Fisherman's pie
 

I boiled some milk with half an onion, 3 bay leaves and some peppercorns
and left the mix to steep for a couple of hours, after which I removed the
additions. I then poached some haddock and sole fillets in the flavoured
milk until cooked, removed fish and flaked it. Then made a sauce with the
milk, some butter and flour. Put some of the sauce in a couple of deep pie
dishes followed by the fish and then more sauce. Added some cooked shrimp
and scallops and tooped the pies with mashed potato. 30 minutes in the oven
to brown the topping.
Served with mixed veggies and a decent chardonnay.
One pie to Son's, the other for me.
To quote Dave: "It was delicious!"

Fisherman's pie
 

On Monday, February 1, 2021 at 12:42:02 AM UTC-5, Graham wrote:
> I boiled some milk with half an onion, 3 bay leaves and some peppercorns
> and left the mix to steep for a couple of hours, after which I removed the
> additions. I then poached some haddock and sole fillets in the flavoured
> milk until cooked, removed fish and flaked it. Then made a sauce with the
> milk, some butter and flour. Put some of the sauce in a couple of deep pie
> dishes followed by the fish and then more sauce. Added some cooked shrimp
> and scallops and tooped the pies with mashed potato. 30 minutes in the oven
> to brown the topping.
> Served with mixed veggies and a decent chardonnay.
> One pie to Son's, the other for me.
> To quote Dave: "It was delicious!"

I'm glad it was delicious, but I can't imagine cooking the fish until
it was done and then baking it for another 30 minutes. Perhaps
my imagination needs a little tweaking.

Cindy Hamilton

Fisherman's pie
 

On 01/02/2021 09:50, Cindy Hamilton wrote:
> On Monday, February 1, 2021 at 12:42:02 AM UTC-5, Graham wrote:
>> I boiled some milk with half an onion, 3 bay leaves and some peppercorns
>> and left the mix to steep for a couple of hours, after which I removed the
>> additions. I then poached some haddock and sole fillets in the flavoured
>> milk until cooked, removed fish and flaked it. Then made a sauce with the
>> milk, some butter and flour. Put some of the sauce in a couple of deep pie
>> dishes followed by the fish and then more sauce. Added some cooked shrimp
>> and scallops and tooped the pies with mashed potato. 30 minutes in the oven
>> to brown the topping.
>> Served with mixed veggies and a decent chardonnay.
>> One pie to Son's, the other for me.
>> To quote Dave: "It was delicious!"
>
> I'm glad it was delicious, but I can't imagine cooking the fish until
> it was done and then baking it for another 30 minutes. Perhaps
> my imagination needs a little tweaking.
>
It tastes much better than it sounds.

Fisherman's pie
 

On Sun, 31 Jan 2021 22:41:58 -0700, Graham > wrote:

>I boiled some milk with half an onion, 3 bay leaves and some peppercorns
>and left the mix to steep for a couple of hours, after which I removed the
>additions. I then poached some haddock and sole fillets in the flavoured
>milk until cooked, removed fish and flaked it. Then made a sauce with the
>milk, some butter and flour. Put some of the sauce in a couple of deep pie
>dishes followed by the fish and then more sauce. Added some cooked shrimp
>and scallops and tooped the pies with mashed potato. 30 minutes in the oven
>to brown the topping.
>Served with mixed veggies and a decent chardonnay.
>One pie to Son's, the other for me.
>To quote Dave: "It was delicious!"

I used to do something similar but using smoked haddock, haven't made
it in years, think I shall make the effort to make it again, always
delicious.

Fisherman's pie
 

In article >,
says...
>
> I boiled some milk with half an onion, 3 bay leaves and some peppercorns
> and left the mix to steep for a couple of hours, after which I removed the
> additions. I then poached some haddock and sole fillets in the flavoured
> milk until cooked, removed fish and flaked it. Then made a sauce with the
> milk, some butter and flour. Put some of the sauce in a couple of deep pie
> dishes followed by the fish and then more sauce. Added some cooked shrimp
> and scallops and tooped the pies with mashed potato. 30 minutes in the oven
> to brown the topping.
> Served with mixed veggies and a decent chardonnay.
> One pie to Son's, the other for me.
> To quote Dave: "It was delicious!"

One of our favourites, except we replace the sole with cod and
salman.

Janet UK

Fisherman's pie
 

On Mon, 1 Feb 2021 14:15:39 -0000, Janet wrote:

> In article >,
> says...
>>
>> I boiled some milk with half an onion, 3 bay leaves and some peppercorns
>> and left the mix to steep for a couple of hours, after which I removed the
>> additions. I then poached some haddock and sole fillets in the flavoured
>> milk until cooked, removed fish and flaked it. Then made a sauce with the
>> milk, some butter and flour. Put some of the sauce in a couple of deep pie
>> dishes followed by the fish and then more sauce. Added some cooked shrimp
>> and scallops and tooped the pies with mashed potato. 30 minutes in the oven
>> to brown the topping.
>> Served with mixed veggies and a decent chardonnay.
>> One pie to Son's, the other for me.
>> To quote Dave: "It was delicious!"
>
> One of our favourites, except we replace the sole with cod and
> salman.
>
> Janet UK

I was using up stuff in the freezer. Salmon or some smoked fish (haven't
seen any in the SMs) would have improved it.

