My favourite TV chef! Just love the unpretentious presentation. Hands on, easy instruction! That is a delicious looking fish pie there Winston. Great stuff!
Wow, you have really helped me up my cooking skills, so easy to follow, simple & classy. Always wanted to cook the British classic meals, so thanks a lot Uncle Matt!
Well Matt, have just cooked your fish pie, and bloody good it was too! Spot on. Should have bee enough for tomorrow, but the greedy sods have scoffed it all!
There's many fish pie renditions online, yours is plentiful and savory. Like the leeks n peas. And cheesy. Looks a winner. Now what would you drink with that? Cider? Beer? Sauvignon blanc? Or mojitos? lol
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
If you add prawns won't they go rubbery? They need a very short time to cook. I would think that half an hour plus in the oven would make them very tough and chewy.
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
Just fold the raw fish straight into the hot bechamel. It'll be almost cooked by the time the "pie" is assembled. It still infuses the sauce with fishy flavor and it saves a big chunk of time and cleaning up.
@@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
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