On Wednesday, January 31, 2018 at 3:34:24 PM UTC-5, CaÃ*da de la casa wrote:
> On 1/31/2018 1:21 PM, Ophelia wrote:
> >
> >
> > "graham"Â* wrote in message news > >
> > On 2018-01-31 6:34 AM, Ophelia wrote:
> >> Pork chops coated in crumbs with Italian seasoning.
> >> Roasted potatoes
> >> Brussels sprouts cooked with shallots and bacon.Â* Oh yes I added a few
> >> chopped mushrooms too.
> >>
> >
> > Fish pie that with a piped mashed potato topping I made after xmas and
> > froze. The sauce was leftover from making the seafood lasagne for xmas
> > night supper with my son's family and the fish was also leftover as I
> > bought too much.
> > Whenever I make a lasagne, I always make double the amount of sauce or
> > bechamel in the recipe as there is never enough. Therefore, I bought
> > double the amounts of sauce ingredients and the doubling was still in my
> > mind when I went to the fish counter:-)
> > Graham
> >
> > ==
> >
> > I love fish pieÂ* Long time since I made any. I can see some in my near
> > future)
> >
>
> I've only made it once - not as popular here as in the UK.
>
> The rub is which white fish to use.
>
> Inland we have bass, pike, whitefish, and I suppose one might choose
> trout, though I'm not sure that flavor profile would be the best.

You must live farther inland than we do in Michigan. We can get all
kinds of ocean fish. Frozen on the boat, of course. I'm getting to
where I'd rather buy frozen fish, so I know the conditions under which
it was handled.

Cindy Hamilton