Fisherman's pie
 

On Mon, 01 Feb 2021 08:16:06 -0400, Lucretia Borgia wrote:

> On Sun, 31 Jan 2021 22:41:58 -0700, Graham > wrote:
>
>>I boiled some milk with half an onion, 3 bay leaves and some peppercorns
>>and left the mix to steep for a couple of hours, after which I removed the
>>additions. I then poached some haddock and sole fillets in the flavoured
>>milk until cooked, removed fish and flaked it. Then made a sauce with the
>>milk, some butter and flour. Put some of the sauce in a couple of deep pie
>>dishes followed by the fish and then more sauce. Added some cooked shrimp
>>and scallops and tooped the pies with mashed potato. 30 minutes in the oven
>>to brown the topping.
>>Served with mixed veggies and a decent chardonnay.
>>One pie to Son's, the other for me.
>>To quote Dave: "It was delicious!"
>
> I used to do something similar but using smoked haddock, haven't made
> it in years, think I shall make the effort to make it again, always
> delicious.

Haven't been able to find any smaked cod or haddock in the SMs.

Fisherman's pie
 

On Mon, 1 Feb 2021 10:02:09 +0000, S Viemeister wrote:

> On 01/02/2021 09:50, Cindy Hamilton wrote:
>> On Monday, February 1, 2021 at 12:42:02 AM UTC-5, Graham wrote:
>>> I boiled some milk with half an onion, 3 bay leaves and some peppercorns
>>> and left the mix to steep for a couple of hours, after which I removed the
>>> additions. I then poached some haddock and sole fillets in the flavoured
>>> milk until cooked, removed fish and flaked it. Then made a sauce with the
>>> milk, some butter and flour. Put some of the sauce in a couple of deep pie
>>> dishes followed by the fish and then more sauce. Added some cooked shrimp
>>> and scallops and tooped the pies with mashed potato. 30 minutes in the oven
>>> to brown the topping.
>>> Served with mixed veggies and a decent chardonnay.
>>> One pie to Son's, the other for me.
>>> To quote Dave: "It was delicious!"
>>
>> I'm glad it was delicious, but I can't imagine cooking the fish until
>> it was done and then baking it for another 30 minutes. Perhaps
>> my imagination needs a little tweaking.
>>
> It tastes much better than it sounds.

Thscallops were fine and not at all tough. I forgot to write that I added a
small amount of basil.
My sister makes the white sauce and cooks the fish in that, saving one
fiddly step. She also flavours hers with a little curry.

Fisherman's pie
 

On Mon, 1 Feb 2021 08:32:19 -0700, Graham > wrote:

>On Mon, 1 Feb 2021 14:15:39 -0000, Janet wrote:
>
>> In article >,
>> says...
>>>
>>> I boiled some milk with half an onion, 3 bay leaves and some peppercorns
>>> and left the mix to steep for a couple of hours, after which I removed the
>>> additions. I then poached some haddock and sole fillets in the flavoured
>>> milk until cooked, removed fish and flaked it. Then made a sauce with the
>>> milk, some butter and flour. Put some of the sauce in a couple of deep pie
>>> dishes followed by the fish and then more sauce. Added some cooked shrimp
>>> and scallops and tooped the pies with mashed potato. 30 minutes in the oven
>>> to brown the topping.
>>> Served with mixed veggies and a decent chardonnay.
>>> One pie to Son's, the other for me.
>>> To quote Dave: "It was delicious!"
>>
>> One of our favourites, except we replace the sole with cod and
>> salman.
>>
>> Janet UK
>
>I was using up stuff in the freezer. Salmon or some smoked fish (haven't
>seen any in the SMs) would have improved it.

I didn't want to appear lowbrow but was going to comment yesterday
that the recipe sounded like a good way to use up stuff in the
freezer. I believe I have everything. I would cod and halibut.
I'm thinking about it. It would horrify my midwestern husband. Maybe
a smaller version -- pot pie or some sort of small pie.
Janet US

Fisherman's pie
 

On 01/02/2021 15:37, Graham wrote:

> Thscallops were fine and not at all tough. I forgot to write that I added a
> small amount of basil.

Basil? Hmm. I've never considered using that in my fish pie. Lemon
thyme, perhaps.

> My sister makes the white sauce and cooks the fish in that, saving one
> fiddly step. She also flavours hers with a little curry.

Never used curry in it either, although I have a cousin who uses curry
in her mac-and-cheese.

Fisherman's pie
 

On 2021-02-01 10:33 a.m., Graham wrote:
> On Mon, 01 Feb 2021 08:16:06 -0400, Lucretia Borgia wrote:
>
quote Dave: "It was delicious!"
>>
>> I used to do something similar but using smoked haddock, haven't made
>> it in years, think I shall make the effort to make it again, always
>> delicious.
>
> Haven't been able to find any smaked cod or haddock in the SMs.


I remember my mother making Fin and Haddie when I was a kid and I
thought it was revolting and refused to eat it. I later learned to
appreciate smoked fish. I don't think I want to take a chance making it,
but if I saw it on a restaurant menu I would like to give it a try.

Fisherman's pie
 

On Mon, 1 Feb 2021 15:52:26 +0000, S Viemeister wrote:

> On 01/02/2021 15:37, Graham wrote:
>
>> Thscallops were fine and not at all tough. I forgot to write that I added a
>> small amount of basil.
>
> Basil? Hmm. I've never considered using that in my fish pie. Lemon
> thyme, perhaps.
>
>> My sister makes the white sauce and cooks the fish in that, saving one
>> fiddly step. She also flavours hers with a little curry.
>
> Never used curry in it either, although I have a cousin who uses curry
> in her mac-and-cheese.

