Main: Lyndey Milan’s Fish Pie
From the Selector Magazine
Dessert: Summer Fruit Crostata
From the Tasty recipe data base
“The gentle art of gastronomy is a friendly one. It hurdles the language barrier, makes friends among civilised people and warms the heart”. Samuel Chamberlain
Hi Everyone!
Welcome back, hope you’ve had a great week. Well, it’s been over a year since I last tried a fish pie. Fish is a tricky thing in my house because it is received with joy from only half of the family. This makes getting it into the diet a little tricky. When I saw this Fish Pie recipe by Lyndey Milan I thought is was certainly worth a go. So as per the purpose of this blog, I will always give you the good, the bad and the ugly.
Without a doubt you must buy good fresh fish from the monger. It is not a difficult recipe and can be done last minute after a busy day at work. It consists of three different types of fish. I bought ling, salmon and smoked cod as per the recipe. The colours were fabulous.
Next time I would use a greater proportion of the smoked cod. This is of course personal preference but I just love that smoky taste. Prawns would also go really well. It is a delicious creamy sauce with added flavour from the fennel and mustard. The MAV really enjoyed this fish pie which surprised me, however, my youngest son felt it was “too fishy”. Can’t please everyone I guess. I would suggest to you to cook the fennel longer than the suggested 5 minutes because it remained quite firm in the pie and was commented on by some at the table.
An absolute plus was serving this pie with mushy peas. I haven’t had them for many years and believe me I’ll be doing them again very soon. I have included the recipe here.
All up the main meal received 7.5 out of 10. Hmmmmm, not too bad I guess.
Now after putting on a wee bit of bulk during COVID, I was looking for some lighter desserts and came across this wonderful rustic Italian Crostata. It is more dense than the French version (Galette). The dough is heavy and when you rest it in the fridge before rolling don’t be put off by how solid it feels when you take it out. Just wait a few minutes to allow it to soften slightly. There is no custardy base for this tart. Really just the crust and the fresh fruit. There is nothing fancy about this dessert, it just looks rough and inviting when you take it out of the oven. I served it warm with low fat ice-cream and we all felt very proud of ourselves for going low fat, well lower – okay, okay that’s our story and we’re sticking to it. 9.5/10 for this yummy treat.
Not quite sure about the fish pie, (just because of my family’s tastes) but I will definitely be cooking the Summer Fruit Crostata again.
Until next week..
From my table to yours with love x
