I once made a ludicrous fish pie to show off and to get into the drawers of Mrs F many years ago. The smoked element was trout, the white was monk fish, there were also enormous prawns, some conga, scallops and smoked oysters. The sauce was mostly cream and chives and the mash had more butter and parmesan in it than was decent. It weighed in at about 800 calories per portion, but it worked.
Well done! When I was wooing my mrs. I made her a Beef Wellington from scratch (well, except for the store-bought pate). Worked for me as well. Crafty 'uns, ain't we?
Aye up our lad our goer Keef, fish pie topped with mashed potato is grand. It’s proper lush, that. The filling should be rich and creamy, with at least three types of fish: a white one like cod or pollack, an oily one like salmon, and a smoked one like haddock. Toss in a few prawns an' all for good measure. It’s a belter of a pie, that.
Beautiful cookery skills there Mr Keef but this is almost treading on the toes of those Cornish Folk with their pasties but with a Rick Stein kind of twist and they don't like that sort of malarkey
Keefy, you despise shop bought pastry, but you're happy to bring in Chef Mike to carry the load! C'mon lad, let's get the message clear! I was a bit surprised you didn't stud the onion with cloves - not that that I would either hehe
@@Keefcooks Keefy it’s no problem mate. Sorry if my comment came off that way. I absolutely love all your work. My apologies for any unintended offense. I’ve indulged in a couple of lagers here in Bangkok tonight mate