Her fish pie is very popular with friends as it is with me when I visit:-)

Fisherman's pie
 

On Mon, 1 Feb 2021 11:08:24 -0500, Dave Smith wrote:

> On 2021-02-01 10:33 a.m., Graham wrote:
>> On Mon, 01 Feb 2021 08:16:06 -0400, Lucretia Borgia wrote:
>>
> quote Dave: "It was delicious!"
>>>
>>> I used to do something similar but using smoked haddock, haven't made
>>> it in years, think I shall make the effort to make it again, always
>>> delicious.
>>
>> Haven't been able to find any smaked cod or haddock in the SMs.
>
>
> I remember my mother making Fin and Haddie when I was a kid and I
> thought it was revolting and refused to eat it. I later learned to
> appreciate smoked fish. I don't think I want to take a chance making it,
> but if I saw it on a restaurant menu I would like to give it a try.

We often had kippers when I was a child. These days I limit the amount of
smoked food in my diet. The chemistry horrifies me.

Fisherman's pie
 

In article >,
says...
>
> On Mon, 1 Feb 2021 14:15:39 -0000, Janet wrote:
>
> > In article >,
> > says...
> >>
> >> I boiled some milk with half an onion, 3 bay leaves and some peppercorns
> >> and left the mix to steep for a couple of hours, after which I removed the
> >> additions. I then poached some haddock and sole fillets in the flavoured
> >> milk until cooked, removed fish and flaked it. Then made a sauce with the
> >> milk, some butter and flour. Put some of the sauce in a couple of deep pie
> >> dishes followed by the fish and then more sauce. Added some cooked shrimp
> >> and scallops and tooped the pies with mashed potato. 30 minutes in the oven
> >> to brown the topping.
> >> Served with mixed veggies and a decent chardonnay.
> >> One pie to Son's, the other for me.
> >> To quote Dave: "It was delicious!"
> >
> > One of our favourites, except we replace the sole with cod and
> > salman.
> >
> > Janet UK
>
> I was using up stuff in the freezer. Salmon or some smoked fish (haven't
> seen any in the SMs) would have improved it.

Smkts here sell a bag of pieces of mixed fish labelled "fish pie mix".

Doesn't include prawns so I buy those separartely

J likes to add a few capers when he makes it.

Janet UK

Fisherman's pie
 

On 2021-02-01 11:15 a.m., Graham wrote:
> On Mon, 1 Feb 2021 11:08:24 -0500, Dave Smith wrote:
>
>
>> I remember my mother making Fin and Haddie when I was a kid and I
>> thought it was revolting and refused to eat it. I later learned to
>> appreciate smoked fish. I don't think I want to take a chance making it,
>> but if I saw it on a restaurant menu I would like to give it a try.
>
> We often had kippers when I was a child. These days I limit the amount of
> smoked food in my diet. The chemistry horrifies me.



That is another one that repelled me on my first exposure. My wife
served them for breakfast one Christmas many years ago. I could not
stomach them. I thought I was hungover and sick from drinking too much
laced eggnog the night before. It wasn't. My wife and son and had
recently recovered from a nasty stomach bug. Within a couple hours I had
it bad. They went ahead to my parents' place for the family Christmas
dinner and I stayed home and spent most of the day on the toilet, and
never dared go far from it. it was the stomach bug, perhaps aggravated
by the eggnog, and had nothing to do with the kippers, which, I later
learned, are darned good.

Fisherman's pie
 

In article >,
says...
>
> On Mon, 1 Feb 2021 10:02:09 +0000, S Viemeister wrote:
>
> > On 01/02/2021 09:50, Cindy Hamilton wrote:
> >> On Monday, February 1, 2021 at 12:42:02 AM UTC-5, Graham wrote:
> >>> I boiled some milk with half an onion, 3 bay leaves and some peppercorns
> >>> and left the mix to steep for a couple of hours, after which I removed the
> >>> additions. I then poached some haddock and sole fillets in the flavoured
> >>> milk until cooked, removed fish and flaked it. Then made a sauce with the
> >>> milk, some butter and flour. Put some of the sauce in a couple of deep pie
> >>> dishes followed by the fish and then more sauce. Added some cooked shrimp
> >>> and scallops and tooped the pies with mashed potato. 30 minutes in the oven
> >>> to brown the topping.
> >>> Served with mixed veggies and a decent chardonnay.
> >>> One pie to Son's, the other for me.
> >>> To quote Dave: "It was delicious!"
> >>
> >> I'm glad it was delicious, but I can't imagine cooking the fish until
> >> it was done and then baking it for another 30 minutes. Perhaps
> >> my imagination needs a little tweaking.
> >>
> > It tastes much better than it sounds.
>
> Thscallops were fine and not at all tough. I forgot to write that I added a
> small amount of basil.
> My sister makes the white sauce and cooks the fish in that, saving one
> fiddly step. She also flavours hers with a little curry.

Smoked haddock goes with curry in kedgeree, so why not in pie? I
might try that.

