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Post by housesparrow on May 12, 2009 16:21:36 GMT
I've emptied the freezer of odd bits of fish (and bits of odd fish) and they will be put in a white sauce and topped with mashed potato. A couple of hard boiled eggs - maybe a bit of grated cheese (the left-over budget red leicester from that sampling day, if it hasn't gone mouldy by now!).
So any suggestions on how to make an everyday fish pie really special will be warmly received.
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Post by Patrick on May 12, 2009 17:07:51 GMT
Despite having an excellent fishmonger - we were told about something worthwhile the other day - it goes against the grain of my phil o'sophy in life, but when there's only two of you it's rather useful. "Donegal Catch Seafood Medley" You'll find it in the frozen fish bit in the supermarket - it contains all you need for a fish pie for two - the first one lasted two days! Just the white sauce to make then - as you say - a bit of cheese, potato, a sprinkling of breadcrumbs. Splendid!
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Post by trubble on May 12, 2009 18:37:48 GMT
I haven't eaten fish pie since I was a little kid but it was always covered in parsley sauce, with lots of parsley. The parsley was the only bit I liked.
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Post by Patrick on May 12, 2009 21:33:30 GMT
I haven't eaten fish pie since I was a little kid but it was always covered in parsley sauce, with lots of parsley. The parsley was the only bit I liked.  I'm sure he'll be very pleased to hear that! |
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Post by everso on May 12, 2009 23:45:56 GMT
Yes, parsley is very nice with fish.
My fish pie usually consists of smoked haddock and salmon with a few prawns chucked in for Mr. E. (I can't stand them and push them all down one end of the pie dish) I usually make a slightly cheesy sauce then put the sliced cooked potato (he hates mash) on top.
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Post by housesparrow on May 13, 2009 7:25:30 GMT
Parsley is a sore subject. We always have some in th freezer - well. almost always because there was none yesterday.
However I noticed Jack has bought a little pot of fresh parsley which is waiting to be planted - but obviously it is being kept for some other, more spcicial occasion becuase my suggestion of using some got met with "I'd rather you didn't".
It will probably go limp and die before it is eaten!
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Post by Patrick on May 13, 2009 8:43:30 GMT
Parsley is a sore subject. We always have some in th freezer - well. almost always because there was none yesterday. However I noticed Jack has bought a little pot of fresh parsley which is waiting to be planted - but obviously it is being kept for some other, more spcicial occasion becuase my suggestion of using some got met with "I'd rather you didn't". It will probably go limp and die before it is eaten! Are you sure it's Parsley and he's not just dealing in illicit substances in another life that you know nothing about? ;D |
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Post by swl on May 13, 2009 17:56:15 GMT
Russian Fish Pie.
Smoked Haddock
Milk
White Sauce Mix
Puff Pastry
Boil the haddock in milk until it starts to flake. Pour mix through a sieve. Use the boiled milk to make the white sauce then mix into flaked haddock.
Take your rolled-out puff pastry and cut into a square. Put the fish/sauce mix in the centre and fold the corners of the pastry into the centre, sealing the edges by pinching.
Brush an egg/milk mix over the pie and pop it into the oven. When the pastry is light golden, it's ready.
This is *@$$*@!! Lush!
It was my favourite meal when I was a kid and I cooked it for my American relatives a couple of years ago. They were blown away by it. It's light and full of flavour.
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Post by everso on May 13, 2009 18:50:00 GMT
Russian Fish Pie. Smoked Haddock Milk White Sauce Mix Puff Pastry Boil the haddock in milk until it starts to flake. Pour mix through a sieve. Use the boiled milk to make the white sauce then mix into flaked haddock. Take your rolled-out puff pastry and cut into a square. Put the fish/sauce mix in the centre and fold the corners of the pastry into the centre, sealing the edges by pinching. Brush an egg/milk mix over the pie and pop it into the oven. When the pastry is light golden, it's ready. This is *@$$*@!! Lush! It was my favourite meal when I was a kid and I cooked it for my American relatives a couple of years ago. They were blown away by it. It's light and full of flavour. Hmm. I might just try that one. I love smoked haddock. |
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Post by Patrick on May 13, 2009 21:56:45 GMT
Russian Fish Pie. Smoked Haddock Milk White Sauce Mix Puff Pastry Boil the haddock in milk until it starts to flake. Pour mix through a sieve. Use the boiled milk to make the white sauce then mix into flaked haddock. Take your rolled-out puff pastry and cut into a square. Put the fish/sauce mix in the centre and fold the corners of the pastry into the centre, sealing the edges by pinching. Brush an egg/milk mix over the pie and pop it into the oven. When the pastry is light golden, it's ready. This is *@$$*@!! Lush! It was my favourite meal when I was a kid and I cooked it for my American relatives a couple of years ago. They were blown away by it. It's light and full of flavour. Must make a hell of a mess of the oven not putting it in a dish though!  ;D |
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Post by Alpha Hooligan on May 14, 2009 22:31:43 GMT
However I noticed Jack has bought a little pot of fresh parsley which is waiting to be planted - but obviously it is being kept for some other, more spcicial occasion becuase my suggestion of using some got met with "I'd rather you didn't".  AH |
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