Ed Beech’s Recipe for Orkney Fish Pie


Ed Beech is one half of Beech Building Services. He’s also a keen cook. Today we’re sharing his recipe for Orkney Fish Pie, one of his favourites. Here’s everything you need to organise prep do done.

Orkney Fish Pie

What you need.

A jug of milk.

Some shallots.

Three average cloves.

Eight hand picked Orcadian scallops.

A fillet of fresh Orcadian caught white fish, preferably tusk.

A small bag of smoked Orcadian mussels.

A lump of butter about the size of a lemon.

A lemon.

Two saucepans.

Some flour (enough to cover the palm of your hand).

Half a dozen tatties of varying sizes.

Knives and spoons.

A bowl of grated Westray Wife cheese.

An oven.

Sea salt and coarsely ground pepper.

Wine.

Nutmeg.

Jazz.

An ovenproof dish.

A cat.

What you need to do.

Put the cat out. Pour the milk into a pan, add the chopped shallots, the cloves and some salt and pepper. Cook the fish in this mixture for a couple of minutes and then let it cool and infuse for half an hour. Drink some wine.

Boil the tatties, mash them with butter, fresh milk and a fistful of the cheese.

Remove the fish from the milk mixture and set aside. Melt the butter in a pan, slowly add the flour and then stir the strained infused milk into the mix until you’ve got a good looking sauce. Let the cat back in.

Pour some of the sauce into an ovenproof dish and add some chunks of fish, four scallops and some mussels. Add some more sauce, the rest of the fish, scallops and mussels, and pour in the last of the sauce. Put the cat out again.

Spread the mash over the top, cover with some more cheese and bake until it’s bubbling and smells right.

Serve with the lemon, a small heap of spinach, some Dave Brubeck and a glass of Sauvignon Blanc. Cloudy Bay from New Zealand for preference. Let the cat in again. Remember that you forgot to grate the nutmeg over the mash before you put it in the oven. Drink some more wine. Do the washing up.

Ed Beech is one half of Beech Building Services. He’s based in Bermondsey but no job’s too small, no distance too great. So when he’s asked to do some work on a house in Orkney, he loads the van with paint, tools and sandwiches, and takes off. He gets nervous around farm animals and large ships, and he’s never been so far north, but when he’s joined by Claire, his client’s city banker sister, he discovers that in Stromness, anything is possible.

The Stromness Dinner is available on the Seren website £9.99

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We’re hosting the virtual launch of The Stromness Dinner next week on Wednesday 4 November. Peter will be in discussion with Duncan McLean followed by a live audience Q&A so come with your questions ready. Register for FREE via Eventbrite https://www.eventbrite.co.uk/e/122383543473

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