Janet UK

Fisherman's pie
 

On 01/02/2021 16:12, Graham wrote:
> On Mon, 1 Feb 2021 15:52:26 +0000, S Viemeister wrote:
>
>> On 01/02/2021 15:37, Graham wrote:
>>
>>> Thscallops were fine and not at all tough. I forgot to write that I added a
>>> small amount of basil.
>>
>> Basil? Hmm. I've never considered using that in my fish pie. Lemon
>> thyme, perhaps.
>>
>>> My sister makes the white sauce and cooks the fish in that, saving one
>>> fiddly step. She also flavours hers with a little curry.
>>
>> Never used curry in it either, although I have a cousin who uses curry
>> in her mac-and-cheese.
>
> Her fish pie is very popular with friends as it is with me when I visit:-)
>
I may try that someday.

Fisherman's pie
 

On Mon, 1 Feb 2021 16:21:14 -0000, Janet wrote:

> In article >,
> says...
>>
>> On Mon, 1 Feb 2021 10:02:09 +0000, S Viemeister wrote:
>>
>>> On 01/02/2021 09:50, Cindy Hamilton wrote:
>>>> On Monday, February 1, 2021 at 12:42:02 AM UTC-5, Graham wrote:
>>>>> I boiled some milk with half an onion, 3 bay leaves and some peppercorns
>>>>> and left the mix to steep for a couple of hours, after which I removed the
>>>>> additions. I then poached some haddock and sole fillets in the flavoured
>>>>> milk until cooked, removed fish and flaked it. Then made a sauce with the
>>>>> milk, some butter and flour. Put some of the sauce in a couple of deep pie
>>>>> dishes followed by the fish and then more sauce. Added some cooked shrimp
>>>>> and scallops and tooped the pies with mashed potato. 30 minutes in the oven
>>>>> to brown the topping.
>>>>> Served with mixed veggies and a decent chardonnay.
>>>>> One pie to Son's, the other for me.
>>>>> To quote Dave: "It was delicious!"
>>>>
>>>> I'm glad it was delicious, but I can't imagine cooking the fish until
>>>> it was done and then baking it for another 30 minutes. Perhaps
>>>> my imagination needs a little tweaking.
>>>>
>>> It tastes much better than it sounds.
>>
>> Thscallops were fine and not at all tough. I forgot to write that I added a
>> small amount of basil.
>> My sister makes the white sauce and cooks the fish in that, saving one
>> fiddly step. She also flavours hers with a little curry.
>
> Smoked haddock goes with curry in kedgeree, so why not in pie? I
> might try that.
>
> Janet UK

Here are my sister's instructions:
"I make a white sauce flavoured with curry powder, a little cumin, black
pepper some tomato purée to make sauce coloured a dash of lemon juice no
actual measurement as I do it by look. I cut up salmon, cod or haddock
loin, and prawns add this to sauce with one or two mashed up hard boiled
eggs. Stir mixture put it in individual dishes and top with mashed potato."

Fisherman's pie
 

On Mon, 1 Feb 2021 16:36:25 +0000, S Viemeister wrote:

> On 01/02/2021 16:12, Graham wrote:
>> On Mon, 1 Feb 2021 15:52:26 +0000, S Viemeister wrote:
>>
>>> On 01/02/2021 15:37, Graham wrote:
>>>
>>>> Thscallops were fine and not at all tough. I forgot to write that I added a
>>>> small amount of basil.
>>>
>>> Basil? Hmm. I've never considered using that in my fish pie. Lemon
>>> thyme, perhaps.
>>>
>>>> My sister makes the white sauce and cooks the fish in that, saving one
>>>> fiddly step. She also flavours hers with a little curry.
>>>
>>> Never used curry in it either, although I have a cousin who uses curry
>>> in her mac-and-cheese.
>>
>> Her fish pie is very popular with friends as it is with me when I visit:-)
>>
> I may try that someday.

Here are my sister's instructions:
"I make a white sauce flavoured with curry powder, a little cumin, black
pepper some tomato purée to make sauce coloured a dash of lemon juice no
actual measurement as I do it by look. I cut up salmon, cod or haddock
loin, and prawns add this to sauce with one or two mashed up hard boiled
eggs. Stir mixture put it in individual dishes and top with mashed potato."

Fisherman's pie
 

On Mon, 1 Feb 2021 10:29:07 -0700, Graham wrote:

> On Mon, 1 Feb 2021 16:21:14 -0000, Janet wrote:
>
>> In article >,
>> says...
>>>
>>> On Mon, 1 Feb 2021 10:02:09 +0000, S Viemeister wrote:
>>>
>>>> On 01/02/2021 09:50, Cindy Hamilton wrote:
>>>>> On Monday, February 1, 2021 at 12:42:02 AM UTC-5, Graham wrote:
>>>>>> I boiled some milk with half an onion, 3 bay leaves and some peppercorns
>>>>>> and left the mix to steep for a couple of hours, after which I removed the
>>>>>> additions. I then poached some haddock and sole fillets in the flavoured
>>>>>> milk until cooked, removed fish and flaked it. Then made a sauce with the
>>>>>> milk, some butter and flour. Put some of the sauce in a couple of deep pie
>>>>>> dishes followed by the fish and then more sauce. Added some cooked shrimp
>>>>>> and scallops and tooped the pies with mashed potato. 30 minutes in the oven
>>>>>> to brown the topping.
>>>>>> Served with mixed veggies and a decent chardonnay.
>>>>>> One pie to Son's, the other for me.
>>>>>> To quote Dave: "It was delicious!"
>>>>>
>>>>> I'm glad it was delicious, but I can't imagine cooking the fish until
>>>>> it was done and then baking it for another 30 minutes. Perhaps
>>>>> my imagination needs a little tweaking.
>>>>>
>>>> It tastes much better than it sounds.
>>>
>>> Thscallops were fine and not at all tough. I forgot to write that I added a
>>> small amount of basil.
>>> My sister makes the white sauce and cooks the fish in that, saving one
>>> fiddly step. She also flavours hers with a little curry.
>>
>> Smoked haddock goes with curry in kedgeree, so why not in pie? I
>> might try that.
>>
>> Janet UK
>
> Here are my sister's instructions:
> "I make a white sauce flavoured with curry powder, a little cumin, black
> pepper some tomato purée to make sauce coloured a dash of lemon juice no
> actual measurement as I do it by look. I cut up salmon, cod or haddock
> loin, and prawns add this to sauce with one or two mashed up hard boiled
> eggs. Stir mixture put it in individual dishes and top with mashed potato."

