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Tom Kitchin: “A new genre of pub has emerged offering more than a pie and a pint’
date:Apr 02, 2013
lack or cod to haddock or salmon (roughly 600g)

1 fillet smoked fish for flavour (about 200g)

4-6 langoustines

1kg Maris Piper potatoes

bchamel

1 egg (for egg wash)

Bchamel

500ml milk

60g butter

4 tbsp flour

2 tbsp grain mustard

To prepare the eggs

Cover eggs with water and place over heat. Bring to a boil and take off the heat. Allow to sit for ten minutes then cool before peeling.

To make the bchamel

First bring the milk to a simmer in a small pot and set aside.

In another pan,

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