Fish Pie---?

[Sam Flynn]

Not Andrés Sevruga either, then.

[Robert Linford]

Nope, nor am I Ry Barracuda.

[Sam Flynn]

Nope, nor am I Ry Barracuda.

I guessed as much. That trout mask you were wearing was clearly a replica.

[Robert Linford]

Yes, I think I'll grow fins and take up with a mermaid.

[Anna Morris]

No surstromming, Anna! No surstromming!

Thank you for reminding me. I would hate to pop open a can and then see the recipe doesn't call for it.

[Phillip Walton]

All you need is a side of broccolli or whatever green veg you like.

[Anna Morris]

I made a fish pie and it is very, very good! Thanks for all the tips!

[Caroline Brown]

Seconded. And, Caz, do you par-boil the potatoes and lightly score them with a fork before putting them in to roast? I used to, and the results were great. I've never been big on potatoes, and I don't do starchy vegetables anymore, but a well-roasted spud is something I miss.

Hi Gareth, Anna,

I use large ones, King Edwards, Whites or Maris Pipers usually, which I cut into two or three pieces to give them nice edges which help to make them crispy. Then I par-boil them until they just start to go a bit fuzzy and drain them well, shaking them to roughen up the edges a bit more [but scoring with a fork helps if they are still on the firm side].

While my spuds are boiling I put a generous dollop of goose fat [or duck fat if I can't get goose] into a deep baking tray and put this in a hot oven so it sizzles when the spuds go in. I spoon the melted fat over them and, between doing the crossword and having a drinky with Mr B, I check on them regularly and turn them over in the fat until I get the desired result on each surface. The outsides will be really golden and crunchy, while the insides should be soft and creamy.

If they are roasting too quickly for the rest of the meal, and in danger of drying out and becoming too hard, I turn the oven down, add a little more goose fat and let them do their own thing until everything else is ready. They can be done in less than 45 minutes in a very hot oven, but I find they are much better left in for an hour or even longer, on a lower heat.

We usually manage to scoff the lot, however many I make, but any leftovers can be put in the microwave the next day and will taste almost as good, or frozen with any other leftover veg to make bubble and squeak.

Love,

Caz
X

[Caroline Brown]

Nope, it's Manitas de Fish Platter.

Then all I can say, Robert, is look out for Flaccid Old Flamingo.

Love,

Caz
X

[Anna Morris]

Hi, Caz. Thanks for the recipe!

While waiting for your reply I did a bit of research. Your recipe is by far the best for what is to be accomplished. The boiling of the potatoes develops starch on the outside. The starch is what turns crisp.

Translating the potato species into American, according to some recipes I read:

Russet potatoes have the highest starch and are best used in these recipes.

Yellow potatoes like Yukon Gold will work.

Red skinned potatoes have the least starch and though they will be tasty, will not fully accomplish what is desired.

[Sam Flynn]

Red skinned potatoes have the least starch

Are we allowed to say that these days? Shouldn't it be "Native American potatoes"?

[Anna Morris]

Are we allowed to say that these days? Shouldn't it be "Native American potatoes"?

Ah, yes...my mistake!

Disgracefully, in the U.S. we still use the term "Irish potatoes" and that certainly lends "white privilege" to the humble spuds.

[Robert Linford]

"Irish potatoes"

When Irish eyes are smiling....

[Anna Morris]

"Irish potatoes"

When Irish eyes are smiling....

Cute!

I think my fish pie is one of the best things I have cooked. I shared some with a friend for lunch and the friend said the peas were the only good part. So I said, just imagine it as mashed potatoes and gravy and don't ask any questions. My friend would have enjoyed tuna noodle casserole. I had been wondering why the latter is so popular here when we could have been eating fish pie.

I imagine surstromming would be excellent in a future tuna noodle concoction. I think my friend has that coming.

[Cris Malone]

Just fry my fish in cornmeal with some hush puppies on the side. And leave em whole (cept cut the heads off I reckon) Don't want any of that fillet crap.