Fish and Potato Pie

by Editorial Staff

This dish is called a pie conditionally, for its appearance, but in fact, it is a hearty complex dish of potatoes and fish that will please even the most sophisticated gourmets. The fish is baked in a creamy sauce under a potato head.

Servings: 4


  • Fresh cod or salmon fillet – 450 g
  • Smoked cod or salmon fillet – 230 g
  • Milk – 150 g
  • Water – 150 g
  • Lemon – 1 wedge
  • Bay leaf – 1 pc.
  • Parsley stalks – 8-10 pcs.

    For the top:

  • Mashed potatoes – 450 g
  • Butter (cut into small pieces) – 25 g

    For the sauce:

  • Butter – 25 g
  • Flour – 25 g
  • Fresh lemon juice – 1 tbsp
  • Fresh parsley (chopped) – 3 tbsp
  • Ground black pepper – to taste

How to make fish and potato pie:


  1. Turn on the oven to preheat to 190 degrees. Cut the whole fish into large pieces, put in a saucepan, add a slice of lemon, bay leaf, parsley stalks, pour milk and water. Bring the mixture to a boil and simmer the fish for about 15 minutes. Drain the broth and strain through a sieve.
  2. Leave the fish to cool, then remove the bones and remove the fillets from the skin.
  3. Prepare the sauce. Heat butter in a thick-walled saucepan, add flour, and cook over low heat, stirring occasionally, for about 1-2 minutes.
  4. Gradually introduce 300 grams of fish broth in which the fish was cooked. Cook, stirring occasionally, until smooth, about 1-2 minutes.
  5. Remove the saucepan from the stove, add the broken fish, chopped parsley, and lemon juice. Pepper to taste.
  6. Grease an ovenproof dish with a volume of about 1.75 liters with butter, put the sauce with fish in an oiled dish, and top with mashed potatoes, slightly loosen the surface with a fork. Put pieces of butter on the puree.
  7. Place the dish in a preheated oven and cook the fish and potato pie for about 20 minutes, until the potatoes are golden brown. Serve the fish pie and potatoes hot on platters with vegetables (optional).

Enjoy your meal!

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