The Fish Pie is a signature recipe that Wade Murphy has perfected over years and it makes regular appearances on the specials. In fact there are customers who call the restaurant to see if it is on, before they make a reservation, according to Wade.

Many of us are not just eating fish on Fridays but three or four times a week, because fish is an essential part of any healthy diet. So here we give you the recipe for that pie with its generous mix of fish, smoked fish, prawns, mussels, clams, topped with panko breadcrumbs and Parmesan. In the restaurant, chef Murphy serves it with a poached egg on top, for an added touch of luxury.

What is interesting about this recipe is that the sauce is not a plain white béchamel made with flour and butter roux. Instead it is a mix of gently sweated vegetables and herbs (lots of them, including fennel, leeks and celery), smoked bacon, white wine, fish stock and cream, blended and then passed through a fine sieve, so you end up with a massively flavoursome, silky sauce.

However, why not make a booking today and enjoy the House Fish Pie at Restaurant 1826.
061 396 004.

Restaurant 1826 Fish Pie
Serves 4 – 6
400g fish fillets – including cod, pollock, hake, smoked haddock
4/6 scallops
24 mussels – cooked in white wine and taken from the shell – keeping the stock for sauce
24 clams – cooked the same way as the mussels
100g fresh crab meat
8-12 prawns, shelled
Half a cooked lobster tail, cut into six pieces (optional, but well worth it)
Panko breadcrumbs (Asian supermarkets are a good place to find these, but if you don’t have them, use any breadcrumbs)
Grated Parmesan cheese
For Sauce and Cooking method click on:

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