Fish Pie with a Sourdough Crust

🥘 Ingredients

• bacon (about 2 1/2 ounces/70 grams, thinly sliced crosswise)
  4 slices
• boneless (225 grams, skinless salmon fillets, cut into roughly 1-inch/3-centimeter pieces, 225 grams, skinless halibut fillets, cut into roughly 1-inch/3-centimeter pieces)
  16 ounces
• butter (unsalted, 70 grams, melted)
  5 tablespoons
• crustless sourdough (225 grams, cut into 1-inch/3-centimeter cubes)
  8 ounces
• dill (roughly chopped fresh, 5 grams, plus 1 tablespoon reserved for garnish)
  2 tablespoons
• flour (all-purpose, 40 grams, plain)
  1/4 cup
• garlic cloves (finely chopped)
  4
• leeks (or 2 small, large, about 10 ounces/300 grams, trimmed, halved lengthwise, sliced crosswise 3/4-inch/2-centimeters thick and washed well)
  1
• lemon zest (finely grated, from 1 to 2 lemons, plus 2 tablespoons juice)
  2 teaspoons
• milk (whole, 360 milliliters)
  1 1/2 cups
• mustard powder
  3 tablespoons
• oil (extra-virgin olive)
  3 tablespoons
• parsley (roughly chopped fresh, 10 grams, plus 1 tablespoon reserved for garnish)
  1/4 cup
• pepper (kosher salt and black)
• shrimp (extra-large, 170 grams, prawns, peeled and deveined, tails removed)
  6 ounces
• stock (chicken, 240 milliliters)
  1 cup
• tarragon (roughly chopped fresh, 10 grams, plus 1 tablespoon reserved for garnish)
  1/4 cup

🍳 Cookware

• pan
• skillet
• baking dish
• bowl

1. 1

   Gather crustless sourdough , garlic cloves , boneless , boneless .

   crustless sourdough: 8 ounces (225 grams, cut into 1-inch/3-centimeter cubes), garlic cloves: 4 (finely chopped), boneless: 8 ounces (225 grams, skinless salmon fillets, cut into roughly 1-inch/3-centimeter pieces), boneless: 8 ounces (225 grams, skinless halibut fillets, cut into roughly 1-inch/3-centimeter pieces)
2. 2

   Heat the oven to 400 degrees Fahrenheit/200 degrees Celsius.
3. 3

   In a large sauté pan or skillet , heat 2 tablespoons butter over medium-high. Add the bacon and cook, stirring occasionally, until it starts to take on color, about ⏱️ 5 minutes . Add the leeks and cook, stirring occasionally, until beginning to soften, about ⏱️ 4 minutes . Add the garlic and cook, stirring frequently, until fragrant, about ⏱️ 30 seconds . Stir in the flour and mustard powder , then add the milk , stock , 3/4 teaspoon salt and a good grind of pepper , stirring to get rid of any lumps. Bring to a simmer, then lower the heat to medium and cook until thickened, about ⏱️ 5 minutes . Remove from the heat, stir in the tarragon , parsley and dill , then set aside to cool slightly, about ⏱️ 15 minutes .

   butter: 5 tablespoons (unsalted, 70 grams, melted), bacon: 4 slices (about 2 1/2 ounces/70 grams, thinly sliced crosswise), leeks: 1 (or 2 small, large, about 10 ounces/300 grams, trimmed, halved lengthwise, sliced crosswise 3/4-inch/2-centimeters thick and washed well), flour: 1/4 cup (all-purpose, 40 grams, plain), mustard powder: 3 tablespoons, milk: 1 1/2 cups (whole, 360 milliliters), stock: 1 cup (chicken, 240 milliliters), pepper (kosher salt and black), tarragon: 1/4 cup (roughly chopped fresh, 10 grams, plus 1 tablespoon reserved for garnish), parsley: 1/4 cup (roughly chopped fresh, 10 grams, plus 1 tablespoon reserved for garnish), dill: 2 tablespoons (roughly chopped fresh, 5 grams, plus 1 tablespoon reserved for garnish)
4. 4

   Add the salmon, halibut and shrimp to a 9-by-13-inch/23-by-33-centimeter baking dish . Sprinkle all over with 1/2 teaspoon salt and plenty of pepper, then top with the lemon zest and juice. Pour the sauce on top, stirring gently to combine.

   shrimp: 6 ounces (extra-large, 170 grams, prawns, peeled and deveined, tails removed), lemon zest: 2 teaspoons (finely grated, from 1 to 2 lemons, plus 2 tablespoons juice)
5. 5

   In a large bowl , toss the bread with the remaining 3 tablespoons melted butter until well coated. Transfer to the baking dish, gently pressing to submerge the bread cubes halfway into the base. Bake until golden and bubbling, ⏱️ 25-28 minutes . Set aside to cool for about ⏱️ 15 minutes .
6. 6

   While the pie is in the oven, combine the reserved chopped herbs and oil in a small bowl. Drizzle this all over the pie right before serving.

   oil: 3 tablespoons (extra-virgin olive)