Mackerel and tuna potato pie

This fish pie is inspired by a version conceived by Honey & Co (Sarit Packer and Itamar Srulovich) and published in The Financial Times in early 2022.

This way of cooking potatoes in an infused cream until nearly, but just not quite, falling to pieces is heavenly comfort food. Effectively they are potatoes dauphinois. But potatoes dauphinois are a side dish. Our tasters thought there was just a bit too much potato to fish in this pie, and they also commented that the mackerel was a bit too much of a good thing. So in this version we’ve reduced the amount of potato and replaced it with some tinned tuna.

Honey & Co suggest added spinach, peas, or capers to the mix. The capers might work well, but peas and spinach would go better as a side. Follow this link for the fastest way to cook spinach (boil a kettle and pour it over the spinach in a colander in the sink). Follow this link for how to cook frozen peas (not in boiling water).

This post is dedicated to Hux Chalke.
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