Polish Fish Pie with Potato Topping
Creamy baked fish pie layered with smoked salmon, cod or pollock, and tiger shrimp, finished with whipped potato topping. A classic Polish comfort dish from chef Ewa Wachowicz with dill and chive beurre blanc sauce, baked until golden.
Ingredients
- 1 szklanka milk, whole
- 2 łyżki butter, unsalted
- 1 łyżka flour, all-purpose
- 1 egg yolk, raw
- dill, fresh chopped
- chives, fresh chopped
- 3 ½ oz smoked salmon, cut into pieces
- 1 lb cod or pollock fillets, cut into pieceshaddock1:1white fishfish-free
mild flake fish
- tiger shrimp, cooked peeledprawns1:1shellfishshellfish-free
similar texture
- 2 ¼ lb potatoes, whole
- salt, for cooking and seasoning
- nutmeg, freshly ground
- black pepper, ground
- oil, for greasing
- butter, for potato puree
- milk, for potato puree
Instructions
- 1
Melt butter in a pot, add flour and cook briefly.
- 2
Pour in milk, stir and bring to a boil.
- 3
Remove from heat and add egg yolk.
- 4
Season with salt and pepper, fold in chopped dill and chives.
- 5
Add smoked salmon pieces and mix gently.
- 6
Boil potatoes in salted water until tender, drain.
- 7
Mash potatoes with butter and milk, season with nutmeg.
- 8
Cut fish fillets into small pieces, place in oiled baking dish.
- 9
Arrange cooked shrimp over fish.
- 10
Pour sauce over shrimp.
- 11
Spread potato puree on top, creating texture.
- 12
Bake at 350°F until potatoes are golden, 40-50 minutes.
Tips
Do not overstir the sauce after adding fish to avoid breaking delicate pieces.
Potatoes must be thoroughly drained to prevent watery puree.
Create surface texture on potatoes for better browning.
Good to Know
Refrigerate up to 3 days covered. Freeze up to 2 months before baking.
Prepare sauce and potato puree up to 8 hours ahead, assemble and bake when ready.
Serve hot directly from baking dish. Pairs with steamed green vegetables or fresh salad.
Common Mistakes
Do not boil sauce vigorously after adding egg yolk to prevent curdling.
Do not skip oiling the baking dish to prevent sticking.
Do not underbake; potatoes should be fully golden and firm.
Substitutions
mild flake fish