During my sushi making class I was advised that before trying to cut sashimi with proper sushi quality fish I should first practise on a lower grade fish and make fish pie or something from it. Knowing my desire to do this Dom happily volunteered to make fish pie using a recipe once again from the Billingsgate market cookbook. We therefore brought a lump of salmon from Rocks Fishmongers on Whiteladies Road, which I was rather impressed by as it had the best range of fish I've seen in any fishmongers in Bristol. When we got home I then cut the fish as I had been taught and all went well. Dom then took over in the kitchen department and created what I can only describe as magic. The fish pie had dill in it and tasted delightful. We used soya milk rather than normal for the sauce but you wouldn't have known the difference and you'd have to ask Dom what other great things were in it if you really want to know. It was ever so tasty though the sauce had a great flavour to it and the feeling it gave was one of overwhelming comfort food and snugliness. Overall marks: 9.5, my only critique being that I felt it could have had the tiniest extra amount of seasoning.
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