Posted April 28, 2011on:
I think may have discussed the importance of culinary compatibility in a relationship before. In fact I’m sure I have. I wonder if Ms Middleton has thoroughly vetted her prince for willingness to eat basic foodstuffs without complaining. Mind you, as a senior royal required to attend diplomatically cruical banquets in exotic locations, he has probably been trained from an early age to look enthusiastic when presented with chocolate-coated sea slug on a stick, so mere liver shouldn’t present him with a problem.
I can’t say I’ve eaten a vast deal of liver this winter, but given that someone else has been feeding the house man for the past five months, fish pie has featured heavily on the seasonal menu.
I first discovered the joys of fish pie when I lived in Southsea, round the corner from a fishmonger. We don’t see much in the way of fishmonging here, what with being about as far from the coast as you can get without ending up in Switzerland. This particular shop used to have a tray filled with fishy offcuts of various sorts and species, priced at something very affordable even for me and probably intended for the cat rather than for human consumption. It was, however, perfect for making fish pie, the whole point of which is to get together as many different sorts of fishiness as possible all at once.
Living next to Portsmouth, fish pie was a cheap dining option, but in the Alps it’s rather a different story with fresh fish being limited and expensive, frozen stuff tasteles and expensive and …….. well that’s about it really. However, all is not lost because it’s possible to get your hands on little packets of smoked salmon offcuts at slightly less than eye-watering expense and when combined with tinned tuna this gives you a more than acceptably fishy vibe. It’s not quite the same as filling your pie with half a dozens sorts of fish and a handful of seafood, but nor does it involve an eight hour round trip to the coast and the nearest decent fishmonger.
Alpine Fish Pie
You will need: some smoked salmon; a tin of tuna; two hard boiled eggs; some capers; a bit of anchovy; mashed potato.
Sautee the salmon in a bit of butter than add tuna, chopped capers and anchovy (the anchovy isn’t essential but it adds extra fishiness, as does Thai fish cauce if you happen to have any). Add some flour and milk to thicken the mixture and season with pepper. Chop up the eggs and add them as well. Finally, turn the whole lot into an oven dish and spread the mashed potato on top, then bake at 180°C or so for about half an hour.
And voila fish pie, more or less. For some reason I always feel that this has to be eaten with peas, despite the fact that there are plenty of other vegetables which I like better than peas. I have no idea why this is the case.