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)