Ingredients
- 500 g / 18oz white fish fillets
- 1/2 tsp cooking salt / kosher salt
- 1 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
- 1 brown / yellow onion
- 1/2 fennel
- 1 leek
- 3 cloves garlic
- 1/2 cup plain flour / all-purpose flour
- 1/2 cup dry white wine
- 1 1/2 cups hot milk
- 1 cup hot thickened cream / heavy cream
- 1 tbsp fresh dill
- 3/4 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
- 1 kg / 2lbs starchy potatoes
- 2 tbsp unsalted butter
- 1/3 cup hot milk
- 3/4 tsp cooking salt / kosher salt
- 1/8 tsp ground white pepper
- olive oil spray (optional)
Steps
- Boil peeled potatoes in salted water for 20 minutes, then drain and mash them with butter, hot milk, salt, and white pepper.
- Melt butter and olive oil in a large skillet over medium heat, then cook chopped onion, fennel, leek, and garlic for 10 minutes.
- Stir flour into the skillet for 2 minutes, then gradually add wine, hot milk, and hot cream and simmer for 8 minutes.
- Stir in dill, salt, and pepper, then fold in fish pieces and cook for 5 minutes until nearly opaque.
- Spread the fish mixture in a 9-by-13-inch baking dish, cover with mashed potatoes, and brush the top with oil.
- Bake at 400 F for 25 minutes until bubbling and golden, then rest for 5 minutes.
Main ingredient on sale this week? See what to make with tuna steak, mahi, halibut, trout on sale.
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