Fish Pie With Warm Tartare Sauce

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Great British Chefs
Nutrition per serving    (USDA % daily values)
CAL
1163
FAT
166%
CHOL
144%
SOD
192%

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Ingredients for 4 servings

4 150g pollack fillets, skin removed

50 ml of olive oil

salt

pepper

1 kg of King Edward potatoes, washed

100 ml of double cream

50 ml of full-fat milk

50 g of unsalted butter

1 egg yolk

salt to season

2 kg of mussels, washed and drained

150 ml of Pernod

100 ml of white wine

1/2 fennel bulb, thinly sliced

3 shallots, peeled, thinly sliced

1 garlic clove, peeled, thinly sliced

25 ml of olive oil

1 plum tomato, peeled, deseeded and diced

2 tbsp of petit pois

20 capers, roughly chopped

6 cornichons, finely diced

1 shallot, finely diced

1/2 egg, hard boiled, finely chopped

1 tsp of chopped parsley

1/2 lemon, zest and juice

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