Our Signature Fish Pie is the pride of the school. It has been served to royalty, to rivals and, once, to a very confused goose. Here is the basic recipe and eight ways to vary it.
The basic pie
Ingredients:
- 500 grams of white fish, flaked
- 200 grams of smoked fish, also flaked
- 300 millilitres of milk
- A spoonful of flour
- A knob of butter
- A potato, mashed to the consistency of a decision
- Peas, for tradition
Poach the fish in the milk until it gives up. Make a sauce with the butter, flour and the poaching milk, stirring until it coats the spoon. Fold in the fish, the peas and a tiny amount of parsley. Pour into a dish, and cover with mash. Rake the top with a fork so it looks like a sea in a storm. Bake until golden.
Variation one: the Salmon Special
Replace half the white fish with salmon. Add a squeeze of lemon, which the cat will not appreciate and the human will.
Variation two: the Double Smoke
Use only smoked fish. Serve with a window open.
Variation three: the Prawn Surprise
Add prawns. The surprise is that they are prawns.
Variation four: the Tuna Tower
Use tinned tuna, and build the mash into a tall turret. It will fall over. That is part of the design.
Variation five: the Haddock Hug
Wrap the filling in a layer of puff pastry, as if for a coat.
Variation six: the Sardine Sunset
Arrange sardines in a fan on top, so that they catch the light.
Variation seven: the Mackerel Mood
Add mustard and a mood.
Variation eight: the Pie Without Pie
Serve only the filling, in a bowl. Call it a stew. Receive no complaints.
“A pie is a hug with a lid.” Dean Escoffier Mittens
Final note
Please let the pie cool before eating. Cats who eat hot pie are known to scream. Your teacher is not responsible for the volume.
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