A strightfowrard oven based meal. A tray of fish pieces intended for a fish pie: I used the salmon and the pollock for this. Cooked on a base of julienned purple onion, in a wheat and milk sauce, dressed in fines herbes and vegetable stock.
The fish base was covered in mashed and textured potato, mixed with salted butter, and cooked for at least an hour at 180 deg C on the middle shelf of the oven. Served with garden peas, cooked separately.
As a Scot, I love fish food. It was a major part of our diet until recently. We've been favoured with ingredients and dishes from all over the world. I can live with all of it :-).
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