Cooking time:

1 hour 35 minutes

Calorie:

164 kcal per 100 g

Ingredients:

• onion – 1 pc;
• cream 33% – 250 ml;
• milk – 250 ml;
• dense white fish fillet – 400 g;
• smoked haddock or other fish – 400 g;
• butter – 30 g;
• carnation – 3-4 pc;
• leek – 2 stems;
• flour – 30 g;
• shrimp – 300 g;
• sea salt, black pepper, parsley, bay leaf.

For the top layer:

• potatoes – 750 g;
• butter, cut into cubes – 75 g;
• hot milk – 50 ml;
• yolks – 2 pc;
• grated cheddar cheese – 75-100 g;

Cooking:

1. Stick the cloves in the onion, put it in a saucepan, add the bay leaf, and pour milk and cream. Bring to a boil.
2. Dip both types of fish in milk and cook for 3-4 minutes, no matter if it stays a little raw.
3. Melt the butter in a saucepan, add the leeks and simmer for about 5 minutes until the onions are soft. Add flour and stir for another couple of minutes.
4. Gradually pour in the milk and simmer on low heat for another 10 minutes, stirring occasionally until the consistency resembles a sauce. Season with salt and pepper, sprinkle with parsley.
5. Cut the potatoes into cubes, fill with salted water, and set to boil. After boiling, reduce heat to medium and cook for another 10-15 minutes until potatoes are soft. After it, drain the water and make mashed potatoes. Add butter, milk and allow to cool slightly. Then add the yolks.
6. Divide the fish into small pieces, mix with the shrimp and onion sauce.
7. Transfer to a heat-resistant form and spread the puree on top in an even layer. Sprinkle generously with grated cheese.
8. Bake in a preheated 200°C oven for 25-30 minutes, until the top of the cake, becomes dark golden.

How to serve potato pie

Serve the potato pie hot with green peas or green beans.

Picture Credit: Unsplash

Mixing Bowls

Make sure that you have a good, quality set of mixing bowls on hand – the bigger the better! Many dishes need to be beaten, blended or mixed. You’ll be glad you didn’t skimp on the mixing bowls when you need to perform any of those tasks. Most professional chefs prefer to use stainless steel mixing bowls. However, there are many quality plastic sets available, like the ones made by OXO. But be aware that plastic bowls can become hard to clean over time, especially if used for heavy duty sauces, and may need to be replaced.

Pre-Seasoned Cookware

Cast iron skillets, pots and pans have long been a choice of the pros. But, cast iron cookware can be a little daunting. Seasoning, pre-seasoning, re-seasoning, cooking the seasonings in, oils to use, etc. to ensure your skillet is ready, is a hassle many cooks would rather not deal with. Now you don’t have to. You can buy cast iron cookware galore – already seasoned – so that you have no fuss and still get the same great benefits of those using simple cast iron. Lodge is a well known maker of pre-seasoned cookware and offers many different types of cast iron cookware. Be aware –soap nor dishwashers should be used for your prized possessions.

Specialty Measuring Spoons

If you’ve ever seen one of grandma’s old recipes refer to a pinch, smidgen or dash and have had to take a guess at the meaning (and hope you’re right) then you absolutely must grab a set of pinch, smidgen or dash measuring spoons. No more guessing or testing your interpretations on your guests (as fun as that may be). This set also makes a great conversation starter – especially at family gatherings where elder members may take you on a trip down memory lane.

First out Pie Spatula

What could possibly ruin the perfect homemade Dutch crumb apple pie? Having it fall apart while you try to get that first piece out of the pie dish. Well, here is a secret of the pros – use a first out pie spatula. You bake the spatula in with the pie. When the pie comes out of the oven and cools, you make the cuts and lift that first piece out in perfect appetizing condition!

Kitchen Companion Guide

Ever wonders how long you need to steam asparagus. Not sure how to stick a thermometer in a turkey? Never butterflies a pork chop before? For all the weird, rarely used information you may need, while preparing a feast, you can turn to a kitchen guide. Look for a kitchen guide who specializes in everything and anything you may need to know while cooking any meal in any kitchen. For a complete guide that has gotten rave reviews, check out the Williams-Sonoma Kitchen Companion: The A to Z Guide to Everyday Cooking, Equipment and Ingredients.

Many of the above items may not be featured at your local retail store, so you might want to find a local kitchen specialty store near you or do your shopping online. But, if you enjoy the art of cooking and want to be armed with the best tools possible, you now have a few more to add to your arsenal which will help you cook like the pros.