Another take on sheppard's pie. Poach 1 - 1.5 lb of whitefish, I used haddock. Put in casserole and top with three sliced boiled eggs. Make a two cup bechamel sauce, I use cornstarch as a thickener instead of a wheat flour roux so the butter gets melted in with the milk. I like peas and corn in sheppard's pie, pearl onions too but I skipped the onions today. Pour the bechamel over the fish/egg and top with the peas and corn and then the mashed potato. Top it all off with a little Parmesan. 350f for about 30 minutes.
My girls are plain eaters, so I kept it to just salt and pepper, but I'd be game for something with a little more punch, Old Bay sounds good, maybe a little fresh dill too.
I've only ever used it on seafood. Not so much fish, unless it's baked, but everything else I might cook that came from the sea.
I don't care for it on fried fish. Baked fish, chowder, anything steamed, etc. it's good. Just my opinion.
Good looking dish Dave, the seafoods version of sheppards pie. It's got that comfort food kinda look to it too.
Try it on blackened shrimp - shake it on one side and into a hot cast iron pan lightly oiled, sprinkle more on the other side, flip and done in a few minutes. It has a hint of nutmeg in it which actually makes a shrimp alfredo a little more tasty, sautee shrimp slightly and straight into the sauce. Oh and Dave that mariners pie sounds awesome Poached/grilled striped bass with dill and lemon was my favorite base fish for that dish(been a long time since I've had one)
