www.sausagemaking.org

It seems that to do things proper like one has to take the bull --in this case; the fish by the fin Ok, ok we will leave the jokes to the comedians and I will try and do what I do best and that’s wing it

This was one of them times trying to get ex accounts back from my ex partner. It turned out that the account would rather stay with my ex partner and the name rather than going with the person (myself) behind the name, oh well you cannot win them all and sooner or later they would come knocking at the door ---

I turned and headed for the door to leave when the question was asked ---

‘do you make seafood pies?’

My answer was that we was working on a recipe and the prototype should be ready within the week, it seemed that my ex partner was waving the fish over the pie and piling the spuds on the top so until the customer tried/ate the pie they thought that they was getting good product because of the name

The following is what I tossed together after doing some research on the internet and not finding anything that inspired me

2 kg each of the following;
Salmon
Haddock
Shrimp
Pollock
Peas
Carrots

Spices;
Salt
White pepper
White sugar
Dill

Flavour enhancers;
Vermouth

Sauce;
Margarine
Flour
Milk
Fish stock

Cooked fish; Salmon on the left, Haddock centre and Pollock on the right



Ingredients – Flour, Milk, Vermouth and spices



Start of making the roué – Margarine and flour



Spices clockwise; White pepper, salt, dill, sugar



Milk has been added along with the spices



Vermouth and fish stock has been added



White sauce ready



Shrimp in first



Peas next



Followed by the carrots



Salmon left Haddock right with the Pollock below



Pollock followed by the Haddock



Last of all the Salmon, all three fish are blended in gently so that there are chunks rather than just flakes



280 gm into the containers, note the chunks of fish



Mashed potatoes



Seafood pies frozen over night and now ready to be topped with mashed potato



Mashed potato has cheddar cheese added (for another layer of flavour) and blended in, also added is some dried parsley due to some people with fish allergies as we make Cottage pies as well as Shepherd pies with the same mashed potato and do not any mistakes made picking up the wrong one



Mashed potato piped on top of the fish pie – ready to eat

I'd buy one of those!
I can only imagine they taste as good as they look.

Looks a lovely supper. I expect your "customer" will be impressed and if not they deserve just what they get from the other supplier - rubbish (trash?)

Thanks, Robert.

WOW, now you are talking my language

hello robert can you tell me where you got your trays from as all i can find are the metal one which as you well know don,t go into the microwave cus they go boom

Those look fabulous. Vermouth would never have occurred to me. Any issues with the frozen veggies or fish mushing at all on re-heating?

Dogfish wrote:Those look fabulous. Vermouth would never have occurred to me.

Wanted to use a white wine --- price was a factor as well as reliability -- had enough Vermouth down the Med and realised the taste would work well with the dill -- splashed in 1/4 bottle wimp, the jaws dropped on the two onlookers when I empted the whole bottle of Vermouth into the sauce

Any issues with the frozen veggies or fish mushing at all on re-heating?

Fish is just cooked so holds its shape, fold in with hand rather than utensils never had one mush -- thaw and reheat in a 325 oven for 25 minuets or place frozen in a preheated 325 oven for 80/90 minuets

HTH

Sounds tasty. Would leave me inclined as to wonder what smoking some of the haddock would do...

Yeah wine's so expensive it's hard to cook with. I'd rather drink it.

Smoked haddock's super in a pie.

Phil

wheels wrote:Smoked haddock's super in a pie.

Phil

On the agenda/drawing board for one client

Tasmania is famous for scallop pies

http://www.abc.net.au/tasmania/stories/s2003863.htm

helps if you can get cheap scallops.

In B.C. you can sometime get cheap scallops from oyster and mussel farmers who grow their stuff on ropes below buoys. Just the small pink scallops but they're tasty. A buddy and I were each given a five gallon bucket once just for being at the dock at the right time.

Course a person could finagle a bunch of divers into lifting themselves a few limits of rock scallops and then decide what to do with shells as big as a plate and muscles like a two inch length of pork tenderloin. Same buddy and I did that once, although we only managed one limit. Wouldn't be legal for commercial pies though.

Wow, this looks fantastic. Do you cook the peas & carrots in the sauce before adding the previously-cooked fish?

Wunderdave wrote:Wow, this looks fantastic. Do you cook the peas & carrots in the sauce before adding the previously-cooked fish?

Peas and carrots can be pre cooked to al dente – due to the amount I am doing (30kg batch) I need to keep an eye on food safe (temperatures and the danger zone). Anyone who has taken Food Safe 1 knows about the ice wand that is used to cool hot things down to the acceptable safe temperature of 40 degrees F or lower.

What is easier than using an ice wand is to use frozen peas and carrots which will produce the fastest temperature drop than the ice wand (that if one is adding frozen veg to the mix) – the look on an instructors face is priceless.

The fish is always the last component added to the mix and is folded into the mixture genteelly so not to break up the chunks