Duchesse Mini Fish Pies

Per Serving

RI%

KCAL

391

19%

Fat

27g

38%

Sat Fat

14.1g

70%

Sugar

1.7g

Salt

16%

Prep in:

10 mins.

Cook in:

20 mins.

Serves:

4 Cost per Serving

Potato Type

Fluffy

Ingredients

500g Fluffy potatoes, such as Maris Piper or King Edward, peeled, cubed, boiled and mashed
2 egg yolks
1 egg, beaten
1tbsp butter, melted
A grating of nutmeg
Salt and pepper
150g mixed fish, cut into cubes (salmon, cod, haddock)
150ml crème fraîche
2tbsp chopped dill
Zest of a lemon
2tbsp capers in brine
2 spring onions, sliced

Method:

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.

Discover how to create these beautiful pies and many more potato recipe videos on our video hub.

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