Luxury Seafood Fish Pie - Monkfish and Shellfish Medley
A luxurious seafood dish with premium shellfish and fish in a creamy wine and cognac sauce, topped with mashed potatoes.
Ingredients
MAIN
- 1 monkfish tail plaice, or flounder
- 500 g fresh mussels
- 6 scallops
- 6-8 king size prawns
- 500 ml white wine
PIE SAUCE
- 2 shallots
- 10 mushrooms small
- 40 g butter
- 1-2 tbsp fresh parsley
- 1 tsp dill
- 2 cloves garlic
- 1 tbsp plain flour
- 100 ml liquid from cooking fish
- 200 ml shellfish liquid
- 3 tbsp cognac
- 200 ml double cream
- 1/2 lemon - juice only
- salt, pepper to taste
TOPPING
- 4 potatoes
- 20 g butter
- 1 tsp wholegrain mustard
- 2 tbsp pie sauce
- 1 tbsp sour cream
- salt, white pepper to taste
Instructions
- Peel, wash, and dice the potatoes. Boil in salted water for 10-15 minutes until tender. Mash with butter and keep warm.
- COOK FISHPour the wine and water into a pot. Add the monkfish tail fillets and cook on medium heat for 7 minutes. Remove the fish and reserve the cooking liquid. Let the fish cool, then flake apart.
- COOK SHELLFISHIn another saucepan, add prawns, then mussels on top. Do not add scallops. Pour in 200-300ml of water and cook for 7 minutes until the mussels open and the prawns are done. Set aside the cooking liquid. Remove the meat from the mussels and take the meat out of the prawn tails, discarding the shells. Slice the prawns lengthwise. Remove the scallops from their shells and cut them into smaller pieces.
- THE SAUCEIn a pan, melt butter and add finely chopped shallots, mushrooms, and parsley. Fry for 3-4 minutes. Add garlic last and fry for another 30 seconds. Add the flour and cook for another half minute, stirring constantly.Pour approx 100ml of liquid used to cook the fish and about 200ml of the shellfish broth into the pan with onion and flour. Stir continuously with a whisk to prevent lumps. Add extra wine or shellfish liquid if necessary.Add lemon juice and double cream. Season with salt and pepper. Check for consistency, it should be similar to pancake mix. If too thin, just let it simmer a little bit longer, if too thick add extra broth. Remove from the heat. Stir in the cognac. Adjust the thickness of the sauce to your preference.
- POTATOES: Add wholegrain mustard, 1-2 tbsp of the prepared sauce, and sour cream to the potatoes. Mash everything together into a puree.
- ASSEMBLE THE DISHButter individual ovenproof dishes. Layer pieces of fish and mussels on the bottom, then add the prawns or langoustines on top. Pour over with the sauce.Carefully add the mashed potatoes on top, spreading and pressing gently. Use cake decorating tools for a fancy look if desired.
- BAKINGPlace the ovenproof dishes on a large tray and bake at 200°C for about 20 minutes until the potato is lightly browned and the liquid is bubbling.
- Let the dishes rest for about 15 minutes before serving. Bon appétit!