Arctic Char and Turbot Fishermans Pie with Creamy Sauce and Kale
Recipe by @FirstFishCa
Prep Time: 30 Minutes
Cook Time: 45 Minutes
Ingredients
Arctic Char, cubed
Turbot, cubed
Kale
Peas
Potatoes
Onions
Garlic
White Cheddar
Parmesean
Cream
Milk
Butter
Flour
Dijon Mustard
Olive Oil
Salt and Pepper, to taste
Preparation
Peel and boil Potatoes till fork tender. Wrap entire head of Garlic in foil with Olive Oil and S&P. Place Garlic in 350º for 20 minutes. Drain Potatoes and mash with Butter, Cream, and half the Confit Garlic, set aside. Massage Kale in Olive Oil for 10 minutes, set aside. Sautee Onions, set aside. In the same pot pot, add Butter and Flour, cook for 2 minutes and add Milk to make a roux. Add Cream and grated White Cheddar to the roux until a sauce forms. Before the sauce thickens, add the massaged Kale, Peas, sauteed Onions, and remaining Kale. Cook for 5 minutes while sauce thickens. Add the cubed Artic Char and Turbot. Add Dijon Mustard and any seasonings of your choice. Add the mixture to a baking dish a top with an even layer of Mashed Potatoes. Use a fork to create divets in the Mashed Potatoes to maximize crispy surface area. Top with remaining Cheddar and Parmesean. Bake at 350º for 30 minutes or until fish is fully cooked and the top is golden. Let cool for 15 minutes, slice and Enjoy!