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Post by gyro on Apr 13, 2009 20:36:47 GMT
For those of you that make fish pie, do you put cheese in it ?
I often make a pie with smoked fish and add a bit of bacon or gammon pieces when I fry the onion, and it works very well if I add a little strong-ish cheddar. But, lately, I find that a little cheese lifts any fish pie.
Et toi ?
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Post by Deleted on Apr 13, 2009 21:01:09 GMT
I don't think that I would automatically put cheese in such a dish. For example, I wouldn't do it with salmon. With the various white fishes, it would seem fine to me. However, I would find garlic more indispensable than onion.
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Post by lagatta on Apr 29, 2009 18:23:04 GMT
What kind of fish pie do you make? (gyro, kerouac or anyone here). With potatoes on top, or a crust?
In Italian food culture, fish and chese together is some kind of cultural taboo, but actually I find a bit of dry cheese (whether parmesan, romano, crotonese etc) can perk up a fish pie. Another thing you might want to try is a bit of dry mustard.
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Post by Deleted on Apr 29, 2009 19:28:08 GMT
I don't make anything with a crust. The only sort of 'fish pie' that I make could be called a 'poisson parmentier' with variable ingredients but usually including chopped onions and cheese along with the fish, crème fraîche and mashed potatoes. Why? Because I have never really liked pie crusts.
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Post by gyro on Apr 29, 2009 19:37:42 GMT
Either Lagatta, for me. If pushed a little for time and effort, it'll be mashed potato forked over the top. And when I can be bothered, I make a pastry crust that uses mashed potato along with the flour.
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Post by bixaorellana on Apr 29, 2009 21:10:53 GMT
I'm a purist about cheese with seafood, but maybe it would be good in some melange-y thing, such as fish pie.
Gyro ~~ recipe for crust using mashed potato!!! On what else can that crust be used -- pretty much any savory pie? It sounds wonderful.
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Post by gyro on Apr 30, 2009 4:47:39 GMT
Is there a 'rule' about NOT using cheese with fish then ? Like NOT putting ice in brandy, etc. etc. ?
I had such snobbery; like that thing where they say you should only EVER use 4 pieces of cheese on a pizza.
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Post by gyro on Apr 30, 2009 4:48:10 GMT
"I HATE such snobbery", I meant ....
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Post by Deleted on Apr 30, 2009 5:01:04 GMT
Can't think of any cheese rule that I could abide by unless it was along the lines of "no cheese in your breakfast cereal."
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Post by bixaorellana on Apr 30, 2009 5:29:34 GMT
Is that pizza thing a real rule?
I don't think there's any rule about cheese with seafood -- tons of recipes put them together.
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Post by gyro on Apr 30, 2009 6:21:34 GMT
It's a thing, or a 'rule'. I don't think you could get arrested for using 5 pieces of cheese.
It should, however, be a criminal offence to put pineapple on pizza.
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Post by Deleted on Apr 30, 2009 6:50:25 GMT
Hear, hear!
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Post by lagatta on Apr 30, 2009 10:54:42 GMT
The no fish and cheese rule is Italian (and I believe exceptions have been found).
The general "rule" - taken to extremes by those who want to certify Neopolitan pizza, and have a commercial interest in doing so - is simply because pizza should not be overdressed, and hence gloppy.
I've seen pineapple on pizza, but never, never eaten it. What was the idea anyway?
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Post by gyro on Apr 30, 2009 11:09:43 GMT
The problem with a lot of italian food cooked outside of the country (certainly in the UK) is too much cheese on a pizza, and too much sauce with pasta.
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Post by bixaorellana on Apr 30, 2009 15:15:40 GMT
I'm not positive, but I think all pizzas with pineapple team it with ham & call it "Hawaiian pizza". It's pretty much the most popular pizza around here.  And speaking of saucing the pizza, a phenomenon here is not putting enough and working some magic so that the sauce has no flavor whatsoever. This is not pizza country. Does anyone know how true, original pizza should taste? And is it only from the Naples area, or are there other ur-versions? |
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Post by gringalais on Apr 30, 2009 16:17:21 GMT
The pizza here lacks sauce here too, bixa. I ask sometimes for extra, but it doesn't mean to make much of a difference. The worst was once in Brazil, where they used ketchup not pizza sauce.
