Posh Fish Pie
Here I’ve used salmon, cod, sea bass & a king scallop, but you can play about and use any fish really within reason. I love this dish for many reasons but mainly because it allows my guests to eat/try 4 different types of fish, plus I can use the smaller bits of our daily delivery.
I won’t bore you with all the “how to cook fish” talk, but rather than buying a packet sauce why not make a really good ‘easy’ restaurant quality fish sauce.
Ingredients
- 1 Kilo of White Fish Bones – Just ask the fishmonger
- 5 sticks of celery
- Half a leak
- One bayleaf
- 10 white peppercorns
Method
- Wash the fish bones in cold water
- Put into a large pan, cover with water
- Add rest of the ingredients and bring to the boil, cook for 20 mins
- Pass though a sieve and return to the pan
- Reduce the liquid by half
- Add half a cup of double cream and bring to the boil
This is a basic fish sauce which you can add anything for example, parsley or tarragon.
In the dish pictured above I have used brown shrimps, peas and spinach. This is nice and simple and doesn’t offend the fish.