I forgot:
"I then cook for about 30 to 35 mins in high oven so top gets nice and
brown. It will be trial and error but everyone loves my recipe but it is
trial and error until you get the formula you like. I always make four and
freeze two."

Fisherman's pie
 

On Mon, 1 Feb 2021 10:29:20 -0700, Graham wrote:

> On Mon, 1 Feb 2021 16:36:25 +0000, S Viemeister wrote:
>
>> On 01/02/2021 16:12, Graham wrote:
>>> On Mon, 1 Feb 2021 15:52:26 +0000, S Viemeister wrote:
>>>
>>>> On 01/02/2021 15:37, Graham wrote:
>>>>
>>>>> Thscallops were fine and not at all tough. I forgot to write that I added a
>>>>> small amount of basil.
>>>>
>>>> Basil? Hmm. I've never considered using that in my fish pie. Lemon
>>>> thyme, perhaps.
>>>>
>>>>> My sister makes the white sauce and cooks the fish in that, saving one
>>>>> fiddly step. She also flavours hers with a little curry.
>>>>
>>>> Never used curry in it either, although I have a cousin who uses curry
>>>> in her mac-and-cheese.
>>>
>>> Her fish pie is very popular with friends as it is with me when I visit:-)
>>>
>> I may try that someday.
>
> Here are my sister's instructions:
> "I make a white sauce flavoured with curry powder, a little cumin, black
> pepper some tomato purée to make sauce coloured a dash of lemon juice no
> actual measurement as I do it by look. I cut up salmon, cod or haddock
> loin, and prawns add this to sauce with one or two mashed up hard boiled
> eggs. Stir mixture put it in individual dishes and top with mashed potato."

I forgot:
"I then cook for about 30 to 35 mins in high oven so top gets nice and
brown. It will be trial and error but everyone loves my recipe but it is
trial and error until you get the formula you like. I always make four and
freeze two."

Fisherman's pie
 

On Mon, 1 Feb 2021 11:19:57 -0500, Dave Smith wrote:

> On 2021-02-01 11:15 a.m., Graham wrote:
>> On Mon, 1 Feb 2021 11:08:24 -0500, Dave Smith wrote:
>>
>>
>>> I remember my mother making Fin and Haddie when I was a kid and I
>>> thought it was revolting and refused to eat it. I later learned to
>>> appreciate smoked fish. I don't think I want to take a chance making it,
>>> but if I saw it on a restaurant menu I would like to give it a try.
>>
>> We often had kippers when I was a child. These days I limit the amount of
>> smoked food in my diet. The chemistry horrifies me.
>
>
>
> That is another one that repelled me on my first exposure. My wife
> served them for breakfast one Christmas many years ago. I could not
> stomach them. I thought I was hungover and sick from drinking too much
> laced eggnog the night before. It wasn't. My wife and son and had
> recently recovered from a nasty stomach bug. Within a couple hours I had
> it bad. They went ahead to my parents' place for the family Christmas
> dinner and I stayed home and spent most of the day on the toilet, and
> never dared go far from it. it was the stomach bug, perhaps aggravated
> by the eggnog, and had nothing to do with the kippers, which, I later
> learned, are darned good.

They are delicious but I always remember fiddling around for the fine,
hair-like bones.
A local fish shop used to hang them on a pole from the ceiling! No
refrigeration in those days, but then, they were genuinely smoked, not
bathed in chemicals.

Fisherman's pie
 

On Mon, 1 Feb 2021 09:15:00 -0700, Graham > wrote:

>On Mon, 1 Feb 2021 11:08:24 -0500, Dave Smith wrote:
>
>> On 2021-02-01 10:33 a.m., Graham wrote:
>>> On Mon, 01 Feb 2021 08:16:06 -0400, Lucretia Borgia wrote:
>>>
>> quote Dave: "It was delicious!"
>>>>
>>>> I used to do something similar but using smoked haddock, haven't made
>>>> it in years, think I shall make the effort to make it again, always
>>>> delicious.
>>>
>>> Haven't been able to find any smaked cod or haddock in the SMs.
>>
>>
>> I remember my mother making Fin and Haddie when I was a kid and I
>> thought it was revolting and refused to eat it. I later learned to
>> appreciate smoked fish. I don't think I want to take a chance making it,
>> but if I saw it on a restaurant menu I would like to give it a try.
>
>We often had kippers when I was a child. These days I limit the amount of
>smoked food in my diet. The chemistry horrifies me.

