FISH PIE 

Wright Brothers Restaurant style  

I got the idea of this dish ordering a fish pie at the Wright Brother Oyster House, one of my favourite restaurant in Shoo. It was so delicious that the day after I tried to reproduce it and the result was great! 

Without spending a fortune you can have an exquisite meal, successful to share with friends for dinner and complete for box lunches (I cook a good size backing tray and I frieze in single portions the left over). 

Ingredient: 
- 250g salmon (with the skin)

- 200g smoked haddock (with the skin)

- 50g butter 

- 500ml of milk 

- Nutmeg 

- 20g parmesan

- 1 bay leaf 

- sale and black pepper to taste

- A hand full of parsley 

Ingredient for a light Mash

- 1 kg of potato for mash (or enough to cover the pie) 

- 50g Butter 

- 50ml of Milk 

Preparazione:

- Boil the potatoes until they are soft enough to be able to peel them. 

- While the potatoes are cooking take off the skin from the salmon and the haddock. Cut the fish into cubes. Soak the skin into the milk and bring it to boil together with the garlic and the bay leave (use the pastaiola pot, so it will be easier the drain). Drain it all and add the rest of the fish once it is boiling and leave it to infuse it for other 10 minutes. The fish does not need to cook at this point. 

- When the potatoes are cooked prepare a light mesh with the butter and the milk which will cover the pie. 

- Now it's time for the besciamella: melt the butter into a heavy-bottomed pan, add the flower until it is light brown and sandy in texture. Slowly add the milk constantly beating on a low heat. 

- In a backing tray lay the fish, cover with the besciamella and the mash. Finish with grated bread, pepper and parsley season to taste. 

Cotura:

Cook for 20 minutes at 180 degree.