Fish pie
Ingredients
- 12.5g salt
- 12.5g white granulated sugar
- 250g salmon fillet, skin removed
- 15 baby onions
- Olive oil
- 15g unsalted butter
- 2 medium onions, peeled and finely sliced
- 4 cloves of garlic, peeled and finely sliced
- 40g dry white wine
- 20g dry white vermouth
- 50g smoked haddock, cut into 2cm pieces
- 200g fish stock (p.42)
- 125g whole milk
- 125g double cream
- 2 tbsp agar-agar flakes (specialist ingredients, p.394)
- Pommes purées (p.258)
- 10g horseradish sauce
- Worcestershire sauce, 12 drops
- 15g wholegrain mustard
- To finish and serve
- 16 raw peeled prawns, cut in half lengthways
- 250g smoked haddock, cut into 2cm pieces
- 80g frozen peas, defrosted
- 5g chives
- 5g parsley leaves
- 5g tarragon leaves
- Salt
- Sand and sea foam topping (optional, overleaf)
- Groundnut or grapeseed oil
- 150g panko (specialist ingredients, p.395)
- 10g unsalted butter
- 20g peeled and finely sliced shallot (approx. ½ banana shallot)
- 1 clove of garlic, peeled and finely chopped
- 10g dry white vermouth
- 20g dry white wine
- 400g de-ionized water (specialist ingredients, p.394)
- 5g dried kombu sheets (specialist ingredients, p.394)
- 10g dried shiitake mushrooms
- 2 parsley stalks
- 1 tsp soya lecithin (specialist ingredients, p.395)
Instructions
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