We didn’t talk about this recipe very much, as our dinner conversation quickly veered into the territory of “What souveniers do you want from China?” (Answer: A panda. Or if that’s not possible, chopsticks) and jokes (Here’s the best one: A panda is eating in a restaurant, when all of the sudden he shoots his waiter and leaves. A policeman chases after him and says, “What do you think you’re doing?” to which the panda replies, “Hey, I’m a panda. Look it up in the dictionary. I eat shoots and leaves.”) I think there’s some good value in the blog today– food AND jokes!
It’s no surprise that a recipe for fish pie was included in “Jamie’s Great Britain.” I think fish pie is as classic a British recipe as it comes. As he says in the introduction, “Fish pie is one of the cornerstones of great British comfort food.”
Fish Pie is definitely classic British cooking. Before we moved here 13 years ago from the United States, we never had a fish pie in our life. But that all changed after I bought a copy of “The Return of the Naked Chef,” Jamie’s second book. “Fantastic Fish Pie” is just that– fantastic. The page in my cookbook has all manner of splashes and stains on it. I have notes from October 2001 on the page, meaning that I’ve been making this dish for 10 years. We all love it. It is firmly in the autumn/winter rotation of dinners here. If you’d like to make it yourself, there’s a link to the recipe here.
So how does this version stack up with the original? It doesn’t stack up, unfortunately. Our view might be tainted by the fact that we haven’t tried
many any other fish pie recipes. (Why branch out when you found one you’ve love?) This version isn’t dramatically different from that one, but where it fails is it doesn’t include the two things that make the original so good: handfuls of spinach and boiled eggs.