August challenge; food. Fish supper

Fish Pie tonight. I usually add some shellfish but Ma-in-law’s here so I’m going easy on our more exotic piscine friends.

No white sauce either; just a little olive oil, lemon juice, a crumble of fish stock cube and a dollop of cream fraiche (see below). Mix in some parlsey, grated carrot and celery, top with mashed potatoes and Robert is your father’s brother. Not forgetting, of course, to pop it in the oven.

The black bowl is merely for effect; a pie dish is just fine.

Serve with very big plates.

Note; A dollop is an old Imperial unit of measurement, about a gnat’s less than 2 tablespoons. Although it can vary depending on whether the cook has a dollop of wine handy.