## Fish Pie: Recipe 68 ##

It's Take your incendiaries before start: -

1.5 pounds (about 4) russet potatoes, peeled and cut into 1" 25 mm chunks (680 g)
6 tablespoons salted butter, divided (plus more to taste) (90 g)
1 small leek, white and pale green parts only, thinly sliced into rounds
1 medium zucchini, grated (about 1 cup grated)
1 stalk celery, thinly sliced
1.5 pounds fish, skin-off, bones removed cut into 1-inch/25 mm pieces (try half salmon, half cod) (680 g)
Zest of one small lemon
¼ cup chopped parsley (60 ml)
2 tablespoons lemon juice (30 ml)
2 tablespoon extra virgin olive oil (30 ml)
1 tablespoon Dijon mustard (15 ml)

Its Started with these directions: -

This Preheat Oven 400 F / 205C Cover the potatoes in a vessel with salted water and boil it for 12 to 15 minutes, soft. drain. Dry potato mash with 4 teaspoons butter, or more if you like, season with salt set it aside

It is in a big saucepan, remaining 2 teaspoons 30 grams of butter is melting on medium heat. Add leek and celery, cook it soft for 5 minutes. Add coconut and until the coconut is not soft for 5 minutes. This 2 or 3 quart baking dish (or deep pie plate) layer is in vegetables and fish, and sprinkling lemon zest and parsley on top. Season lightly with salt and pepper.

It is in a small bowl, together with lemon juice, olive oil and dijon mustard. Pour over the fish. Easily mashed potatoes on the fish. Dot with a small piece of butter. Bake it for 40 minutes or lightly golden and crisp around the edges.
Fish can be served hot or at room temperature