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Michelin-starred chef Marcus Wareing has created a fish pie recipe so wonderful that it's been given the lofty title of 'ultimate'. We'll eat our hats here at delicious. if you think otherwise.
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Good base recipe. I make this all the time, but a few things I change. I replace the hake with cod/haddock/sole/grouper/snapper (whatever white flaky sea fish is available here at the time), cut tarragon in half and add half in fresh thyme, replace the salmon with small scallops (we all hate salmon in my house...), use small cocktail shrimps instead, easier to handle than King prawns, and reuse the leftover poaching milk in the mash instead of throwing it away for a nicer creamy fishy taste. Sometimes I throw in a cup of grated cheddar in the sauce for cheesy taste, and sprinkle some parsley on the potatoes before baking. Yummy
Nth London Boy
Sorry, but Rick Stein's is better. It takes longer to make but is the best.
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