Grandpa Bob always said I should keep a diary. When you get older too often you forget the little things that made you laugh. A diary lets you enjoy those moments again and reminds you of what makes you happy. Fred and I spend a lot of our time cooking, eating and drinking well. So this is just a diary of the little things that make us happy and keep us sane. I hope you find it interesting. The Greedy Rat
The fishy bits: smoked haddock, (lightly) smoked salmon, monkfish, squid & prawns. The pie mix sauce: cream and milk base with bay leaf, parsley stalks celery, dill, spring onion and Dijon mustard. Topping: mashed potato and gruyere cheese.
Stock base: Infuse the milk with the bay leaf, celery, dill and smoked haddock & salmon (whole fillets with skin on). Bring to just before the boil, turn off and leave to infuse.
Remove smoked haddock & salmon, from the sauce and flake into chunks then set aside.
Strain the milk ( to remove stock veg and any fish scales).
Make the sauce: make a roux and then add the infused milk to create a thickened white sauce. Add finely chopped dill, dijon mustard and season.
Prepare the rest of the fish by chopping into chunks and then start building the pie.
Add spring onions then the sauce to the fish.
Mash Potato Topping:
Bake potatoes, then scoop out, mash and mix in gruyere & some spring onion.