Servings: 4

Ingredients:

  • 1 qt fish stock
  • 1 pound Halibut cheeks, trimmed and halved if large
  • 6T butter
  • ¼ c flour
  • 2 bulbs of fennel
  • 2 t chopped parsley
  • ¼ c cream
  • 4 medium Idaho mashed potatoes with about 4 T butter mixed in. Held hot.
  • 2 T unseasoned breadcrumbs

Preparation:

Preheat the oven to 350 F.

  1. Quarter the fennel bulb then cut into 1/2” pieces, separating the layers once cut.
  2. Bring the fish stock to the boil and cook the fennel in it for 6-7 minutes
  3. Remove fennel with a slotted spoon and let cool on a at room.
  4. Add the halibut cheeks to stock and simmer for 2-3 minutes.
  5. Remove with a slotted spoon. Strain and reserve the stock.
  6. Melt the butter in a saucepan, stir in the flour; continue stirring on a low heat for 30 seconds.
  7. Gradually whisk in the hot stock, season, then simmer gently for 30-40 minutes, before adding the cream.
  8. Cook sauce over a low flame until thick.
  9. Mix the monkfish cheeks, fennel and parsley with the sauce, then transfer to a large pie dish or individual casseroles.
  10. Season the mashed potato, then spoon it on to the pies and scatter the breadcrumbs over.
  11. Bake for 20-30 minutes until browned and the filling is hot.