Hard to find a really good kipper here, for some reason NSians really
don't like herring, other than as bait, whereas I like it coated with
oatmeal and fried, or kippered.

Fisherman's pie
 

On Mon, 1 Feb 2021 10:36:39 -0700, Graham > wrote:

>On Mon, 1 Feb 2021 11:19:57 -0500, Dave Smith wrote:
>
>> On 2021-02-01 11:15 a.m., Graham wrote:
>>> On Mon, 1 Feb 2021 11:08:24 -0500, Dave Smith wrote:
>>>
>>>
>>>> I remember my mother making Fin and Haddie when I was a kid and I
>>>> thought it was revolting and refused to eat it. I later learned to
>>>> appreciate smoked fish. I don't think I want to take a chance making it,
>>>> but if I saw it on a restaurant menu I would like to give it a try.
>>>
>>> We often had kippers when I was a child. These days I limit the amount of
>>> smoked food in my diet. The chemistry horrifies me.
>>
>>
>>
>> That is another one that repelled me on my first exposure. My wife
>> served them for breakfast one Christmas many years ago. I could not
>> stomach them. I thought I was hungover and sick from drinking too much
>> laced eggnog the night before. It wasn't. My wife and son and had
>> recently recovered from a nasty stomach bug. Within a couple hours I had
>> it bad. They went ahead to my parents' place for the family Christmas
>> dinner and I stayed home and spent most of the day on the toilet, and
>> never dared go far from it. it was the stomach bug, perhaps aggravated
>> by the eggnog, and had nothing to do with the kippers, which, I later
>> learned, are darned good.
>
>They are delicious but I always remember fiddling around for the fine,
>hair-like bones.
>A local fish shop used to hang them on a pole from the ceiling! No
>refrigeration in those days, but then, they were genuinely smoked, not
>bathed in chemicals.

If they are properly sliced open, it is possible to take out the back
bone with all the spindly hair bones connected to it.

Fisherman's pie
 

On 01/02/2021 17:29, Graham wrote:

> Here are my sister's instructions:
> "I make a white sauce flavoured with curry powder, a little cumin, black
> pepper some tomato purée to make sauce coloured a dash of lemon juice no
> actual measurement as I do it by look. I cut up salmon, cod or haddock
> loin, and prawns add this to sauce with one or two mashed up hard boiled
> eggs. Stir mixture put it in individual dishes and top with mashed potato."
>
Thanks - I've saved that. Very different from my mother's.

Fisherman's pie
 

On 1/31/2021 11:41 PM, Graham wrote:
> I boiled some milk with half an onion, 3 bay leaves and some peppercorns
> and left the mix to steep for a couple of hours, after which I removed the
> additions. I then poached some haddock and sole fillets in the flavoured
> milk until cooked, removed fish and flaked it. Then made a sauce with the
> milk, some butter and flour. Put some of the sauce in a couple of deep pie
> dishes followed by the fish and then more sauce. Added some cooked shrimp
> and scallops and tooped the pies with mashed potato. 30 minutes in the oven
> to brown the topping.
> Served with mixed veggies and a decent chardonnay.
> One pie to Son's, the other for me.
> To quote Dave: "It was delicious!"
>
My God! the things you British people will do with fish! ;-)


--
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

Fisherman's pie
 

On Mon, 1 Feb 2021 14:15:39 -0000, Janet > wrote:

>In article >,
>says...
>>
>> I boiled some milk with half an onion, 3 bay leaves and some peppercorns
>> and left the mix to steep for a couple of hours, after which I removed the
>> additions. I then poached some haddock and sole fillets in the flavoured
>> milk until cooked, removed fish and flaked it. Then made a sauce with the
>> milk, some butter and flour. Put some of the sauce in a couple of deep pie
>> dishes followed by the fish and then more sauce. Added some cooked shrimp
>> and scallops and tooped the pies with mashed potato. 30 minutes in the oven
>> to brown the topping.
>> Served with mixed veggies and a decent chardonnay.
>> One pie to Son's, the other for me.
>> To quote Dave: "It was delicious!"
>
>One of our favourites, except we replace the sole with cod and
>salman.

Rushdie?

Fisherman's pie
 

On Monday, February 1, 2021 at 9:15:44 AM UTC-5, Janet wrote:
> In article >,
> says...
> >
> > I boiled some milk with half an onion, 3 bay leaves and some peppercorns
> > and left the mix to steep for a couple of hours, after which I removed the
> > additions. I then poached some haddock and sole fillets in the flavoured
> > milk until cooked, removed fish and flaked it. Then made a sauce with the
> > milk, some butter and flour. Put some of the sauce in a couple of deep pie
> > dishes followed by the fish and then more sauce. Added some cooked shrimp
> > and scallops and tooped the pies with mashed potato. 30 minutes in the oven
> > to brown the topping.
> > Served with mixed veggies and a decent chardonnay.
> > One pie to Son's, the other for me.
> > To quote Dave: "It was delicious!"
>
> One of our favourites, except we replace the sole with cod and
> salman.

Many of the grocery stores here on the other side of the Atlantic sell Haddock filets. I wonder if its somehow tastier or not.

