Morning lovers. Fishtique Fish pie was on yesterdays menu and although everything was from the freezer it went down a storm. In true porky punk fashion I trawled the depths to make this bad boy stand out. Using stock instead of milk and butter to make our rue I poached a bunch of finely chopped tender stem broccoli in the stock first really adding a depth to the liquid that worked so well with the fish selection of prawns, pollock and salmon. Then to the main catch. Carrots, celery and white onion are sauteed down, then a gastric of tarragon vinegar and caster sugar is added. This is the difference between a great dish and a good one. Unbelievably tasty. I reduced this all the way down to nearly a paste before adding smoked bacon, then flour to set up our rue. Now the infused chicken stock comes into play. Slowly, slowly.... youll see your sauce come together. now the fish is added and a bulb of gently roasted garlic flat leaf parsley and chopped tarragon ....MONEY!!! I kept the mash simple but heavy on the white pepper and served it with sauteed sliced Brussels sprouts ( hugely underrated, I must add) with toasted almonds on top......just magnificent....much love...TPPxx
Posted on: Mon, 18 Aug 2014 09:48:18 +0000
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