Nostalgia is in the air during weekends like this one. I was never into Easter, but for my mother it was always a big event. We’ll miss the traditional brunch on Sunday. While she remains in a home and she can’t receive visitors temporarily, our thoughts are with her.
Chop 1 large carrot, 2 leeks, 4 garlic cloves and 1 shallot. Heat a pan. Add a drizzle of olive oil and 1 table spoon of butter. Add the vegetables. Bake for approximately 10 mins. Add 1 table spoon of flour. Bake and stir. Add 100 ml of white wine. Allow to evaporate. Add 1 table spoon of grain mustard, a large pinch of cayenne pepper and 175 ml of semi skimmed milk. Stir and continue the cooking. Once the sauce is thickening, stop the fire. Cool down. Add 40 grams of grated fontina( or another cheese). Taste, add pepper and salt.
Mix 400 grams of mixed seafood with the sauce.
In the meanwhile, cook 500 grams of potatoes until ready. Make a smooth puree by adding some milk, or cream for the occasion, nutmeg, pepper and salt.
Spread the puree on the sauce. Finish with some panko and a few tiny bits of butter.
Heat the oven at 200°. Bake for approximately 30mins, until golden brown at the surface.
Serve with a green salad.
Enjoy this classic fish pie. Stay safe ❤
Doc V's Healthy Kitchen 