A classic fish pie recipe, made using responsibly sourced seafood from sustainable sources.
Sometimes it feels like the humble fish pie has gone the way of other classic dishes and is now only eaten as a ready meal.
Small amounts of overcooked seafood, of questionable quality and origin, swimming in a bland sauce, and heated in the microwave feels like a disservice to this iconic dish.
You never see it on a restaurant menu and you’ll rarely lay eyes on it in a bar or pub either.
Does anyone make fish pie anymore?
Bite-size chunks of perfectly cooked fish, coated in a silky white sauce, and topped with fluffy mash potato is pure comfort food.
Although making your own from scratch can be a labour of love, it’s the only way to control what goes in it.
The quality, freshness, and sustainability of the fish. The consistency and seasoning in your sauce, and the topping (more on this in a minute)
Coming up, we’ll be giving you a couple of tips on how to make an awesome fish pie.
A list of some of the more sustainable species of fish to use, so you can avoid the usual suspects, and cook with a clear conscience.
As well as, of course, a recipe.
But first….Read More