Do Yo Have Cook Different Things For Different People?tonight's Dinner. Got A Mixed Pack Of Fish And Prawns

[Iluvspikey]

smoked haddock, cod and prawns to be precise, and I'm add a salmon fiillet too, gently poach them in milk with some aromatics and make a white sauce with the milk to make a fish pie for hubby and daughter. My sons won't eat it saying it isn't substantial enough - an hour later they're hungry again!

[Barmaid]

I did a fish pie last night. Although I don't like white sauce, so I make a sauce with the poaching liquid (wine), some fish stock, some flamed off pernod, leeks, shallots, garlic and cream.

Tonight I have to cater for teenage boy. So I'll do something with a joint of silverside for us and probably make him one of my special pizzas.

[RATTER15]

//My sons won't eat it saying it isn't substantial enough - an hour later they're hungry again!//

that is all that Is on the menu, like it or lump it!!

Im assuming they are getting a worthwhile portion size, im pretty much living on fish and rice at the moment, I love it and find it satisfying, and I have a huge capacity to eat.

[Barmaid]

You'd love my fishy liquid Triggs. The pernod gives it a lovely flavour.

[EcclesCake]

LOL @ Barmaid!

I add spinach/leeks/watercress to my fish pie and with a decent layer of mash on top it is pretty substantial, with extra veg on the side I can't see how it isn't filling!

[Iluvspikey]

My hubby doesn't like garlic with fish, says it masks the flavour. I add fish sauce, lemon pepper, finely diced shallot, sometimes wine if there's any knocking about, fresh chopped dill and parsley. He likes the fish moist, not swimming in sauce. Son's are having Hunter's chicken, chicken breast in BBQ sauce, with a thick rasher of smoked bacon on top, smothered in grated cheese with onion rings, jacket wedges homemade coleslaw and salad. I'lll just have the salad! - Maybe with a slice of ham

[Barmaid]

By the time this lot reduces its not really "swimming", more "binding".

Now I need to think about this lump of bullock.

[factor-fiction]

Is that how you describe your OH, Barmaid?

[Barmaid]

lol Factor. No, he gets called FAR worse ;)

[woofgang]

Nope, me and the dogs all eat the same except they get dogfood with theirs.

[friedgreentomato]

Can I just have icecream please.

[giveup]

I was one of six children,and my mum used to always do a different meal for one of my brothers who was really difficult to feed.Then he went away to work for a while and on returning home he would eat anything---gratefully.

[friedgreentomato]

A cheaper cut of beef popular in France, coming from the area we know as skirt or flank. It's strong on flavour, but weak on tenderness, so needs to be fried/grilled rare (or thereabouts), or it will become tough.

Tenderising with a meat hammer will help, but shouldn't be overdone, or you'll lose valuable juices and hence flavour. An overnight soak in a little olive oil will do the trick, if you have time

[ummmm]

BM...isn't pernod in fish sauce totally lush?? It's in my top 10 :-)

[Barmaid]

I adapted that from a recipe you posted on here ages ago (Salmon a la Nage). It is gorgeous. Plus it's also fun flaming the Pernod. Mr BM says its the best fish pie he's ever had. Plus I was ever so slightly creative last night and piped the spuds on.

[mccfluff]

i like fish pie but with a cheese sauce and hard boiled eggs

kedgeree is lush as well, might do that later