Smoked and Spicy Fish Pie
We came up with this recipe recently on a job for US Vogue. We were out on location in Sussex in a wonderful house with an amazingly big kitchen – ovens, grills, walk in fridge, the works. It is such a treat for us to have the use of an oven, so when we do we want to use it the most we can, roasted veg, slow cooked lamb, roast chicken, you name it. We have had the idea of doing a smoked fish pie for a while, and as there weren’t many meat eaters on this particular job so we went for something fishy for the main. The crew were out on location all day so we decided to make something a bit heartier than just the usual salads, therefore fish pie seemed ideal (we also had to make amends for the fact that breakfast was slightly late as we broke down on the way down!). We prepped everything in the kitchen, then loaded up the car and drove up a bumpy track to the top of a quarry with the most amazing views to set up lunch, and we were thrilled to find the Fish pie went down a treat, most even came back for seconds For the best smoked fish we would suggest going to your local fishmonger – this is because their smoked fish will have been suspended in a smokehouse over smoldering wood shavings and the flavor is just amazing – whereas the majority of supermarket smoked fish has been made using the mechanical method which is generated through the use of smoke concentrates, as well as using artificial coloring (turning the fish yellow). On the whole we get our fish from either La Petite Poissoinneire in Primrose hill or Clarke and Parker on Muswell Hill Broadway that has just recently opened and has very good quality fresh fish (the honey smoked salmon from here is beyond delicious, making us hungry just thinking about it). We choose to use this mix of fish, but just use whatever you feel like and some people like to add prawns to their fish pie, we don’t as they always seem to go rubbery – cant find a way to keep them juicy, if you have any tips let us know! We way prefer using the new potatoes rather than a thick layer of mash, and its very good with the sage and cheese – and idea that came from a friend of ours Jane Lovett (author of Easy and Simple) who is an incredibly good cook, and recipes always work!