The Sea And Me

-
Image
 Keeping My Mind. I’ve been out at sea for the past 15 years now; it’s all I do. I wait for the tide to rise high enough to get the boat out of the Scottish harbour, travel five miles out into the North Sea (the most treacherous sea in the world), and then drop my anchor and grab about three hours of sleep. Of course, I check the weather beforehand, and as much as I try to be careful, the weather can change on a whim. I wish I didn’t have to sleep, but everyone knows that’s impossible. It can be even more dangerous when you’re asleep, not just because the weather can change suddenly, but also because fishing trawlers have a nasty habit of catching fire. There’s a mountain of electrical cabling mixed with a fuel tank containing 2000 litres of diesel, plus other hazards that I won’t bore you with being on board. This is a video I took not long ago, it was of a trawler on fire close to me. So yes, it is the most dangerous job in the world, just one wrong step and it's game over! Yet,...
Post a Comment

Luxury Creamy Fish Pie with Leeks, Dijon & Buttery Mash *North Sea Recipe*

-

 

Rich, comforting and deeply satisfying, the ultimate elevated fish pie

This is not just any fish pie. Flaky white fish, sweet prawns and smoked haddock are folded through a silky Dijon cream sauce with soft leeks and fresh herbs. Topped with buttery mashed potato and baked until golden and crisp, it’s indulgent comfort food at its finest.

Creamy, savoury and perfectly balanced, this is the fish pie people ask for again.

✅ Why This Fish Pie Is So Good

  • A mix of fish for depth of flavour

  • Smoked haddock adds richness

  • Dijon mustard gives subtle warmth

  • Creamy but not heavy

  • Golden, buttery mash topping

🛒 Ingredients (Serves 4)

For the Filling

  • 300g cod loin, skinless

  • 200g smoked haddock

  • 150g raw king prawns

  • 1 tbsp butter

  • 1 leek, finely sliced

  • 1 tbsp plain flour

  • 300ml whole milk

  • 100ml double cream

  • 1 tsp Dijon mustard

  • Handful fresh parsley, chopped

  • Salt and white pepper

For the Mash Topping

  • 800g floury potatoes

  • 60g butter

  • Splash of milk

  • Sea salt

🔪 Method

1️⃣ Make the mash

Boil potatoes in salted water until tender. Drain well, then mash with butter, milk and sea salt until smooth and fluffy. Set aside.

2️⃣ Prepare the filling

  1. Preheat oven to 200°C (180°C fan).

  2. Melt butter in a pan and gently soften the leeks for 5 minutes.

  3. Stir in flour and cook for 1 minute.

  4. Gradually whisk in milk and cream until smooth and thickened.

  5. Stir in Dijon, parsley and seasoning.

Cut fish into chunks and fold into the sauce with prawns. The fish will finish cooking in the oven.

3️⃣ Assemble

Spoon the creamy filling into a baking dish.
Top with mashed potato, roughing the surface with a fork for crisp peaks.

4️⃣ Bake

Bake for 25–30 minutes until bubbling and golden on top.
Rest for 5–10 minutes before serving.

🍽️ What to Serve With

  • Buttered peas

  • Steamed greens

  • Crusty bread

  • A chilled Sauvignon Blanc

⭐ Chef’s Notes

  • Don’t overcook the fish before baking.

  • A pinch of nutmeg in the mash adds warmth.

  • You can add a handful of grated mature Cheddar to the topping for extra indulgence.


About Me


Scotland, United Kingdom Scotland, UK

Comments

Post a Comment

Popular posts from this blog

The Sea And Me

-
Image
 Keeping My Mind. I’ve been out at sea for the past 15 years now; it’s all I do. I wait for the tide to rise high enough to get the boat out of the Scottish harbour, travel five miles out into the North Sea (the most treacherous sea in the world), and then drop my anchor and grab about three hours of sleep. Of course, I check the weather beforehand, and as much as I try to be careful, the weather can change on a whim. I wish I didn’t have to sleep, but everyone knows that’s impossible. It can be even more dangerous when you’re asleep, not just because the weather can change suddenly, but also because fishing trawlers have a nasty habit of catching fire. There’s a mountain of electrical cabling mixed with a fuel tank containing 2000 litres of diesel, plus other hazards that I won’t bore you with being on board. This is a video I took not long ago, it was of a trawler on fire close to me. So yes, it is the most dangerous job in the world, just one wrong step and it's game over! Yet,...
Read more

Royal Langoustines in Whisky Butter with Charred Lemon *North Sea Recipe*

-
Image
A show stopping Scottish seafood dish - rich, bold, and fit for kings & queens... Visit Our Trawler For Langoustines This recipe elevates langoustines to regal status with a silky whisky butter , charred lemon, and a hint of wild rosemary. The flavours are elegant yet daring, smoky, citrusy, buttery, and unmistakably Scottish. Perfect for dinner parties, date nights, or whenever you want to impress. ✅ Why You’ll Love This Dish Unique flavour profile - whisky + seafood done properly Ready in under 20 minutes Uses simple ingredients to create something unforgettable Amazing as a starter or luxurious main 🛒 Ingredients (Serves 2–3) For the Langoustines 8–12 fresh langoustines (raw, whole or halved lengthways) 1 tbsp olive oil Sea salt & black pepper ½ tsp smoked paprika 1 small sprig fresh rosemary For the Whisky Butter 75g unsalted butter 1 small shallot, very finely chopped 1 garlic clove, grated 40ml good Scottish whisky Zest of 1 lem...
Read more

Filleting Haddock at Sea: A Master at Work on Children’s Hope Trawler

-
Image
Our TikTok Page Filleting a fish on dry land is one thing. Filleting a fish on the open sea, with the deck lifting under your feet and the North Atlantic rolling beneath you, is something else entirely. On our trawler, Children’s Hope , it’s a daily task that demands precision, confidence, and a calm hand. And in the video I recently filmed, Greg shows exactly how it should be done. This post takes you through what makes a great haddock fillet , what to look out for when you’re working at sea, and why Greg’s technique is worth paying attention to. Aboard Children’s Hope : Conditions That Shape the Skill Life on a trawler isn’t a steady kitchen counter. The boat breathes with the water. You learn to move with it, brace your knees, and keep your hands sure even when the deck tilts. That’s why good filleting at sea is more than technique. It’s balance, timing, and experience. Greg has all three, and it shows from the moment he picks up the haddock. Greg’s Approach: Fast, Clean, Controlled...
Read more