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A fish pie isn’t one without eggs

  • By Francesca Rilotelli
  • Published 11/29/2012

It’s difficult to name a meal that warms the cockles (quite literally!) on a cold winter’s evening than a deliciously rich fish pie. Those lovely pieces of delicate fish, combined with golden mash potato all served in a rich and moreish roux sauce is enough to make you never leave the house once you’ve finished it. Obviously fish pie is, and has been a family favourite for generations, so it comes as no surprise that there are plenty of recipes out there if you have never attempted this classic out there to get you started.

All the recipe variants you will find out there will feature many of the same ingredients so really it’s up to you to decide which one you go for – but wait! I recently discovered that chef Marco Pierre White’s version features a delicious-sounding layer of hard boiled eggs in between the mashed potato and fish and roux sauce mixture! It sounded fantastic to me, so I took a closer look at the recipe and learned that it’s actually quite a tradional thing to have a layer of quarterised hard-boiled eggs before the mash potato comes into play as it bring in another aspect of taste and texture – and what a delicious one it is!

For the fish pie recipe itself it’s actually pretty standard, and you’ll need all the regular ingredients such as fish stock cubes, butter, flour, cheddar, double cream, 100g of fish, as well as leeks and potatoes. Creating this most delicious of fish based meals is relatively quick and definitely enjoyable even if you were using only the basic ingredients alone, but that that extra layer of eggy goodness (both as a layer on its own and as yolks mixed into the mash) makes this great British classic even better than ever.

It’s definitely worth having a go at this, make sure you just have some eggs on your shopping list so you can make it better than ever!

About the Author : Francesca Rilotelli is writing about Fish pie



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