A charming and delicious take on the classic fish pie. These bite-sized treasures feature flaky, tender fish enveloped in a velvety, duchesse potato topping, all baked to golden perfection. The individual portions make them a delightful addition to any gathering, combining the heartiness of fish pie with an elegant, single-serving presentation.
- Heat the oven to 180c.
- Beat the egg yolks, egg and butter into the warm mashed potato then mix in the nutmeg and season well.
- Put the mix in piping bags with a nozzle and pipe into large circles on a baking tray. Pipe a wall around each circle to fill with the fish.
- Divide the fish between the potato cases and bake in the oven for 12-15 minutes.
- Mix the dill into the crème fraîche.
- Dress each with the crème fraîche and give it a final twist of pepper and a squeeze of lemon juice if you like.
- Serve with wedges of little gem and vinaigrette.
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