Pommentier de Poisson (Traditional French Fish Pie)
Pommentier de Poisson (Traditional French Fish Pie)
Ingredients
For the Fish Filling
- 1/2 pound salmon fillet, skinless, cut into 1-inch pieces
- 1/2 pound white fish fillet, such as cod or haddock, skinless, cut into 1-inch pieces
- 1 red onion, medium, finely diced
- 1 large leek, white and light green parts only, sliced into thin rounds
- 1/2 fennel bulb, diced
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 lemon, zested
For the Cream Sauce
- 2 tablespoons algae cooking oil
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon white pepper, or to taste
For the Mashed Potato Topping
- 4 russet potatoes, large, peeled and cut into 2-inch chunks
- 4 tablespoons salted butter, cubed
- 3 egg yolks
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon white pepper, or to taste
Instructions
- 1
Place the peeled and chunked russet potatoes in a large pot. Cover with cold water by 1 inch and add a generous pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until fork-tender, about 15-20 minutes. Drain well.
⏱️ 25 min
- 2
While potatoes cook, prepare the fish and vegetables. Cut salmon and white fish into 1-inch pieces. Finely dice the red onion, slice the leek into thin rounds, and dice the fennel bulb. Finely chop the fresh dill and parsley. Zest the lemon.
⏱️ 15 min
- 3
Preheat your oven to 375°F. In a large skillet or Dutch oven, melt the algae cooking oil and 2 tablespoons of salted butter over medium heat. Add the diced red onion and sauté until softened, about 3-4 minutes.
⏱️ 5 min
- 4
Add the sliced leeks and diced fennel to the skillet. Cook, stirring occasionally, until tender, about 5-7 minutes. Season lightly with salt.
⏱️ 7 min
- 5
Sprinkle the all-purpose flour over the cooked vegetables and stir constantly for 1 minute to create a roux. Gradually whisk in the whole milk, a little at a time, until the sauce is smooth and thickened. Season with 1/2 teaspoon salt and 1/4 teaspoon white pepper.
⏱️ 5 min
- 6
Gently fold the fish pieces, chopped dill, chopped parsley, and lemon zest into the cream sauce. Cook for just 2-3 minutes, or until the fish is just opaque and cooked through. Be careful not to overcook the fish.
⏱️ 5 min
- 7
Pass the drained hot potatoes through a potato ricer into a large bowl. Add the 4 tablespoons of cubed salted butter, 3 egg yolks, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Mix thoroughly until the potatoes are smooth and creamy.
⏱️ 10 min
- 8
Spoon the fish and vegetable filling evenly into an oval-shaped baking dish (approximately 9x13 inches). Transfer the mashed potatoes to a piping bag fitted with a large star tip (or use a spoon/spatula). Pipe or spread the mashed potatoes evenly over the fish filling, covering it completely.
⏱️ 10 min
- 9
Use a palette knife or the back of a spoon to create a decorative pattern on the surface of the mashed potatoes, such as scallops or scales. Place the baking dish on a baking sheet to catch any potential drips.
⏱️ 5 min
- 10
Bake in the preheated oven for 30-35 minutes, or until the mashed potato topping is beautifully golden brown and the filling is bubbling around the edges. Let rest for a few minutes before serving.
⏱️ 35 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Pommentier de Poisson (Traditional French Fish Pie)
Ingredients
For the Fish Filling
- 1/2 pound salmon fillet, skinless, cut into 1-inch pieces
- 1/2 pound white fish fillet, such as cod or haddock, skinless, cut into 1-inch pieces
- 1 red onion, medium, finely diced
- 1 large leek, white and light green parts only, sliced into thin rounds
- 1/2 fennel bulb, diced
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 lemon, zested
For the Cream Sauce
- 2 tablespoons algae cooking oil
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon white pepper, or to taste
For the Mashed Potato Topping
- 4 russet potatoes, large, peeled and cut into 2-inch chunks
- 4 tablespoons salted butter, cubed
- 3 egg yolks
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon white pepper, or to taste
Instructions
- 1
Place the peeled and chunked russet potatoes in a large pot. Cover with cold water by 1 inch and add a generous pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until fork-tender, about 15-20 minutes. Drain well.
⏱️ 25 min - 2
While potatoes cook, prepare the fish and vegetables. Cut salmon and white fish into 1-inch pieces. Finely dice the red onion, slice the leek into thin rounds, and dice the fennel bulb. Finely chop the fresh dill and parsley. Zest the lemon.
⏱️ 15 min - 3
Preheat your oven to 375°F. In a large skillet or Dutch oven, melt the algae cooking oil and 2 tablespoons of salted butter over medium heat. Add the diced red onion and sauté until softened, about 3-4 minutes.
⏱️ 5 min - 4
Add the sliced leeks and diced fennel to the skillet. Cook, stirring occasionally, until tender, about 5-7 minutes. Season lightly with salt.
⏱️ 7 min - 5
Sprinkle the all-purpose flour over the cooked vegetables and stir constantly for 1 minute to create a roux. Gradually whisk in the whole milk, a little at a time, until the sauce is smooth and thickened. Season with 1/2 teaspoon salt and 1/4 teaspoon white pepper.
⏱️ 5 min - 6
Gently fold the fish pieces, chopped dill, chopped parsley, and lemon zest into the cream sauce. Cook for just 2-3 minutes, or until the fish is just opaque and cooked through. Be careful not to overcook the fish.
⏱️ 5 min - 7
Pass the drained hot potatoes through a potato ricer into a large bowl. Add the 4 tablespoons of cubed salted butter, 3 egg yolks, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Mix thoroughly until the potatoes are smooth and creamy.
⏱️ 10 min - 8
Spoon the fish and vegetable filling evenly into an oval-shaped baking dish (approximately 9x13 inches). Transfer the mashed potatoes to a piping bag fitted with a large star tip (or use a spoon/spatula). Pipe or spread the mashed potatoes evenly over the fish filling, covering it completely.
⏱️ 10 min - 9
Use a palette knife or the back of a spoon to create a decorative pattern on the surface of the mashed potatoes, such as scallops or scales. Place the baking dish on a baking sheet to catch any potential drips.
⏱️ 5 min - 10
Bake in the preheated oven for 30-35 minutes, or until the mashed potato topping is beautifully golden brown and the filling is bubbling around the edges. Let rest for a few minutes before serving.
⏱️ 35 min•🌡️ 375