Fish Pie Picardie


  • 1½-2 lbs haddock or other firm white fish
  • 8-10 large scallops
  • 12-15 medium/large shrimp
  • 1 cup milk
  • 2 Tablespoon butter
  • 2 Tablespoon canola/vegetable oil (not olive oil)
  • 1 cup cider  (you can replace the cider with 1 cup white wine or 1/3 cup sherry or calvados and 2/3 cup water)
  • ¼ cup flour
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 bay leaves
  • 1 cup sour cream or creme fraiche
  • 1/2 teaspoon Dijon mustard
  • A dash of nutmeg

For the topping:

  • 3 lbs potatoes
  • ½ cup sour cream
  • 2 Tablespoons of butter
  • 2 egg yolks


  1. For the potatoes: boil and mash the potatoes, adding the sour cream and butter but not the yolks just yet. Add the yolks just before you top the pie with the potatoes.
  2. For the pie: Place the haddock in a large pan. Add milk, bay leaf, salt and pepper.  Bring to a  and simmer.  Cover and cook on a low heat for 4 minutes. Let the fish cool enough to handle. Strain the milk into a bowl and reserve. Flake the fish coarsely, discarding the skin.
  3. Wash the scallops and remove any gristle. Slice each scallop into 2 discs. Peel and devein the shrimp. Set the scallops and shrimp aside. Melt the butter in a pan, add the flour and let it cook for a minute or until lightly browned. Work in the cider until the mixture is smooth. Next, add the strained milk, sour cream and mustard. Bring to the boil, stirring, and simmer for 10 minutes, stirring.  Remove the mixture from the heat.  Gently fold in the fish, scallops, and shrimp. Turn into a shallow dish and spoon the mashed potatoes on the top. Bake at 350º for 40 minutes until golden.

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