon juice. Season to taste with salt and white pepper. Transfer mixture to a 9-inch round baking dish.
- Arrange potato slices in overlapping layers over the seafood filling, starting from the outside edge and working toward the center. Brush potatoes lightly with melted butter if desired, then sprinkle evenly with Gruyère cheese.
- Bake for 22-25 minutes until the potato topping is golden brown and the filling is bubbling around the edges. Let rest for 3-4 minutes before serving to allow the sauce to set slightly.
Inspired by Ian Winslade’s winning fisherman's pie. This is a plausible recreation, not the chef’s original recipe.