Sauces bring everything together in a dish. The ultimate comfort food and most saucy of meals, for me anyway, is fish pie.
Indulgent, creamy, oozing flavour from the fish, the pea puree and this wonderful, glossy sauce.
TIP You can also dress up simply baked or grilled fillets like plaice and haddock with this sauce. Use herbs such as dill or chives for extra depth.
1 banana shallot, diced
2 cloves of garlic
1/2 glass of Marsala wine
shells and heads from a good mugful of North Atlantic prawns
1/2 a carrot, sliced
1 tsp corn flour mixed with a little cold water
knob of butter
1 tbs olive oil
4 tbs double cream
Make the prawn stock. Pour the water into a small saucepan, add the carrot, fish heads and shells and bring to the boil. Simmer for ten minutes, sieve the stock and set aside.
In another saucepan, melt the butter, add the oil and when hot, fry the shallot for five minutes on a low heat.
Add the garlic, cook for a further minute and then pour in the wine and corn flour mix. Keep stirring and when a little thickened, (about two minutes) pour in the stock. Cook for ten minutes on a low heat, stir in the double cream and finish with a good grinding of black pepper.