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« Tallinn: Culinary City Snapshot | Main | Bi-partisan berry pie »

Feb 21, 2007

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Comments

Piperita

Gorgeous!!!
I love fish pies!

Michelle

Oh my! This looks wonderful! All of your photos are just incredible! Well done! :)

Margaret Wise

Lovely! I have tried lots of fish pie recipes - and I am sure you must have done too. This one looks superb.

Monika Korngut

Beautiful photos. I wish I could have a bite. :)

Delicious, all the best,

Monika Korngut

Susan from Food "Blogga"

Growing up Providence, Rhode Island, I had never heard of a fish pie. It wasn't until our honeymoon in London that my husband had his first taste and fell in love with it. I've never made one, but your appetizing entry and delicious photos have tempted me (and I'm a vegetarian). But since my husband isn't,I'll definitely make it for him. Thanks!

Jeanne

Oh, what happy memories that picture awakens in my tastebuds!! Let me assure everyone that this probably is the *best* fish pie in the world - decadent and comforting and beautiful. What more could you possibly want? Thanks for sharing your WTSIM entry with me Johanna :)

Pille

The fish pie looks absolutely stunning, Johanna (as does the baby blue oven dish!). I made a fish pie, too, though rather different one. Yours is really-really tempting, but do you think it'd work without shrimps, too??
Can't wait to see what's the theme for your hosting round next week:)

astrid

That sounds and looks very delicious - and it sounds very easy to prepare.

I'll certainly do this one - maybe next week for my colleagues at work!

happy greetings from vienna (we had the first snow this night for this winter, but it already disappeared..)
Astrid

Ben

Looks great Johanna. I made one very similar the other day but with the perky addition of a scoop each of cockles and mussels. I used the liquor from cooking them (topped up with a similar volume of milk) to poach some smoked haddock and halibut. All of which made the creamy bechamel even richer and fishier. Lovely. I think the real joy of fish pie is in using what ever takes your fancy when you get to the fish counter. Prawns, squid and even baby octopus have got a look in in the past. A winning winter staple.

Jodi

I made this last night and i have to say it was THE best fish pie i have ever tasted. My other half had 2nd's and is wondering if there is a posibility of fish pie again this week - a definate hit! well done :)

John Gilligan

I have tried using Jerusalem artichokes in a dry mash made from baked potatoes. It was a similar idea to your scallops and artichokes recipe. It compromises texture, but gains in flavour.

For the contents, I flavour the sauce much more strongly by infusing the milk with shallots for 6-8 hours along with just the skins from the fish. Like you I don't add the flesh of the fish until the highly flavoued Bechamel is going in and rely on the oven to cook the fish to a transluency. I also add peas and sweetcorn from time to time, and increasingly avoid salmon altogether and just use Haddock and/or cod with a few small prawns for colour.

johanna

Hi John,

thanks so much for your feedback and suggestions, as always they are very much appreciated!

Kind regards
johanna

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