Memories of London and Fisherman’s Pie

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London: gorgeous grey skies, gastro pubs and good grub. I spent a year and half working and living in the outskirts of downtown London. It took some getting used to after living in the prim, and very organised suburb of Bethesda in Maryland.

Like all experiences, the end result far outweighed the few negatives of an otherwise satisfying extended stay. One of the things I miss most is the butter – oh yum! -, exceptional Indian, Thai, and Arabic cuisine. But there are a few British dishes that I loved to bits and so, I tried to recreate in Trinidad.

A traditional British Fisherman’s Pie or Fish Pie is a comforting and soulful dish and easy to make too! It’s usually pieces of any kind of flaky yet sturdy fish – halibut, salmon, cod etc., works well – that’s smothered in a creamy bechamel sauce, fresh veggies and topped with whipped potatoes and cheese. It’s baked until the top is golden brown and delicious.

My version is lighter as I’ve substituted the bechamel sauce with a home-made vegetable stock. It’s a dish that I really recommend that you try. It’s healthy, easy to make and have I mentioned how yummy it is?!

Here’s how you can make your own, but keep in mind that you are the master of your kitchen. Adjust and add as you like. For more technical recipes with precise measurements, click on the title – Fisherman’s Pie. 

Cooking time: 1 hour, 30 minutes

Serves 2-4

Ingredients:

  • 4-6 large potatoes – peeled chopped and boiled for mashing
  • 2 fillets of salmon, cod or halibut – you can use pieces of each or just one type.
  • 1 head of garlic –  for stock (use less if you so desire)
  • 1 carrot – half for the stock and half chopped and cubed
  • 1 onion chopped – for stock
  • 1 cup of frozen peas and corn
  • 2 tbs butter
  • Half and half – use milk if you must and average for whipping potatoes
  • 1/4 cup shredded cheese
  • Salt – to taste

Method:

Note: In Trinidad and around the Caribbean, most or all proteins are marinated overnight using lime, bhandhaniya, garlic, pepper, salt. Do this a few hours ahead.

Pre-heat oven to 350. For the stock, add onion, garlic, carrots to a half a cup of water and boil for about 30 minutes. Strain the cooked vegetables and reserve the stock. Peel, chop and boil potatoes. Whip as per usual mashed potatoes method.

In a small, deep baking dish, layer fish at the bottom. Add peas, corn, carrots and cover with vegetable stock. Only add enough to cover the top of the fish ever so slightly. Top off with whipped potatoes, add shredded cheese and place in the middle of the oven. Bake uncovered until golden brown.

So, there you have it. Have a go and let me know how it works!

 

 

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