Video, what a faff! A few weeks back I was inspired to try filming a recipe by a “Frozen Food Federation” competition to win an all-expenses paid trip to Noma *drool*. That’s why I did the Wild Garlic post – it was a “test run”. Alas I didn’t even make the finalists, but after I and Kat both spent some hours wrangling video editing software in Linux it would be a shame to let this rot on a harddrive… or, perhaps it would have been better left hidden away? I talk a lot… but when listening to this I think “argh, I hate the sound of my own voice!”

The recipe does, of course, involve beer – this may have counted against me? Who knows, but at the end of the day the Fish Pie was highly enjoyable and the beer worked perfectly in the recipe. The beer used is the Weisse Hefeweizen Hell from Brauerei Josef Greif – a fairly light hefeweizen with all the expected spice notes, it seemed right. I know I make a mess of describing the beer in the video… *sigh* I’m not much of a writer, but I’m even less of a talker when “on the spot” it seems. Well, if you have 12 minutes 42 seconds to waste here’s my “Weisse Fish Pie”:

The ingredients were:

• 300g Frozen Smoked Salmon Fillets
• 400g Frozen Smoked Haddock Fillets
• 350g Frozen Mixed Seafood
• 120g Frozen Peas
• 1 sheet Frozen “Jus Rol” Puff Pastry
• 300ml Milk
• 300ml Hefeweizen
• 2 sticks Celery
• half Medium Brown Onion
• 2 Cloves of Garlic
• 2 Cloves
• 85g Salted Butter (60 for roux, 25 for sauté)
• 60g Plain Flour
• 1 medium Fennel Bulb
• 1 medium Leek
• 50g Fresh Tarragon
• 50g Fresh Wild Garlic (or Chives, or Spring Onion)

The “method” is all in the video!