Fish pie
by Tom Aikens

Ingredients

Fish & Shellfish

  • 20 mussels, cooked
  • 200g of salmon fillet, cut into 25g pieces
  • 4 hand-dived scallops, cut crossways into 3 pieces
  • 4 megrim sole fillets, cut in half
  • 8 monkfish escalopes, thinned with a mallet and cut in half

Fruit & Vegetables

  • 5 spring onions, thinly sliced
  • 200g of onion, finely chopped
  • 2 tbsp of lemon juice
  • 500g of potatoes, peeled and diced into 2.5cm cubes
  • 2 tsp lemon zest
  • 1 garlic clove, finely chopped

Salad & Fresh Herbs

  • 1 handful of chives, chopped
  • 1 bay leaf
  • 1 handful of parsley leaves, chopped

Store Cupboard

  • salt
  • black pepper, freshly ground
  • 55g of flour
  • salt
  • black pepper, freshly ground
  • 2 egg yolks
  • 10g of salt
  • black pepper, freshly ground
  • salt
  • black pepper, freshly ground

Dairy

  • 75g of butter
  • 700ml of milk
  • 100ml of double cream
  • 80g of butter
  • 100ml of milk, warmed

Beverages

  • 100ml of white wine

Cheese

  • 50g of Gruyère, grated
  • 50g of parmesan, grated
  • 50g of parmesan, grated
  • 50g of Gruyère

Spices & Dried Herbs

  • 1 pinch of ground nutmeg

Bakery

  • 50g of white breadcrumbs

Oils & Vinegars

  • 1 tbsp of olive oil