This is not just any old fish pie. This is LUXURY fish pie. And we’ve got some properly luxuriant wines to match…
There’s nothing worse than a dry, eggy, potato-drenched fish pie. Our version uses smoked fish, chunky prawns, mustard, cream and cheddar – so we need some seriously high octane wines.
No sense fooling around: this is rich white wine territory. One of our favourite styles of all. We choose two classic grape varieties that work really well across a range of styles – Chardonnay and Chenin Blanc – including a skin contact white (is it an orange wine?!) plus a leftfield white Cinsault just for fun.
We’ve pushed the boat out with the wines because this is a treat of a dish (a good option around Christmas time too, for what it’s worth). Enjoy!
This episode is brought to you in association with Wine Club by Majestic – a service where you subscribe to receive a different case of wine four times a year. What’s more, when you sign up you get the value of your first case back in money-off vouchers to spend in Majestic stores or online – plus a magazine that not only explains the wines but also gives you delicious recipes to match.
The wines are all available from Majestic. Prices are for mix-six.
This is our take on a Jamie Oliver original – but with smoked fish to pack an extra flavour punch. We just love the mix of a rich creamy sauce with tangy cheddar and smoky fish. You can, of course, use whatever fish or shellfish you like most, the only rule is to use plenty – there’s nothing worse than a fish pie that tastes of nothing but potato and egg!