Deliciously Straight forward Handmade Seafood Pie

• 3/4 Ib (340g) of Haddock, Sea Bass or Halibut (or assorted native white fish)
• 3/4 lb (340g) of Wild salmon
• 1/2 Tablespoon of salt
• 1/2 Ib (230g) of diminutive, peeled
• 2 Tablespoons of natural butter
• 3 Tablespoons of flour
• 3/4 Cup (2dl) of milk
• 1/2 Cup (1,25dl) of white wine
• 1/2 Cup (1,25dl) of fish stock
• A bunch of dill, finely chopped
• A pinch of shaded pepper
• Mashed Potatoes
• 2 Ib (900g) of potatoes
• 1/2 cup (1,25dl) of warmth milk
• 2 Tablespoons of natural butter
• Salt
• Pepper

Put together dinner Mode

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1. Peel the potatoes and boil them in calmly salted water till tender. Recede via a sieve to fetch essentially the most interesting and smoothest mash. Add the butter, and then the milk slowly as you trudge the potatoes. Season with salt.
2. Cut wait on the fish into smaller pieces. Place in a buttered spherical oven dish and season with salt and pepper. Quilt with aluminum foil and bake within the oven for 10 minutes at 400°F (200°C).
3. Remove the dish from the oven, and sprinkle the shrimps over the fish.
4. Melt the butter in a saucepan and trip within the flour. Put together dinner on a low heat for about 2 minutes. Add the white wine, stirring repeatedly, and then the fish stock. At closing add the milk and trip till tender. Simmer for 10 minutes and then add the chopped dill.
5. Pour the sauce over the fish and shrimps, and high with mashed potatoes. Bake within the oven for 10 minutes at 500°F (260°C), or till the mash has grew to turn out to be golden brown. Sprinkle some chopped dill over the pie sooner than serving.