Fish Pie: Fish Sauce

Preparation info
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By Sat Bains

Published 2012

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For the Fish Sauce

  • 500 g pollock bones, chopped
  • 25 g kombu
  • 300


Place the pollock bones into a pressure cooker. Cover with water and add the kombu. Add the lid and bring up to full pressure. Turn down the heat a little and cook for 20 minutes. Allow the pan to cool naturally before removing the lid. Pass through a chinoise into a clean pan. Reduce to a sauce consistency. Add the cream and bring to the boil. Strain again and store in an airtight container un