FISH PIE How to Make Fishermans Pie recipe


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20 comments

  1. Why waste those minutes messing around adding cold liquid to the roux in increments when you can add hot liquid to the roux and have a virtual instant desired thickening? Don’t believe those that say adding a hot liquid to a hot roux makes it lumpy which is quite frankly nonsense. Also it would give the filling flavour more depth if some concentrated fish stock was added ( somewhere between a veloute and bechemel ). .

  2. This looks fantastic! I remember being offered fish pie as a kid and I wouldn’t touch it because I don’t like fish much. However, I KNOW I would love this. Could you come and make it fo rme please? LOL.

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