Fish pie with pomme duchess topping – The Irish Times
Mustard, lemon juice and zest along with some soft green herbs turn a good sauce into a great one
Keywords
- magazine
- mark-moriarty
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Cooking tools:
- Potato ricer
- Piping bag
- Potato masher
- Oven
- Stove
- Baking sheet
- Chef's knife
- Mixing bowl
- Plate
- Paper towel
- Refrigerator
- Baking dish
- Saucepan
- Skillet
- Whisk
- Wooden spoon
- Spatula
Ingredients
- 5 large rooster potatoes
- 2 egg yolks
- 50g grated parmesan
- 20g butter
- 200g salmon, skinned and boned
- 200g cod or hake, skinned and boned
- 200g smoked haddock, skinned and boned
- 200g prawns, cleaned
- 50g frozen peas
- 1 onion, diced
- 2 garlic cloves, diced
- 300ml white wine
- 1 chicken stockpot
- 30g butter
- 3 tbsp plain flour
- 600ml milk
- 2 tsp dijon mustard
- zest and juice of half a lemon
- Chopped tarragon
- Sliced chives
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