What's the secret ingredient that makes your FISH PIE great?

[franch]

Continuing the Franch 'secret ingredients for basic dishes' series ....

no prob fox, I'll do a separate thread to see if anyone knows

If someone served me sweetcorn and tuna and pasta i would slit me wrists.It sounds so damned grim.

Smoked fish, which sadly I can't get here.

It is grim but I've yet to meet a child who doesn't eat it.

NFK - there was a good no-pineapple-extras Fish pie recipe in the Observer food magazine today. Hugh Fearnley-thingy, I think.

Hugh Fotheringal Wotsit is started to irritate me with his authoritative stance on absolutel everything culinary.

Can surely only be a matter of time before an expensively photographed supplement falls out of yet another broadsheet entitled 'Hugh's patisserie primer' or summat.

Thanks Blu.

a squirt of tomato ketchup in the white sauce

You're joking right Cremola??

Cream.

Spinach.

Lemons

actually no. only a tiny ammount, but it works brilliantly with salmiona and prawns.
you'd be surprised!

also use champ on top( mash with spring onions)

A piping bag - not actually eaten, but to pipe the mash potato over the top of the pie as I love the way that the piped potato crisps on the outside and stays soft inside.

I sprinkle cheese over the fish pie and then pipe the potato over the top using the biggest attachment in the bag

Oh I love fish pie but DH can't stand it.

I always use a cheese sauce. But whatever you do with it, it's illegal to serve it without tomato ketchup.

NO mashed potato on top, served with buttered new potatoes on the side instead.

Cooked from the finest cod, sauce made from the water the fish was cooked in, fish and sauce mixed with a little cooked small macaroni (yes!), and of course nutmeg.

Finely crushed ryvita crispbread on top instead of mashed potato.