Fisherman's Pie
Scottish Salmon, Cod, Haddock, Shrimp, Leeks, Onions, Peas, Fennel, Potato Mash, Fish Mornay, Fresh Herbs
Chef George Dingles of Dingles Public House | San Francisco, CA
Yield: 20 servings
Adapted by StarChefs | August 2026 | Photo: Angela DeCenzo
INGREDIENTS
Fish Stock:
55 grams olive oil
345 grams chopped white onions
250 grams chopped celery
55 grams garlic
10 grams thyme
4 grams whole black peppercorns
3 pods star anise
800 grams dry white wine
1.6 kilograms white fish bones, trimmed, cut, and rinsed
Poached Fish:
2 liters whole milk
15 grams thyme sprigs
10 cloves
5 bay leaves
1.4 kilograms Scottish salmon fillet, trimmed
1.4 kilograms cod fillet, trimmed
950 grams smoked haddock fillet, trimmed
56 10/15 shrimp, head-on, frozen
Fish Mornay:
370 grams unsalted butter
300 grams grated cheddar cheese
250 grams all-purpose flour
170 grams Dijon mustard
40 grams kosher salt
6 grams ground white pepper
5 grams smoked paprika
1 gram grated nutmeg
Potato Mash:
3 kilograms Yukon Gold potatoes, peeled, halved lengthwise, and cut into ½-inch pieces
500 grams whole milk
1 gram xanthan gum
Simplesse
600 grams cold, unsalted butter
30 grams kosher salt
7 egg yolks
To Assemble and Serve:
85 grams olive oil
260 grams sliced leeks
230 grams diced white onions
180 grams diced fennel
45 grams minced garlic
670 grams blanched peas
120 grams lemon juice
35 grams chopped parsley
35 grams chopped chives
20 grams chopped dill
20 grams lemon zest
METHOD
For the Fish Stock:
In a large stockpot over medium flame, heat oil. Add onions, celery, garlic, thyme, peppercorns, and star anise. Sweat 3 minutes, or until alliums are soft and translucent. Deglaze pot with wine. Cook until liquid is reduced by seventy-five percent. Add fish bones and 4 kilograms water. Bring mixture to a boil and let simmer 30 minutes. Strain through a fine-mesh sieve into a nonreactive container. Let cool. Transfer to an airtight container and refrigerate.
For the Poached Fish:
In a large rondeau over medium-high heat, bring milk, thyme, cloves, and bay leaves to a simmer. Add salmon, cod, and haddock. Poach 4 minutes, or until seafood is fork-tender. Transfer seafood mixture and poaching liquid to a hotel pan. Add shrimp. Let sit 5 minutes. Strain, reserving seafood and poaching liquid separately.
For the Fish Mornay:
In a saucepan over medium flame, warm 1.6 kilograms Poached Fish poaching liquid. Reduce heat and keep warm. In a separate saucepan over medium flame, warm 1.6 kilograms Fish Stock. Reduce heat and keep warm. In a rondeau over medium heat, melt butter. Stir in flour. Cook 2 minutes. Add warmed Poached Fish poaching liquid and warmed Fish Stock. Bring to a simmer, whisking constantly. Once simmering, reduce heat and cook 5 minutes. Stir in remaining ingredients. Cook additional 3 minutes. Remove from heat and let cool. Transfer to an airtight container and refrigerate.
For the Potato Mash:
Heat a Vulcan combination oven to 210°F on full steam setting. Place potatoes on a perforated sheet tray and steam 27 minutes, or until fork-tender. Pass through a tamis and set aside. In a Vitamix Commercial blender, combine milk and xanthan gum. Season with desired amount Simplesse. Purée until smooth. Transfer to a saucepan over low heat and keep warm. Place steamed potatoes in a large rondeau over medium heat. Working in batches, add butter and stir until mixture is well combined. Repeat process with warmed milk mixture, stirring between each addition. Stir in salt and egg yolks. Mix until well combined. Transfer mixture to a parchment-lined sheet tray. Top with additional sheet parchment paper and refrigerate.
To Assemble and Serve:
Heat oven to 350°F. In a large saucepan over medium flame, heat oil. Add leeks, onions, fennel, and garlic. Sweat until alliums are soft and translucent. Transfer to a large mixing bowl. Fold in peas, lemon juice, fresh herbs, lemon zest, and Poached Fish. Once combined, fold in Fish Mornay. Evenly divide mixture into individually-sized baking dishes. Top evenly with Potato Mash. Bake 35 minutes. Serve warm.
