Fish pie (SV)

The fish and potatoes are cooked sous-vide and finished in the oven. It contains parsley sauce which can be made conventionally or in a Thermomix.

Put the potatoes in a vacuum packing pouch and smear butter over them.
Vacuum and seal.
Place in the water bath and cook leave for 1-2 hours or up to a maximum of 4.
Cool the water to 62°C (143.6°F) by removing some of the water and adding ice cubes or cold water, leaving the potatoes in the bath.
In the meantime, vacuum pack the fish in separate pouches and add to the water bath once it has reached 62°C (143.6°F).
After 30 minutes, remove the prawns, after a further 5-10 minutes remove the which fish and finally the salmon after a further 10 minutes.
Also remove the potatoes.
Place the pouches in s sink or bowls of iced water so that they can cool as soon as possible.
In the meantime, make the parsley sauce using the conventional method or with a Thermomix.
Once the fish and potatoes are cool, remove them from the pouches.
Chop the fish into chunks and mix with the prawns.
Place in a baking dish and pour over the parsley sauce.
Mash the potatoes, adding extra butter and a little milk if desired.
Spread it over the fish mixture, dot with butter and bake at 200°C (392°F) for 30-40 minutes.

See also