Thread: Fish Pie Surprise

Originally Posted by Looper

I think I will sort out an olive oil spray gun to give the carrots and spuds a little oily glaze a-la-mendo

Did not want to leave this thread on a cliff hanger so here are my olive oiled spuds on parade in all their glory (the spray gun was repurposed from a bottle of window cleaner)

New strategy is to heat the fish in the pan while zapping the spuds and carrots, which is way faster than trying to do the whole lot in the magic-box (speed being a key factor in the bloke-kitchen)

Then oil up your man-spuds once they're nice and warm

I think I may have formulated the winning FPS game-plan to aim for on future batches

Whole carrots roasted with new potatoes might have worked. Some mushrooms and white wine with the cream may have added more. However, your creation is still less than fit for a starving dog.

On second thoughts, at least you will know what you ate after bringing it up later on.

Originally Posted by Troy

new potatoes

Check out post No1

Those potatoes are Gourmandine potatoes

'The Gourmandine is the highest quality potato known for its smooth waxy skin, with a long oval shape that has a unique nut-like flavour that make it Australia’s premium potato. Perfect for pairing with salads, meats, roasts and bakes.'

Gourmandine Potatoes - Mitolo Family Farms

You are barking up the wrong tree trying to put grief on my spanky spuds

I don't suppose you grow King Edwards down under? That's the spud you need to liven this dish with.

Wife had sea bass with the smoothest mash potato known to man in a dill sauce and with oyster mushroom this evening. French cuisine is on a different level. Not a carrot in sight.

It’s looper

Originally Posted by Troy

Wife had sea bass with the smoothest mash potato known to man in a dill sauce and with oyster mushroom this evening

Sounds very posh nosh Troy


A new FPS labour saving technique when you are watching a movie and don't want to stir a pot...

Bung it all in a wide brimmed bowl and then cling-film the top and zap on 800w for 6 minutes

Not quite as cosmetically pleasing as the plated version but it is a dish that bends to the occasion

A long lost Senorita rolled into town this evening

Just in time to be the first visitor to the new theme park I have recently opened

And just in time to polish off the last hurrah of the FPS. Double veggie platter in the nuculator.

Double-barrel scrapings of FPS

1st independent confirmation of a culinary winner

But she has only gone and brought another swag of barramundi so it looks like the FPS story will have another chapter

The apple strudel she brought needs baked so it was onto the home straight with the 1.8kg chocolate cake for pudding

With some help from Senorita I should have it squared away in under 3 weeks

Are you going to check with the local hospital if she's OK tomorrow?

Makes Mendys fishcake look gourmet

Originally Posted by malmomike77

Are you going to check with the local hospital if she's OK tomorrow?

She snuck out like a thief as dawn was breaking but I got a text message from her later so the danger zone day 9 with the barramundi shelf life was successfully broached

Originally Posted by Reg Dingle

Makes Mendys fishcake look gourmet

It is indeed and aesthetically challenged concoction

A proper Fisherman's Pie is fantastic. Looper's fish meal, minus the peas, looked pleasant.

Mate. Besides your mad kitchen skills all these birds actually bring there own food for you to cook, and puddings. you smooth bastard. Impressive stuff. Fish surprise looked great to.

Originally Posted by Bettyboo

A proper Fisherman's Pie is fantastic. Looper's fish meal, minus the peas, looked pleasant.

I somehow had the idea that Fisherman's Pie filling normally did have peas in it. I am not sure where I got that idea from.

Anyway I think they help slightly with the challenging aesthetics, but that is matter of personal visual taste

Originally Posted by BLD

actually bring there own food for you to cook

Senorita works in the kitchen at an oldies home

She says they have a policy of not freezing any of the fresh ingredients due to health risks, so she bags it up and drops it off for me to test the limits of barramundi shelf life, in the interests of scientific microbial enquiry

1.5kg Carrots and 1.5kg of Potatoes can mean only one thing... FPS is back on. Gotta stay on top of these food drops.

70g flour per litre of milk for 2 litres of milk for the bechamel sauce

I cut the fish a bit bigger chunks this time since Senorita complained that she could not find any pieces of fish in the 1st batch

White sauce takes a long time when you make this much so the trade off is the batches. Secret is to keep stirring.

Herbs and salt an pepper to get the flavour right then 150g of frozen peas and chuck in the fish.

Left the fish till the end as it cooks quickly and I want it to retain chunkiness and not disintegrate into flakes

Bob's a good'un

When I picture fish pie in my minds eye it has peas in it. I am not sure where I got that mental image from but I have to follow my vision.

Originally Posted by Looper

She says they have a policy of not freezing any of the fresh ingredients due to health risks, so she bags it up and drops it off for me to test the limits of barramundi shelf life, in the interests of scientific microbial enquiry

Fook that, mate. Cook it. Freeze it in portions.

And I am surprised that a man of your affluence doesn't have a purpose-built oil spray bottle. I doubt that the old window cleaning bottle is entirely food grade. Maybe it's okay until the day you decide to clean the windows after a couple of beverages.

Peas: yes to peas. If I aspired to create a FPS I'd include peas.

Doesn't look any better second time round. Even the cat turned her nose up and walked away.

Originally Posted by Looper

When I picture fish pie in my minds eye it has peas in it. I am not sure where I got that mental image from but I have to follow my vision.

Chopped gherkins instead of peas also works. Rather than 'deconstructed', prefer the mashed potato on top and baked in the oven like a cottage/sheperds pie.

^ Indeed, never add peas to anything you are going to cook for more than 5 mins, it ruins them- better to serve them separately

Originally Posted by malmomike77

^ Indeed, never add peas to anything you are going to cook for more than 5 mins, it ruins them- better to serve them separately

You are probably right, although like Looper I have a mental image of peas in my fish pie. A quick check of the interweeby suggests peas are peasona non grata in fish pies. I found one that adds them to the mash topping, which seems a bit odd.

Fish pie with pea & dill mash recipe | BBC Good Food

Anything with creme fraiche is dead in the water here anyway.

Originally Posted by Shutree

You are probably right, although like Looper I have a mental image of peas in my fish pie. A quick check of the interweeby suggests peas are peasona non grata in fish pies. I found one that adds them to the mash topping, which seems a bit odd.

Fish pie with pea & dill mash recipe | BBC Good Food

Jeesus Kerist. They've made it look worse than Looper's effort.

It's only healthy cos no-one's going to eat that, which will save on the day's calorie intake.

This my go-to recipe for fish pie: Luxury Fish Pie with Rosti Caper Topping | Recipes | Delia Online

I think I posted the dish on here a few years ago (just looked back through the 'Kitchen' forum and found it: PAG's Sunday Seafood Pie).

Originally Posted by Troy

Doesn't look any better second time round. Even the cat turned her nose up and walked away.

Harsh.

But Fair.

Where is the pie?