Day 23 of 126 Cooking EVERY Gordon Ramsay recipe

Ingredients

• 2 lb Potatoes (peeled and cut into 1‑inch cubes)
• 4 Tbsp Unsalted Butter (cut into cubes, room temperature)
• 0.5 cup Whole Milk (for mashed potatoes)
• 2 each Large Eggs (beaten)
• 1 tsp Salt (for seasoning mashed potatoes and sauce)
• 0.5 tsp Black Pepper (freshly ground)
• 2 Tbsp Unsalted Butter (for sauce roux)
• 1 Tbsp Olive Oil (for sautéing shallots)
• 2 each Shallots (finely chopped)
• 0.5 cup Dry White Wine (cooking wine, optional if desired)
• 2 Tbsp All-Purpose Flour (for roux)
• 1 cup Fish Stock (or seafood/chicken stock)
• 1 tsp Fresh Thyme (leaves only)
• 0.5 cup Heavy Cream (for sauce richness)
• 2 Tbsp Fresh Parsley (chopped, plus extra for garnish)
• 8 oz Salmon Fillet (skinless, cut into 1‑inch cubes)
• 8 oz Cod Fillet (cut into 1‑inch cubes)
• 6 oz Sea Scallops (cleaned, pat dry)
• 6 oz Large Shrimp (peeled and deveined)
• 1 Tbsp Fresh Lemon Juice (about half a lemon)
• 0.5 cup Grated Cheddar Cheese (optional, for a cheesy layer)

Instructions

1. Boil Potatoes

   Place the cubed potatoes in a large pot, cover with cold water, add a pinch of salt and bring to a boil. Cook until fork‑tender, about 12‑15 minutes.

   Time: PT15M

   Temperature: 212°F

2. Mash Potatoes

   Drain potatoes and return to pot. Add butter, milk, beaten eggs, 1 tsp salt and ½ tsp pepper. Mash until smooth and creamy. Set aside to cool slightly.

   Time: PT10M

3. Season Seafood

   In a bowl combine salmon, cod, scallops and shrimp. Drizzle with lemon juice, sprinkle with a pinch of salt and pepper, and toss gently. Set aside on a plate.

   Time: PT5M

4. Sauté Shallots

   In a saucepan melt 2 Tbsp butter with 1 Tbsp olive oil over medium heat. Add chopped shallots and sauté until translucent, about 2 minutes.

   Time: PT5M

   Temperature: 350°F

5. Make Roux and Deglaze

   Stir in flour and cook for 1 minute. Pour in white wine, stirring constantly, and let it reduce by half, about 2 minutes.

   Time: PT5M

   Temperature: 350°F

6. Build the Cream Sauce

   Gradually whisk in fish stock, then add thyme, milk, heavy cream, remaining salt and pepper. Simmer gently for 5 minutes until slightly thickened. Stir in chopped parsley.

   Time: PT10M

   Temperature: 300°F

7. Combine Seafood with Sauce

   Add the seasoned seafood to the sauce, stirring just to coat. Cook for 2 minutes – the seafood should stay mostly raw as it will finish cooking in the oven.

   Time: PT2M

   Temperature: 300°F

8. Assemble the Pie

   Preheat oven to 400°F. Lightly grease the baking dish. Pour the seafood‑sauce mixture into the dish. If using, sprinkle grated cheddar evenly over the bottom. Spoon the mashed potatoes over the top, spreading to cover completely.

   Time: PT5M

   Temperature: 400°F

9. Initial High‑Heat Bake

   Place the dish in the oven and bake at 400°F for 10 minutes.

   Time: PT10M

   Temperature: 400°F

10. Reduce Heat and Continue Baking

    Lower oven temperature to 350°F and bake for an additional 20 minutes.

    Time: PT20M

    Temperature: 350°F

11. Broil for Golden Top

    Switch the oven to broil and cook for 10 minutes, or until the potato topping is lightly browned and crisp on edges. Watch closely to avoid burning.

    Time: PT10M

12. Rest and Serve

    Remove the pie from the oven, let it rest for 5 minutes, then garnish with extra chopped parsley. Serve hot.

    Time: PT5M

Nutrition Facts

Calories

280

Protein

20g

Carbohydrates

30g

Fat

12g

Fiber

3g