How to make Fisherman's pie or Fish Pie, classic British dish 

Do you have a tip pot, I would like to contribute my man

Hope so mate, thanks again for the support

Will try and send some subs your way next week sir.

Thank you

You are most welcome and thanks for such a nice comment, always love that x

hope it went well, thanks for watching my video

thank you

The other guy still makes videos but only on rumble, too much censorship here

Thanks Heather, had some issues with sound quality though? Fish pie is one of my daughter's favourites so it gets made a lot in our house.

For me sayvingon blanc is the best, but really whatever you like

Got to love a good fish pie

very nice, I love the combination of cheese with fish

I use dijon usually, English is a bit strong but I'm sure it would be fine

thank you so much x

shame about the shellfish allergy for your wife mate, Scallops would be amazing and quite expensive. Monk fish has a similar texture to lobster so would be lovely, but also quite expensive. TBH any fish will work in this pie, it's one of those dishes that would use up whatever fish the fisherman had left over

@@unclemattscookerylessons The wife was really disappointed when she developed the allergy she loved them, thanks mate. Definitely one to try out.

Honestly it's good this way, I think as they're cooking slowly they stay tender. Of course you're right about them if you are pan frying though

Yes any milk alternative will work just fine, if you can't have butter for the white sauce you can simply use corn flour/starch to thicken the the oat milk

@@unclemattscookerylessons thanks for your reply :)

Good tip thanks

@@unclemattscookerylessons Thank you for your appreciation. Just to clarify, I use the Escoffier method of making a Bechamel sauce i.e I make a basic roux, set aside and then infuse my milk with aromatics before melding the two...

@@seanonel Escoffier was a revolutionary, not just with cooking techniques, I believe he also made kitchens a much safer place to work. I hear that cooks died very young due to coal smoke, he changed kitchen design and lengthened the lives of those working. Good bloke

@@unclemattscookerylessons I never knew that! I do know that he worked at the Savoy which was directly opposite my office on Fleet Street though. Would love to get my hands on an English translation of his book...

@@seanonel I have a copy of Larousse Gastronomique, which is an encyclopaedia with most or all of his recipes. It's pretty useful to have on your bookshelf when planning a classic video

I like to get the smokey flavour into the milk, whether it makes that much difference I'm not sure, but i just prefer this way. Thanks for asking

@@unclemattscookerylessons oh Ok. I assume the heat of the oven is enough to cook the fish.

@@jaynefederici9140 yes definitely, when the potatoes nice and browned the fish will be fully cooked

@@unclemattscookerylessons thank you. I'm going to make this.

little bit of garlic is really nice, I don't notice it directly as for me it just rounds out the flavour. bit like celery and carrot in a stock if you know what i mean?

Yes, many different varieties. In the UK we usually have prawns, shrimps are very small. Langoustines are probably the most prized, for a fisherman's pie you can simply select any fish you like, think of the video as a techniques recipe. Enjoy

I don't understand your comment

Cauliflower soup coming next, enough fish for a while now. Thanks for supporting

@@unclemattscookerylessons Sounds yummy👍👍👍👍👏👏🍻🍻🍻🍻🍻🍻

I'll need to check with my lady first

@@unclemattscookerylessons Me too! 😂

@@stevecray8282 #metoo?

I will always be a proud Englishman first, I'm British second. Every other year I'm European when the rider cup is on.