His recipe is good, but I improvised greatly, first by only making a half recipe, with 400g of salmon and one store-bought all-butter puff-pastry roll. I lined a bowl (which he does not use) with smoked salmon (ditto), then piled in the filling (with a sub of Sherry for 2T of the fish stock, ditto). Ha ha. Once chilled, the bowl-full of filling goes on a very small footprint of pastry. If you used his large version, I think it would get quite soggy. I heated up a pizza stone to 200+ and placed the pithivier on parchment in a thin quiche pan. Onto the stone at 200C for 20 minutes until I saw it puffing well, then down to 180 for another 25 minutes. It was delicious.
https://foodnetwork.co.uk/recipes/marcus-wareings-salmon-pithivier-with-spring-onions-chives-and-dill
@marton, can you get some peas or carrots? A sprinkle of parsley would add a lot…
That looks good, I’d eat that.
Now that you are a true convert to the airfrier, I’ll send you onto the next step in your ascension… It is the use of cooking oil out of the spray can.
One of the last grazing dinners of the season, to use up those bits and bobs that didn’t fit in elsewhere. I topped foie gras bought in France with my port wine aspic with tarragon and tucked some crispy pane guttiau next to it. Quail eggs (very popular here for Christmas, and produced by our neighbours) were devilled with truffle mayonnaise and garnished with salmon roe. Rounds of cucumber got a dab of roasted-pepper rouille left over from the other night, and a cheeky celery leaf. The last of the smoked salmon came with capers and lime. [replete sigh…]
I am sighing with you.
Must admit it is very good for ultra processd comfort foods like fish fingers and chicken nuggets.
I will go and get my coat now.
My gran used to make hollandaise and immediately turned the whites into meringues for desserts. I used Nagi’s idea for pavlova bombs to accomplish the same economy. Three whites are used for meringues, and the yolks make the lemon curd. Once they’ve spent the night in the oven, the meringue shells are filled with lemon curd and lingonberry coulis, swathed in whipped cream, and dusted in powdered sugar. They look so innocent until you smash them. Delicious!
For years I have been trying to make the perfect fish ‘n chip batter like they make in “The Hake boat” Railway rd. in Blackburn.
That bar is really high as their fish n’ chips are excellent. In fact when my daughter used to visit Grandma, the first thing they would all do is head down to the hake boat with the kiddies to gorge.
I have now, through years of trail and error, reverse engineered the perfect batter and next time they visit they are in for a treat.
The mastery of the batter got me wondering if the same techniques could be applied to perfect pies?
Yes, you can.
Pie time!
I have long had a whistful longing for steak and kidney pie. So I made one.
Watered kidneys and beef from the turkish butcher, old fashioned hot water pastry with the secret ingredients. S&K’s mixed with spuds, onions, leek and two OXO cubes.
So my friends, feast your eyes on this…:
Havn’t done fishcake for a while.
Nor had I but when I did mashed potato the other day, I made enough for fishcakes too.
They are the only thing I like to eat with tomato ketchup.
These ones have got lemon zest, parsley and salmon in them.
There are lots of things I haven’t done for years, or at all.
Limited ingredients here is one reason. Too many recipes is the other!
Well, I’ve had to KISS since Boxing Day, when the drain to the kitchen sinks and dishwasher said Adieu. We sensed that there was a problem a week ago, and lo and behold it’s a silly configuration deep in the cellar in the drain pipes…it will be fixed after the holidays. Meanwhile, back at the ranch, I’ve had to use a bucket in the kitchen and wash the dishes by hand in the cellar utility sink. So instead of the venison tenderloin with all sorts of lovelies, the New Year Eve dinner was a prawn soup with saffron and Pernod. Oh well. Happy New Year! We’re off to watch the extravaganza of fireworks.
Went and made a Mulligatawny yesterday, havent done one in many yes, but I wanted to make something special for she who did not run away.
I realy need to do this more often.
…and…??? where is the secret formula? I mix now 50:50 chickpea flower with normal wheat flower to batter my fish. It enhances the flavour, but also makes it denser…
If I told you it would not be a secret would it now?
Actually it is only a theory I have; try as I may I have never been able to recreate fish batter or a pie just like you get in England, allthough I make a really good pie with local German ingredients, my German batters and pies tend to be almost but not entirely unlike a pie “made in England”
I use generic 405 flour, but regardless of what kind of flour I use, it just doesnt come out right.
Recently somewhere out of the corner of my eye I read about starch being mixed with the flour, totally unrelated to pie making and it got me thinking…!
And that was it, flour used for batter or pastry in Britain seems to have a higher starch content than it does here, now I add Mondamin and I am getting pies and batter just like I remember.
It made me think… my grandma used to make incredible pies / cakes and overall bakery – for the family. And so did my granda (for business). I learnt how to cook with grandma as I was a kid, and I ‘stole’ the handwritten book of recipes from my grandfather when he passed away.
Despite following the recipes of the notebook, and repeating (what I remember) from my grandmas cooking days, I never managed to get the same results.
Your post made me reflect. What if the ingredients would have a totally different standards? The way the wheat is milled is different now than 40 or 80 years ago – and also the freshness; the eggs have also different quality, the milk (which I remember was really raw)…
and suddenly, I’m sad 
I think you have just created the new academic field of gastroarchelogy.
What you are saying makes sense, so to perfectly recreate your granny’s recipe you would have to study not just the recipe, but the method of how the ingredients were made.