Recipe from Chef Alex Trim

For the topping:

4 Russet Potatoes, peeled and cut into chunks

3 egg yolks

4 tablespoons butter

pinch of freshly grated nutmeg

kosher salt and white pepper, to taste

For the filling:

2 tablespoons olive oil

1 tablespoon butter

1 large leek, washed, root end trimmed, cut in half, white and light green part cut into thin rounds

1 fennel bulb, small diced

2 shallots, minced

kosher salt, to taste

freshly ground black pepper, to taste

3 tablespoons all-purpose flour

1½ cups milk

1 cup heavy cream

1 tablespoon tarragon leaves, finely chopped

1 tablespoon dill, finely chopped

1 tablespoon Italian parsley leaves, finely chopped

1½ pounds diced fish, use a mixture of your favorites (we used salmon, halibut and snapper)

lemon zest from ½ lemon

Make the topping:

Preheat your oven to 375˚F.

Cook the potatoes in salted, simmering water until tender. Drain well. Use a potato ricer to mash the potatoes. Stir in the egg yolks and butter, season with nutmeg, salt and white pepper.

Make the filling:

Heat the oil and butter in a large skillet. Cook the leek, fennel and shallots until tender. Add the flour and cook for 2-3 minutes stirring. Whisk in the milk, then the heavy cream. Cook the mixture, stirring, until it thickens a little. Season well with salt and pepper. Stir in the herbs, fish and lemon zest then shut off the heat. Transfer the mixture to an oven-safe casserole dish.

Build the pie and bake:

Spread the potato mixture on top of the fish mixture. Use an offset spatula to make a fish scale decoration on the top. Bake in the preheated 375˚F oven for 35 minutes or until the potatoes are golden brown and the mixture is warmed through and starting to bubble up a little around the edges.

Copyright 2026 by WPLG Local10.com - All rights reserved.