Fish, fennel and bacon pie
- 09.03.2017
- 1 333
Dive into the tasty mashed potato topping to discover the delicious blend of flavours hidden inside this family pie.
Recipe «Fish, fennel and bacon pie» presented in category Recipes / Fish, to prepare this dish you will need no more 1:15 minutes. To make this dish at home by prescription from the author Gomer would need: 1kg boneless white fish fillets, cut into chunks, 2 tbsp olive oil, 1 onion, finely sliced, 4 rashers good-quality rindless bacon, chopped, 4 small fennel bulbs, cut into quarters , 100g butter, plus extra to brown, 50g plain flour, 400ml milk , 200ml thin cream, 2 tbsp chopped flat-leaf parsley, 900g desiree or pontiac potatoes, peeled, cut into cubes.
Ingredients:
- 1kg boneless white fish fillets, cut into chunks
- 2 tbsp olive oil
- 1 onion, finely sliced
- 4 rashers good-quality rindless bacon, chopped
- 4 small fennel bulbs, cut into quarters
- 100g butter, plus extra to brown
- 50g plain flour
- 400ml milk
- 200ml thin cream
- 2 tbsp chopped flat-leaf parsley
- 900g desiree or pontiac potatoes, peeled, cut into cubes
Instructions
- Preheat oven to 190°C.
- Place fish in an 2.5-litre baking dish and season with salt and pepper. Heat the oil in a medium saucepan. Add the onion, bacon and fennel and cook over medium-low heat for about 10 minutes until softened but not browned. Place on top of the fish.
- Place half the butter, the flour, 300ml of the milk and the cream in a saucepan over low heat. Use a small whisk to whisk constantly until thick. Season with salt and pepper. Add the parsley and pour over the fish.
- Cook potatoes in a saucepan of boiling water until tender. Drain, then mash with remaining butter and milk. Season with salt and pepper, then use a fork to spread evenly over pie.
- Dot with extra butter and bake on a baking tray in the oven for 40 minutes.