I came up with an other variation of fish pie. This time with a Puff pastry and sliced potatoes. To me fish pie is the ultimate comfort food.

Lay out the dough and sprinkle with the chopped dill. Saute the onion add the fish and cook for 2-3 minutes. Season. Set aside. Meanwhile peel the patatoes and cut into fine slices. Boil in salty water for 1-2 minutes. Drain. Add the cream and season with slat, pepper and nutmeg.
Slice the fennel very finely.
Layer the pie starting with the fish followed by the fennel and the roughly chopped tarragon. End with the potatoes.
Bake in the oven ( 200 °) for 15 minutes or until the pie starts to turn golden.

Serve with a nice green salad.

One of our favorite winter dishes. Comfort food, simple, sometimes we eat it straight out of the pot. Perfect  after a windy day in the garden or even better at the beach ( why o why do I live in switzerland ?) . Unbelievable, but it's more than 4 years that we have not been to ireland.  How could that happen?

600 gr smoked haddock , I buy it frozen sometimes you have to ask your fishmonger for it because they don't have it on display.
2 cups peas frozen, fresh or in the glass
1 big onion
Potato mash, I like it fast so I usually take the organic instant one. But if I have time I make fresh mash.
Parsley
5 dl Milk
Butter
1 Bay-leave

Slowly fry the onion till soft and golden, ad the peas cover with vegetable stock and let it simmer till the peas are cooked. Season with salt and pepper.
Put the fish, 2, 5 dl milk and the bay leave in a big sauce pan. Ad some water just as much to cover the fish. Let it simmer for 5 minutes. Take the fish out and carefully remove all the bones and the skin. But pack into the sauce ad the parley.

Make the mash. Don't forget to season with nutmeg.

I put everything in a big pot ( you can also use an oven tray ). Tart with the peas, then the fish with the sauce. The last layer is the mash.

Cook in the preheated oven for approximately 1 hour.  220°.

Finally I get to eat at Blue Ribbon Sushi again

Seaweed salad

Unagi inside out wrapped in cucumber

Tuna salad with ponchu sauce

Salmon skin special roll

Unagi special roll

And the heavenly greentea creme brulé

It was like I remembered it, nice place and outstanding food.

Blue Ribbon Sushi, 119 Sullivan Streen, Soho , New York City
Tel 212 343 0404
www.blueribbonrestaurants.com

Tonight we had to most expensive fish & chips ever - the worlds first ever sustainably-farmed, organic cod.
It was unexpectedly light and flaky in it's texture - very nice indeed.
It comes from "No Catch" from Scotland, an very interesting project.

Read more about No Catch

Today Kevin cooked one of his best dinners ever - spicy tuna with chard and rice.

The recipe: Marinate the tuna fish in a mixture of: - soya sauce - fresh grated ginger - dried chillies - juice of half a lime Whale Island Chard: - a bunch of chard - 2 small fresh chillies chopped and de-seeded - 3 garlic cloves thinly sliced - 2 tangerine - 3 bay leaves - 1 whole cucumber - fresh ginger root - whole cinnamon - brown sugar - lime Chop some stalks of chard in slices. Chop cucumber into dices and peel and separate the tangerines. In a bowl, combine the bay leaves, the cinnamon, the leftovers of the ginger root (see picture), half teaspoon fine sea salt, and one table spoon brown sugar. Add the juice of half a lime. Pour 2 dl of boiling water into the bowl and stir until the sugar dissolves. Let sit for a while. You'll need the following spice: - black and white sesame - blue poppy seeds - sea salt - wasabi - nori - kombu & sea lettuce flakes - chillies - orange zest (or buy the mixture «zen garden» rub from www.capeherb.com - it's what we use and it's a fantastic spice. In Switzerland it's available from «Globus» stores) Heat frying pan with 3 tbs sunflower or canola oil for the Vegetable. Fry chopped chillies and garlic briefly , add spice mixture. Stir and add chard. Keep stirring on high heat wok-style for a few minutes, so the vegetable stays crunchy. At the same time heat a grill pan with 3 tbs of the same oil for the tuna. Fry the tuna for one minute on each side, so the middle stays raw. When one side of the tuna is done, add the cucumber and tangerine to the chard, stir for a minute or two and serve. Plain rice complements this menu well.