Kate Scully’s Irish Fish Pie

Written by Chef Eric Gephart

I have had the fortune of being surrounded by strong women my entire life.

Meet Kate Scully a family friend and amazing home chef! Kate is a master furniture maker, she and her husband, Jacob own Skram Furniture and our kids run through the woods together like the wind!

We find any excuse to get the families together for great company and selfishly to taste some of Kate’s culinary creations!

Kate reflects, “Salmon is pretty special to us (we eat mostly vegetarian though we love meat and fish). We adore salmon. So we make gravlax sometimes which is easy and fun and delicious. But if we have beautiful salmon, we just roast it. Super simply. We just roast a huge filet at 425 with olive oil, salt, pepper for about 10-12 minutes (obviously depends on the size of the filet). One of our favorite meals is Roasted Salmon Filets with Lemon Parmesan Risotto and a spring green salad.”

When thinking of another delicious salmon dish that Kate makes, her Irish Fish Pie is one of my favorites.

“It’s kind of a good way to clean out your veggie drawer like you would for soup or something…” says Kate.

INGREDIENTS

• 2 pound Kvaroy Arctic Salmon cut in 1-inch cubes

• 1 1/2 pounds mashed potatoes

• 2 1/2 cups milk

• 3/4 cup butter (1 1/2 sticks)

• 5 tablespoons all-purpose flour

• 3/4 cup shredded white cheddar cheese

• 1/4 cup diced carrot

• 1/4 cup diced celery

• 1/4 cup diced yellow onion

• 2 green onions, chopped

• 2 teaspoons chives, chopped (garnish)

DIRECTIONS

For the Sauce

Heat 5 tablespoons of butter in a medium saucepan. To the melted butter, sprinkle 5 tablespoons of flour, stirring constantly for 3-5 minutes or until it just begins to take on a slight brown color. Add 2 1/2 cups of milk, 1/2 cup cheese, salt, and pepper. Stir until blended. Set aside.

For the Vegetables

Sauté all of the vegetables in a skillet with 2 tablespoons of butter until they are tender.

For the Pie

Place the fish and sautéed vegetables in a large mixing bowl.

Pour the sauce over the fish and vegetables. Mix together thoroughly.

Transfer the mixture to the prepared pan. Sprinkle with the chopped green onions.

Layer the mashed potatoes evenly over the fish mixture. Top with the remaining cheese and the chives.

Bake at 350 for 30 minutes or until the fish is cooked through and the potatoes and cheese are lightly golden brown.

Let the pie cool for 10 minutes before serving.