2 lbs White fish fillets, such as flounder or sole, skinned
2/3 cup dry white wine
1 Tbl chopped fresh parsley, tarragon or dill
2 1/2 cups sliced white button mushrooms
7 Tbl butter, plus extra for greasing
6oz cooked, peeled shrimp
1/3 cup all-purpose flour
1/2 cup heavy cream
2 lbs starchy potatoes, such as russets or Yukon gold, cut into chunks
salt and pepper
Instructions
1/ Preheat the oven to 350. Grease a 2 qt baking
dish. Fold the fish fillets in half and place in
the dish. Season well with salt and pepper, pour
over the wine, and scatter over the herbs. Cover
with aluminum foil and bake for 15 min, until the
fish starts to flake. Strain off the liquid and
reserve for the sauce. Increase the oven temp to
425.
2. Heat 1 Tbl of the butter in a skillet, add the
mushrooms, and saute them for about 5 min, or until
they are soft and release their juices. Spoon them
over the fish, then scatter the shrimp on top.
3. Heat 4 Tbl of the remaining butter in a
saucepan and stir in the flour. Cook for a few
minutes without browning, then remove from the
heat and add the reserved cooking liquid
gradually, stirring well between each addition.
Return the pan to the heat and gently bring to a
boil, stirring. add the cream and season to taste
with salt and pepper. Pour the sauce over the fish
in the dish and smooth over the surface.
4. Meanwhile, cook the potatoes in a large
saucepan of boiling salted water for 15-20 min.
Drain well and mash with a potato masher until
smooth. Season to taste with salt and pepper and
add the remaining butter, stirring until melted.
Pile or pipe the mashed potato into the fish and
sauce and bake for 10-15 min, or until golden
brown.
Originally Submitted
9/5/2013
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