Four steps. That’s all it takes. (Apart from the sub-steps for each of the four steps..;. but that’s all, honest. And at the end of those few steps and sub-steps, you get this gently spiced pie with a crisp cheesy mashed potato topping. You can use whatever fish you like in this, I guess. I bought a fish pie mix from the supermarket, so there were two-inch pieces of salmon, cod and smoked haddock.
If you’ve read the recipe and you’re wondering why I didn’t add salt to the mashed potato or to the white sauce, it’s because I found out the hard way that salt water fish are salty in themselves, unlike fresh water fish. I’ve come close to making a fish dish inedible because I added salt… so I’m now a little less ignorant and passing on my wisdom (!) to you.
I don’t have anything else to say on this topic, so shall we move on to the recipe? Yep… I thought you’d want that.
I wasn’t even going to post this originally, because there’s absolutely no recipe involved. But Pete convinced me to put it up anyway, because he said it might be of use to someone as a quick, easy idea for a meal.
Whiting is something I associate with Alice in Wonderland (The Mock Turtle’s song, specifically – “Will you walk a little faster, said a whiting to a snail…”). So if I said I just couldn’t resist buying two butterflied fillets of whiting when I was in Morrisons today, I’m sure you’d understand.
I like conducting my little fish experiments on my husband, since I’m vegetarian, and by and large he’s a willing enough participant. Today’s experiment was really rather basic. I had a jar of Sacla tomato and olive stir-in sauce. All I did was place the whiting fillets in a small baking dish, pour the sauce over to cover the fish completely. Then I baked it at 180C/350F for about 25 minutes. Served with potato salad with a honey-mustard dressing and coleslaw, it was a quick but simple dinner for Pete.
In case you only have normal fish fillets (rather than butterflied) you can still cook it the same way, but just make sure that the fish is cooked through completely, by inserting a knife in the thickest part (after 25 minutes). The fish should be opaque all the way when it is cooked. Continue reading →
I’m very nervous when it comes to cooking fish. Most of them take so little time to cook… and there seems to be such a narrow window of opportunity for that perfect moment between undercooked and overcooked fish. Plus there’s the added anxiety of getting the side dishes ready at the same time as the fish so that there’s no waiting for one or the other. (But this could well be just MY problem.)
Anyway, I bought three medium sardines for Pete’s supper yesterday. The fishmonger at Morrisons kindly beheaded the fish on request and cleaned out the guts. The bones, however, were very much in the fish. They were tiny but definitely hard enough to make their presence felt. I was kind of worried about this, but Pete assured me that it was not a problem, that he would eat the fish carefully, and that yes, most fish-lovers would eat around the bones, picking them out as they went along. It seemed (and I continue to feel that way) like a heck of a lot of trouble to go to – but evidently most people are not as lazy as me! Besides, according to Pete, sardines are very very tasty fish.