Fisherman's pie
 

On Mon, 1 Feb 2021 11:16:02 -0800 (PST), bruce bowser wrote:

> On Monday, February 1, 2021 at 9:15:44 AM UTC-5, Janet wrote:
>> In article >,
>> says...
>>>
>>> I boiled some milk with half an onion, 3 bay leaves and some peppercorns
>>> and left the mix to steep for a couple of hours, after which I removed the
>>> additions. I then poached some haddock and sole fillets in the flavoured
>>> milk until cooked, removed fish and flaked it. Then made a sauce with the
>>> milk, some butter and flour. Put some of the sauce in a couple of deep pie
>>> dishes followed by the fish and then more sauce. Added some cooked shrimp
>>> and scallops and tooped the pies with mashed potato. 30 minutes in the oven
>>> to brown the topping.
>>> Served with mixed veggies and a decent chardonnay.
>>> One pie to Son's, the other for me.
>>> To quote Dave: "It was delicious!"
>>
>> One of our favourites, except we replace the sole with cod and
>> salman.
>
> Many of the grocery stores here on the other side of the Atlantic sell Haddock filets. I wonder if its somehow tastier or not.

The haddock I used (on special at the SM) was from the N.E. Atlantic.

Fisherman's pie
 

On 2021-02-01 12:36 p.m., Graham wrote:
> On Mon, 1 Feb 2021 11:19:57 -0500, Dave Smith wrote:

>> it bad. They went ahead to my parents' place for the family Christmas
>> dinner and I stayed home and spent most of the day on the toilet, and
>> never dared go far from it. it was the stomach bug, perhaps aggravated
>> by the eggnog, and had nothing to do with the kippers, which, I later
>> learned, are darned good.
>
> They are delicious but I always remember fiddling around for the fine,
> hair-like bones.
> A local fish shop used to hang them on a pole from the ceiling! No
> refrigeration in those days, but then, they were genuinely smoked, not
> bathed in chemicals.
>

Reminds me of the time we lived in a heavily Italian community and there
was an Italian supermarket next door to our house. I was kind of grossed
at by rotten old chunks of dust covered something hang on hooks attached
to beams on the ceiling. My wife's old college roommate and her husband
came down for the weekend. We went next door to get something for supper
and she spotted them. Rather than being grossed out, she was thrilled
and ordered some.... Prosciutto. Wow. What a treat.

Fisherman's pie
 

On 2021-02-01 1:03 p.m., Lucretia Borgia wrote:
> On Mon, 1 Feb 2021 09:15:00 -0700, Graham > wrote:
>
>> On Mon, 1 Feb 2021 11:08:24 -0500, Dave Smith wrote:
>> smoked food in my diet. The chemistry horrifies me.
>
> Hard to find a really good kipper here, for some reason NSians really
> don't like herring, other than as bait, whereas I like it coated with
> oatmeal and fried, or kippered.
>

I recently saw an episode of Still Standing that was shot in a small
town in New Brunswick where smoking herring as a major business.

Fisherman's pie
 

On Mon, 1 Feb 2021 14:26:13 -0500, Dave Smith
> wrote:

>On 2021-02-01 12:36 p.m., Graham wrote:
>> On Mon, 1 Feb 2021 11:19:57 -0500, Dave Smith wrote:
>
>>> it bad. They went ahead to my parents' place for the family Christmas
>>> dinner and I stayed home and spent most of the day on the toilet, and
>>> never dared go far from it. it was the stomach bug, perhaps aggravated
>>> by the eggnog, and had nothing to do with the kippers, which, I later
>>> learned, are darned good.
>>
>> They are delicious but I always remember fiddling around for the fine,
>> hair-like bones.
>> A local fish shop used to hang them on a pole from the ceiling! No
>> refrigeration in those days, but then, they were genuinely smoked, not
>> bathed in chemicals.
>>
>
>Reminds me of the time we lived in a heavily Italian community and there
>was an Italian supermarket next door to our house. I was kind of grossed
>at by rotten old chunks of dust covered something hang on hooks attached
>to beams on the ceiling. My wife's old college roommate and her husband
>came down for the weekend. We went next door to get something for supper
>and she spotted them. Rather than being grossed out, she was thrilled
>and ordered some.... Prosciutto. Wow. What a treat.

Was it delicious?

Fisherman's pie
 

On 2/1/2021 1:47 PM, BryanGSimmons wrote:
> On 1/31/2021 11:41 PM, Graham wrote:
>> I boiled some milk with half an onion, 3 bay leaves and some peppercorns
>> and left the mix to steep for a couple of hours, after which I removed
>> the
>> additions. I then poached some haddock and sole fillets in the flavoured
>> milk until cooked, removed fish and flaked it. Then made a sauce with the
>> milk, some butter and flour. Put some of the sauce in a couple of deep
>> pie
>> dishes followed by the fish and then more sauce. Added some cooked shrimp
>> and scallops and tooped the pies with mashed potato. 30 minutes in the
>> oven
>> to brown the topping.
>> Served with mixed veggies and a decent chardonnay.
>> One pie to Son's, the other for me.
>> To quote Dave: "It was delicious!"
>>
> My God! the things you British people will do with fish! ;-)
>
>

I would try it if offered. Reading the process I'm not intrigued enough
to make it though the ingredients alone are all good. The poaching in
milk I'm not sure about.

I may be missing quite a treat but I'll take the chance.

