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The Christmas Eve FISH PIE

“This pie makes a great supper and, though the ingredients are few, the result is so much more than just fish and potatoes. You could use regular unsalted fish and on the crisp, caramelised surface it would look much the same, but it wouldn’t have the same extraordinary intensity. To make your own salted fish, cover a large fillet of very fresh pollock, cod or other white fish in salt and leave it in the fridge for 48 hours. Wash off the salt, then soak the fish for 12-18 hours in several changes of fresh cold water and it’s ready to use.”

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About Delicious Magazine

Make your Christmas and New Year the best ever with our December issue. Shopping’s a breeze with our last-minute gifts, drinks advice and festive taste test. On the sweet side, there’s cake decoration, Scandi baking recipes and 16 pages of showstopper puddings. The River Cottage’s Gill Meller rustles up a fish pie, Theo Randall slow-cooks Italian beef stew and Raymond Blanc makes the best party canapés. For a stress-free Christmas day cook our classic turkey lunch with timeplan or squash and chestnut vegetarian wellington, then roast our cover ham for Boxing Day. Finally, see out the festive season with our recipes for leftovers. Happy Christmas – guaranteed!
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