We have sauce!
Excellent fish pie, better that the previous attempts even without the topping of cheese. The wonderful sauce spilling out from beneath the potato is joy after two prior failed attempts.
The noilly prat, or rather the extra dry Martini that I used here, is a lovely addition. Though I note I wager it would be possible to use a dry sherry if that’s all that was available.
I feel like it’s not the last word on the potatoes, regardless, they were damn good, but perhaps a little more dense than is perfect. Possibly attributable to the desiree potatoes, but then it is also possible that potato choice is important in maintaining sauce. If further experimentation is needed, then perhaps the Rick Stein recipe with this potato is worth investigating.
The incredibly decadent set of seafood demanded by the ingredients list was ignored in favour of not running myself to ruin. Scallops and prawns?! A good quality fish pie mix, being mostly haddock and salmon, I believe, was used instead to no detriment.
From Gordon Ramsey – Ultimate Cooking Course, pg. 74