FRIJE

Instructions

• 1.   Remove the bones from the fillets using tweezers, rinse them quickly, and dry them. Place them in a large sauté pan with the leek, lemon zest, nutmeg, peppercorns, bay leaf, and parsley. Pour in the milk and simmer uncovered for about 15 minutes.
• 2.   Carefully remove the fish and vegetables. Strain the court-bouillon, reserve it for the sauce. Flake the fish into large pieces. Melt the butter in a saucepan. Add the garlic, the second leek, and the chives. Sauté for 7 to 8 minutes, then reserve half.
• 3.   Add the flour to the remaining leek, mix, then pour in 375 ml of the reserved court-bouillon. Bring to a boil, stirring until thickened. Then, add the fish and leeks from the court-bouillon.
• 4.   Mix the reserved leek into the mashed potatoes. Season both mixtures with salt and pepper.
• 5.   Preheat the oven to 200°C. Pour the fish and its sauce into a buttered dish. Cover with mashed potatoes. Optionally sprinkle with paprika, or even cheddar for an even more indulgent version. Bake for 20 minutes, until the surface is nicely golden.

Notes & Suggestions

• Make mashed potatoes with 1 kg of potatoes.

Nutritional information *

Reference

• www.papillesetpupilles.fr/2007/03/irish-fish-pie-ou-hachis-parmentier-de.html/