Episode Info: Heston is dismayed at the state of fish pie in the UK, especially since being an island nation, fish is so abundant in the UK. He uses a combination of haddock and salmon, both of which are cured to give the cooked flesh a firmer consistency. Because white fish stocks in particular are becoming increasingly low around the UK, Heston turns to other more sustainable seafood products to add to the pie, most specifically langoustines. As stress negatively affects the taste of langoustine, Heston tests whether fresh or frozen langoustines taste better. He also wants to add...
Story:
Three star Michelin award winning chef Heston Blumenthal is chef/owner of the Fat Duck Restaurant in Bray, England. The restaurant was given the distinction of best restaurant in the world in 2005. He uses whatever he can at his disposal to make the best food he can, often using what most would consider molecular gastronomy to achieve his goal. He tries to create what he considers the perfect version of several classic dishes that are favorites within Britain with the aim of having the home British cook be able to re-create these dishes. —Huggo .
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