Cornish Fish Pie
This is another Sitka Salmon Market recipe that I modified just a bit. Delicious and another kid approved recipe.
Ingredients
3 lbs russet potatoes, peeled and cut into 2-inch pieces
½ cup sour cream
4 tablespoons butter, divided
Salt and freshly ground pepper
2½ cups heavy cream
2 tsp Dijon mustard
2 salmon fillets, (12 to 14 ounces total) skin and pin bones removed, cut into 1½-inch pieces
Fillet Atlantic Char (12 to 14 ounces total), cut into 1½-inch pieces
6 tablespoons arrowroot or 3 tablespoons cornstarch
8 ounces sharp cheddar, shredded (2 cups)
1 tablespoon each chopped fresh chives and dill
DIRECTIONS
Preheat the oven to 400°F and position a rack in the center position.
Make Potatoes-
Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, 15 to 20 minutes. Drain the potatoes and return them to the pot. Add the sour cream and 2 tablespoons of the butter and mash. Season with salt & pepper and set aside.
Make the White Sauce
This is the pie filling. In a medium saucepan over medium heat, melt the butter. Add the arrowroot and whisk until it becomes a relaxed smooth liquid. Slowly add the cream, whisking as you go until it starts to simmer and thicken. The sauce should be thick but pourable. Remove from the heat and add half of the shredded cheese. At this point, you might feel like the sauce is too thick, but keep in mind that the fish will add some moisture back in later. Season with salt and pepper.
Assemble and Bake
Pour the sauce into a 2 quart baking dish and scatter the fish evenly. Sprinkle half of the chopped herbs over the fish. Finally, spread that yummy mash over the surface of your dish and sprinkle the remaining cheese on top. Sprinkle with the remaining herbs.
Bake it for 20 to 30 mins, or until the cheese is looking melty golden brown and you can't resist the aroma any longer. Let cool slightly before serving.
