Fish pie

Fish pie appears in 2 cookbooks in the collection. Each sheet is the recipe as that book's index lists it; open one to see it in the book.

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)
176Heston Blumenthal At Home
Heston Blumenthal At Home, p. 176, 178
The Secret of Cooking Recipes for an Easier Life in the Kitchen, p. 14