- Serves: 6
- Cook Time: 1 hour 5 minutes
- Prep Time: 30 minutes
- Effort: easy
- 1 large onion, chopped
- 800 g sea bass, fillets, skinless
- 150 ml white wine
- 1 lemon, juice only
- 125 g butter, diced
- 150 g chestnut mushrooms, sliced
- 225 ml double cream
- 1 heaped tbsp Dijon mustard
- 2 tbsp small capers, rinsed
- 2 tbsp finely chopped tarragon
- 2 tbsp snipped chives
- 1 kg mashed potatoes
- cooked peas, to serve
Tips and Suggestions
The fish pie can be prepared to the end of step 5, left to cool, then chilled overnight until ready to bake. When cooking from chilled, bake for about 40 minutes.
1. Put the onion in the bottom of a large, wide saucepan and lay the fish on top in an even layer. Pour in the wine and lemon juice, scatter with 100g of the butter and season with salt and pepper. Cover with a lid and simmer on a low heat for 15 minutes, or until the fish is cooked.
2. Meanwhile, melt the remaining butter in a small frying pan and sauté the mushrooms on a low heat for 56 minutes or until softened. Season well with salt and pepper. Set aside.
3. Using a slotted spoon, carefully transfer the cooked fish from the saucepan (leaving the onions and cooking liquid in the pan) to a 22cm square, or similar sized rectangular ovenproof dish.
4. Pour the cream into the onions and cooking liquid in the pan and simmer, with the lid off, for 1015 minutes or until the sauce is reduced and thick enough to coat the back of a spoon. Stir in the mustard, capers, herbs and reserved sautéed mushrooms and check the seasoning. Preheat the oven to 180C/fan 160C/gas 4.
5. Pour the sauce over the fish in the dish and spoon over the mashed potato, spreading with the back of a spoon or fork to completely cover everything. Alternatively, pipe the mash over the fish with a piping bag fitted with a plain nozzle, for a more professional-looking finish.
6. Bake for about 30 minutes or until bubbling and golden on top. Serve immediately.
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