Fisherman's pie
 

Master Bruce wrote:
> On Mon, 1 Feb 2021 14:15:39 -0000, Janet > wrote:
>
>> In article >,
>> says...
>>>
>>> I boiled some milk with half an onion, 3 bay leaves and some peppercorns
>>> and left the mix to steep for a couple of hours, after which I removed the
>>> additions. I then poached some haddock and sole fillets in the flavoured
>>> milk until cooked, removed fish and flaked it. Then made a sauce with the
>>> milk, some butter and flour. Put some of the sauce in a couple of deep pie
>>> dishes followed by the fish and then more sauce. Added some cooked shrimp
>>> and scallops and tooped the pies with mashed potato. 30 minutes in the oven
>>> to brown the topping.
>>> Served with mixed veggies and a decent chardonnay.
>>> One pie to Son's, the other for me.
>>> To quote Dave: "It was delicious!"
>>
>> One of our favourites, except we replace the sole with cod and
>> salman.
>
> Rushdie?
>

Butt pie for you master.

Fisherman's pie
 

On Mon, 1 Feb 2021 14:36:15 -0500, Ed Pawlowski > wrote:

>On 2/1/2021 1:47 PM, BryanGSimmons wrote:
>>>
>> My God! the things you British people will do with fish! ;-)
>>
>>
>
>I would try it if offered. Reading the process I'm not intrigued enough
>to make it though the ingredients alone are all good. The poaching in
>milk I'm not sure about.

To get rid of the fishy taste. Of the fish. That tastes fishy. As you
do, as a fish. Taste fishy, that is.

Fisherman's pie
 

On Mon, 1 Feb 2021 09:15:00 -0700, Graham > wrote:

>On Mon, 1 Feb 2021 11:08:24 -0500, Dave Smith wrote:
>
>> On 2021-02-01 10:33 a.m., Graham wrote:
>>> On Mon, 01 Feb 2021 08:16:06 -0400, Lucretia Borgia wrote:
>>>
>> quote Dave: "It was delicious!"
>>>>
>>>> I used to do something similar but using smoked haddock, haven't made
>>>> it in years, think I shall make the effort to make it again, always
>>>> delicious.
>>>
>>> Haven't been able to find any smaked cod or haddock in the SMs.
>>
>>
>> I remember my mother making Fin and Haddie when I was a kid and I
>> thought it was revolting and refused to eat it. I later learned to
>> appreciate smoked fish. I don't think I want to take a chance making it,
>> but if I saw it on a restaurant menu I would like to give it a try.
>
>We often had kippers when I was a child. These days I limit the amount of
>smoked food in my diet. The chemistry horrifies me.

We didn't have kippers of course but we did have smoked chub regularly
because we lived just a couple of blocks away from Lake Michigan. I
recently saw an article about the fish store we shopped at and how it
has been in the same location since the 40s. I smoke trout when I can
because I love that flavor so much.
Janet US

Fisherman's pie
 

On Mon, 1 Feb 2021 14:36:15 -0500, Ed Pawlowski > wrote:

>On 2/1/2021 1:47 PM, BryanGSimmons wrote:
>> On 1/31/2021 11:41 PM, Graham wrote:
>>> I boiled some milk with half an onion, 3 bay leaves and some peppercorns
>>> and left the mix to steep for a couple of hours, after which I removed
>>> the
>>> additions. I then poached some haddock and sole fillets in the flavoured
>>> milk until cooked, removed fish and flaked it. Then made a sauce with the
>>> milk, some butter and flour. Put some of the sauce in a couple of deep
>>> pie
>>> dishes followed by the fish and then more sauce. Added some cooked shrimp
>>> and scallops and tooped the pies with mashed potato. 30 minutes in the
>>> oven
>>> to brown the topping.
>>> Served with mixed veggies and a decent chardonnay.
>>> One pie to Son's, the other for me.
>>> To quote Dave: "It was delicious!"
>>>
>> My God! the things you British people will do with fish! ;-)
>>
>>
>
>I would try it if offered. Reading the process I'm not intrigued enough
>to make it though the ingredients alone are all good. The poaching in
>milk I'm not sure about.
>
>I may be missing quite a treat but I'll take the chance.

poaching in milk is used often to remove a strong flavor

Fisherman's pie
 

On Sun, 31 Jan 2021 22:41:58 -0700, Graham > wrote:

>I boiled some milk with half an onion,

That alone made me want to puke.

Fisherman's pie
 

On 2021-02-01 3:16 p.m., Sheldon Martin wrote:
> On Sun, 31 Jan 2021 22:41:58 -0700, Graham > wrote:
>
>> I boiled some milk with half an onion,
>
> That alone made me want to puke.
>
Well I hope you puked up your guts, you misanthrope!

Fisherman's pie
 

Graham wrote:

> I boiled some milk with half an onion, 3 bay leaves and some
> peppercorns and left the mix to steep for a couple of hours, after
> which I removed the additions. I then poached some haddock and sole
> fillets in the flavoured milk until cooked, removed fish and flaked
> it. Then made a sauce with the milk, some butter and flour. Put some
> of the sauce in a couple of deep pie dishes followed by the fish and
> then more sauce. Added some cooked shrimp and scallops and tooped the
> pies with mashed potato. 30 minutes in the oven to brown the topping.
> Served with mixed veggies and a decent chardonnay.
> One pie to Son's, the other for me.
> To quote Dave: "It was delicious!"

Sounds good and right up my type of food!