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@dooks
as it was all a bit unseasonably wintery and blustery this weekend i made a mahoosive fish pie on saturday evening. it was a roaring success (mostly with me, but hey, i'm my own cooking's biggest fan).
my top tips for victory in this much discussed discipline are: infusing the milk for the white sauce with an onion, a crushed garlic clove, a carrot, bay leaves, parsley and whole peppercorns for a good half hour before draining and making the sauce. i also added the skins from the salmon, cod and smoked haddock for added fishy bite.
my other top tip is adding a teaspoon of english mustard to the finished white sauce before adding the fish and prawns and pouring into the baking dish. adds just a little background warmth to the whole thing and makes the sauce a lovely golden colour.
ate rather a lot of it on friday with a big pile of fresh peas. hadn't podded peas since i was a kid. simple pleasures. speaking of which... at midnight last night i could be found in the kitchen, chipping the last bit of re-heated crunchy, flaky leftover of the dish and eating them with a tea-spoon. i'm not even ashamed. ha.