Pineapple on pizza is just vile, but then I am never a big fan of sweet with salty mixtures.
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Post by gringalais on Apr 30, 2009 16:18:49 GMT
Back to the original subject, I have never had fish pie but it sounds interesting. Does anyone have a good recipe?
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Post by gyro on May 3, 2009 19:00:55 GMT
Yes.
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Post by Deleted on May 3, 2009 19:02:37 GMT
Anyway, I had pork chops for dinner but I might have preferred fish pie.
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Post by gyro on May 3, 2009 20:00:47 GMT
Fry some chopped onion and chopped carrot with some small chunks of gammon in a little butter and oil. Then mix in flour and cook for a minute or so. Meanwhile, poach some smoked fish (haddock works well) in milk, and when cooked, add the milk to the veg & onion mix to make a thick-ish sauce. Skin and flake the fish into chunks, and add this to the sauce. Season and stir in some grated strong-ish cheese, and mix together gently.
Put the mix into a pie dish and top with short-crust potato pastry. Cook in the oven for as long as the pastry needs (approx. 25-30 mins).
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Post by gringalais on May 4, 2009 12:35:15 GMT
Thanks, I definitely will give it a try, it sounds like a good meal for a cold night, and fall has suddenly appeared after longer than normal summer weather.
I had not heard the word gammon before. From seearching, it looks like bacon? I will probably have to omit that for the time being, we are having an outbreak of listeria here in those sorts of products right now.
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Post by hal2000 on May 4, 2009 16:51:54 GMT
If I buy ready made pie dough and put the various fish and onion and oil elements on top and fold it over into a calzone, will that work?
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Post by gyro on May 4, 2009 19:06:36 GMT
What? and then bake it ?
It'd work, but I don't think it'd be as good, in all honesty. You could always substitute the pasty for mashed potato forked over the top and grilled to crisp up a little.
Yeah, Gringa, gammon is just bacon, but more of a steak type affair. Lardons would work, but I wouldn't want too much fat in there. The bacon taste goes very well with smoked fish.
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Post by hal2000 on May 4, 2009 20:12:16 GMT
I suppose you are correct. I guess if you don't use smoked fish it is just a little more bland?
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Post by lagatta on May 5, 2009 1:48:16 GMT
I suppose gammon is what we call "back bacon" and the USians call "Canadian bacon" - it is smoked pork back, and much less fat than belly bacon.
I'd love to find smoked haddock. Is that only available in the UK? Alas I don't get there often. I do often get to continental Western Europe for work.
This recipes sounds utterly delicious.
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Post by gyro on May 5, 2009 4:26:15 GMT
Don't know Lagatta. Any chunky smoked fish would work, but some have less flavour. Coley, for example. Hoki would work well though.
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Post by bazfaz on May 5, 2009 8:30:35 GMT
I sometimes add mussels or prawns to the fish.
And I get pooped on for saying I top the pie with slices of boilded potato, dotted with butter before baking.
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Post by gyro on May 5, 2009 12:40:26 GMT
Yeah, prawns work well. Who 'poops' on you for using sliced spuds, Baz ? It works just fine.
You could also shred some crusty bread, dunk it in olive oil and melted butter, and use that as topping, baked until nice and crispy or however you want it.
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Post by Deleted on May 5, 2009 12:52:10 GMT
We are turning this into a completely different dish. Before long, it will have become bouillabaisse.
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Post by gyro on May 5, 2009 12:54:04 GMT
No. Just talking about different types of 'covering' mainly. Goodness man, loosen up on the food front will ya' ? !
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And speaking of saucing the pizza, a phenomenon here is not putting enough and working some magic so that the sauce has no flavor whatsoever. This is not pizza country.
