New England Fish Pie with Duchess Potatoes | Duchess Potatoes

Ingredients

• 1 pound (454g) Cod Filets, cut into 2-inch pieces
• 1 pound (454g) Shrimp, peeled and deveined
• 1 pound (454g) Scallops, cleaned and prepped
• 2 dozen (2 pounds/ 908g) Littleneck Clams
• 3 tablespoons (42.5g) Unsalted Butter
• 1 cup (150g) Leeks, washed and chopped ½ inch pieces
• 1 cup (150g) Fennel, chopped ½ inch
• 1 cup (150g) Celery, chopped ½ inch
• 3 tablespoons (27g) All Purpose Flour
• 1 cup (240ml) White Wine
• 4 cups (960ml) Fish/Seafood Stock or Clam Juice
• 1 cup (240ml) Heavy Cream
• 2 teaspoons (2g) Sea Salt
• 2 each Lemons, juiced and zested
• 2 tablespoons (3g) Fresh Parsley, chopped
• 1 tablespoon (1g) Fresh Chives, chopped
• 2 teaspoons (~1g) Fresh Dill, chopped
• 5-1/3 cups (266g) Dehydrated Potato Flakes
• 5 cups (1.2L) Water
• 1-1/2 cups (360ml) Whole Milk
• 3 each (60g) Egg yolks
• 1 each (5g) Garlic Clove, grated
• 1/4 cup (60ml) Heavy Cream
• ½ teaspoon (~1g) Nutmeg, freshly grated
• 1 teaspoon (~1g) Ground White Pepper
• 1 each Large Egg
• 1 tablespoon (15ml) Whole Milk