Fish Pie: Fish Sauce

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