Fisherman's Pie

Prep Time
1 hour
Cooking Level
Serving Size
Medium to Difficult
4 servings
Instructions

(for ingredient list hover over photo above on your desktop)

This dish completely loaded with seafood can be found all over Ireland in different variations. Ireland is a seafood haven on a magical island that supplies a bounty of fresh fish. I make this on St. Patrick's Day but of course it can be enjoyed year round! Typically it is topped with Colcannon (creamy mashed potatoes with kale or cabbage, garlic, and scallions or leeks added for deep flavor) much like Irish Shepherd's Pie, but I slice up potatoes very thinly to top mine with for a healthier version. Instead of heavy cream I use coconut milk to not only cut the calories and fat content but to add a different layer of flavor that is remarkable.

DIRECTIONS:

 

1. Clean all shellfish (click for instructions on my blog--remember to also debeard mussels), peel and devein prawns (or shrimp), clean squid, and cut fish into about 1 inch (3-4 cm) pieces. I like to grill the squid very quickly before adding to the pie. It's not necessary but does add a nice flavor. To do this heat a cast iron pan and coat squid with lemon juice, salt and pepper and rub with extra virgin olive oil. Grill squid for about 30 seconds on each side. Set fish aside.

2. In separate area prepare kale and potatoes. Remove stems from kale and chop into bite-sized pieces. Set aside. Slice potatoes on mandoline to about 1-2 mm thickness. Place in bowl of cold water and set aside.

 

3. Melt the butter in large skillet over medium heat. I recommend using  cast iron pan if you want to serve it family style. Add shallots and garlic and cook until translucent. To make the rue, add the flour and whisk until it is thick and a bit clumpy.  Add the coconut cream to make a béchamel--whisk until the mixture is smooth. You should only see lumps from garlic and shallots. Turn burner to low heat.

 

4. Next whisk in wine and lemon juice. The sauce will have creamy texture and coat the back of the spoon. Add salt and pepper to taste along with saffron threads and lemon zest. Fold in fresh chopped herbs until incorporated (you can also use dried herbs).

5. Turn up the heat to medium low. Add the salmon and white fish cooking for about 2 minutes. Next add the prawns and squid. Cook for 3 more minutes before adding the rest of the shucked shellfish. After 2 minutes add the chopped kale and gently stir until thoroughly mixed. Remove from heat.

6. Turn on broiler in oven. Top the mixture in the cast iron pan with raw potato slices in circular fashion to cover the entire filling. You can also use ramekins placed on a baking sheet if you would like to make individual servings. Top each potato slice with a parsley leaf (or chop parsley to sprinkle all over top). Sprinkle with olive oil, salt & pepper. Broil for 5-7 minutes.

7. Garnish with fresh dill and bacon crumbles and serve while it's hot!

 

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