I had seen a version of this recipe floating around online. This is a modified version. Think of this as a shepherd's pie with a seafood filling

You will need

For The topping/ crust
4 russet potatoes
4 tbsp salted butter
4 egg yolks
Salt and white pepper to taste

For the filling
1 large leek
1 shallot
1 fennel bulb
1/2 lb. Brown mushrooms.
(I used chestnut mushrooms)
5 oz of flounder
10 oz of salmon or imitation crab meat
2 tbsp butter
1 tbsp oil
1 tbsp dill
1 tbsp. Parsley
1 1/2 cup milk
1/2 cup heavy cream
Salt and pepper to taste

Peel and slice the potatoes. Boil them until knife tender. Pass through a ricer or mash thoroughly.

Meanwhile, cut off the green part of the leeks
(You can save the green section for soup stock), half the white section and really rinse it out. You don't want any grit or sand from the leeks in your food.

chop leeks, fennel, shallot and mushrooms.

Dice fish

preheat a 12-in oven safe skillet. Saute leeks shallot, fennel and mushrooms in butter and oil until tender. Add fish, milk heavy cream, parsley, Dill, salt and pepper. Cook for an additional 5 minutes or until fish is almost cooked through.

Mix the Riced/ mashed potatoes with four egg yolks, butter, salt and pepper. Mix until well combined. Pipe mixture on top Of the fish if you do not have a pastry bag You can use a plastic baggie with a corner cut off but be aware of the fact the mixture is quite stiff.

Bake at 325° f for 25 to 30 minutes or until golden brown.


Notes: Make sure you have a good pastry bag mine actually exploded during the process of making this, and I had to resort to using a disposable plastic piping bag that I had.

Definitely try using other fish, I could have sworn that I had salmon but it turns out all I had was imitation crab meat.

My 12-in Skillet was just large enough to make this in. It actually bubbled out onto the floor of my oven and caused my smoke detector to go off. You might want to Cook this in a very large casserole rather than a pan.

What more can I say? I wish I had a pint of Guinness to go with this..............