Fisherman’s Pie
Ingredienz.
Imperial (English) Metric (foreign)
Two smoall onions, choppt 2x25grms onions
Two tablespoonz of oil 2x15ml spoons of oil
Foa ounzes of carrot cut fin 100grms of finely cut carrot
Two tablespoonz of flowa 2x15ml spoons of flour
Free quawtas of a pint of infused milk 350ml of infused milk
Foa ounzes of Cod loin 100grms of cod loin
Free ounzes of Hake 75grms of hake
Foa ounzes of smoked ‘addock 100grms of smoked haddock
Ten mussels, fifteen praawns 10 mussels, 15 prawns
Fifteen strips of light cured ‘am, cut fin 15 strips finely cut lightly cured ham
Foateen ounzes of mashed spud 400grms of buttered mashed potato
Foa the fish stock
Two sticks of celri, choppt 2 sticks of celery
One ruff choppt fennel bulb one fennel bulb, coarsely cut
‘arf a ‘ead of garlic half of one head of garlic
Two dried chillis 2 dried chillies
Two tablespoonz of oil 2x15ml spoons of oil
One glaas of Montagny Premier Cru 1x25ml of dry white wine
Six pintz of wautta 2.5 litres of water
The juice an’ zest of a lemon juice and zest of one lemon
Free bay leeves 3 bay leaves
Six sprigs of flat parsley 6 sprigs of flat leaved parsley
One teaspoon of thyme 1x15ml of thyme
Assortid bones an’ eads of fish from the monger 500grms selection of fish bones
‘Ow to make the Sawse
The most important fing abawt this dish is that you ‘ave gotta get all your ingredienz from Billingsgate becawse it is fresh. I gotta a mate daan there an ‘ee gets mi the freshist bits of fish goin’. Anuvva important fing is that you takes care wen you makes the sawse. In a large fryin’ pan you sweats off two choppt smoall onions in abawt two tablespoonz of olive oil. At dis point you could add foa ounzes of carrot, cut fin. Sprinkul two tablespoonz of flowa into the mix to make a roo. You shoulda prepared yoa milk earlier by simmerin’ free quawtas of a pint wiv an onion, clove, a bay leaf, fresh from the gardin, an’ a piece of carrot. Add yoa infused milk wiv a glaas of ‘ome made fish stock slowly to the pan, to make the sawse, stirring awl the time so you don’t get no lumps.
Fish stock.
The basic ingredienz foa the stock are fish bones. ‘Eavier, densa fish such ‘as, turbot, sole an’ monkfish can produce a glutinous, full flavoured stock whilst lighter bone fish like, cod, mullet, John Dory an’ plaice tend to be lighter an’ normally gives you a clear, refreshin’ stock . But, don’t use oily fish bones becawse they make a stock that tastes like cat piss. If the fish monger offers you the ‘eads don’t forget to wash them an’ discard the gills an’ the eyes, unless you wants them to see into next week. Ha, ha that’s a joke.
Sweat two choppt sticks of celry, arf a ruff choppt fennel bulb, arf a ‘ead of garlic ‘an two dried chillis in a laarge pan wiv two tablespoonz of oil. Wash an’ chop the bones an’ add to vege; sweat foa anuvva foa minits. Bung in a glaas of wine, preferably Montagny Primier Cru, six pintz of wautta, the juice an’ zest from a lemon, free bay leeves, six sprigs of flat parsley an’ a teaspoon of thyme. Simma foa twenty minits skimmin’ off any scum. Stop an’ strain whilst the stock is still clear. Reduce the liquor by arf an’ stoa in manageable sizes.
Usin’ only fresh fish: foa ounzes of cod loin, free ounzes of hake, foa ounzes of smoked ‘addock an’ some uvva bits, perhaps some mussels, praawns an’, if your really clevva, some fin strips of light cured ‘am, arrange in a large dish. Add your sawse an’ carefully fawk foateen ounzes of mash spud on the top. Bake in an oven at 180 foa 15 minits until nice an’ braan. It’s the dogs.
