Here I combine salt fish with creamy mashed potatoes, nutmeg, onion and green onion. The pie is topped with a crispy golden crust of garlic-infused panko bread crumbs. If you're a salt fish lover, you must make this pie!
SALT FISH AND POTATO PIE WITH GOLDEN GARLIC CRUST
4 lbs white or golden
potatoes
1 lb salt fish fillets
1 cup half
and half
4 tbsp
butter
1/4 tsp
ground nutmeg
1/4 tsp
black pepper
1 medium
onion, diced
3 green
onions, sliced
1/3 cup
extra virgin olive oil
3 garlic
cloves, sliced thinly
1 1/2 cups
plain panko bread crumbs
1/2 tsp sea
salt
1/4 tsp
thyme leaves
Place
potatoes in a large pot. Fill with enough water to cover potatoes. Boil over
medium-high heat until they are tender when pierced with a fork, about 45
minutes to 1 hour (depending on size of potatoes).
Place
salt fish fillets in a large pan, and cover with water. Bring to a boil over
medium heat, and let cook for 20 minutes. Drain and rinse with cold water.
Shred fillets.
Heat oven
to 400 degrees F. Grease a 13 by 9-inch baking dish with butter or cooking
spray.
Peel and
mash potatoes.
In a
large bowl, combine mashed potatoes, half and half, butter, nutmeg and black
pepper. Stir well until potatoes are fluffy.
Add
shredded salt fish, onion and green onions to the mashed potatoes. Mix well.
In a
small pan, heat olive oil over medium heat. Add garlic, and let cook until
garlic slices are browned, about 3 minutes. Using a slotted spoon, carefully
remove garlic from oil and discard.
In a
bowl, combine panko bread crumbs, sea salt and thyme. Pour garlic-infused olive
oil over bread crumbs, and mix well.
Spread
potato and salt fish mixture into the baking dish. Top with garlic bread crumbs.
Bake in
oven until the top is golden brown, about 20 to 25 minutes.
