Crispy Fish and Mashed Potato Pie


🛒Ingredients (Grocery List)

  • 1 tbsp Vinegar

  • 2 Onions, halved and stuck with 2 whole cloves total

  • 1 Shallot, thinly sliced

  • 1 Bouquet Garni made with Parsley, Thyme, and Bay Leaf

  • Salt

  • Black Peppercorns

  • 1 1/2 pounds skinless Fish fillets

  • 2 pounds Potatoes, peeled

  • 1 1/2 cups Milk

  • 3 tbsp Butter, plus more for brushing

  • Salt and Pepper

  • 4 Hard-boiled Eggs, sliced crosswise

  • 1 cup shredded Gruyère or Swiss Cheese

  • Dry Breadcrumbs for sprinkling


🍴Serves: 4

⏰Prep Time: 75 min

⏱️Cook Time: 60 min


🥣Instructions

1. In a large sauté pan, make the court-bouillon: Combine 2 quarts of Water with the Vinegar, Onions, Shallot, Bouquet Garni, Salt, and Peppercorns. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 15 minutes. Let cool slightly.

2. Rinse the fish and add it to the court-bouillon. Set over medium heat, and when it comes to simmer, adjust the heat so the fish cooks at a bare simmer for 10 to 15 minutes. Drain and break up the fish into large flakes.

3. Meanwhile, in a large saucepan of boiling Salted water, cook the Potatoes for 25 to 30 minutes. Drain.

4. Preheat the oven to 425 degrees. In a small saucepan, heat the Milk over medium-low heat until barely simmering. Mash the Potatoes. Beat in 2 tablespoons of the Butter, then the hot Milk. Season with Salt and Pepper.

5. Brush a gratin dish with Butter, Spread half the Mashed Potatoes in the dish. Layer the Fish, Egg slices, and remaining Mashed Potatoes on top. Sprinkle with the Cheese and Breadcrumbs. Dot with the remaining 1 tablespoon of Butter. Transfer to the top shelf of the oven and bake until melted and golden, 10 to 15 minutes, and serve.