The sauce here is made using a technique I developed for the Fat Duck, in which a liquid is set using agar-agar flakes, then blitzed to create what looks like a purée but is in fact a smooth, broken-up jelly. You can make the components of the dish in advance, and finish it on the day.


  • For the cured salmon

  • 125g Salt

  • 125g White granulated sugar

  • 250g Salmon fillet, skin removed

  • For the confit onions

  • 15 Baby onions

  • Olive oil

  • For the sauce

  • 15g Unsalted butter

  • 2 Medium onions, peeled and finely sliced

  • 4 Cloves of garlic, peeled and finely sliced

  • 40g Dry white wine

  • 20g Dry white vermouth

  • 50g Smoked haddock, cut into 2cm pieces

  • 200g Fish stock (p.42)

  • 125g Whole milk

  • 125g Double cream

  • 2 tbsp Agar-agar flakes (Specialist ingredients, p.394)

  • For the pommes purées

  • Pommes purées (p.258)

  • 10g Horseradish sauce

  • Worcestershire sauce, 12 drops

  • 15g Wholegrain mustard

  • To finish and serve

  • 16 Raw peeled prawns, cut in half lengthways

  • 250g Smoked haddock, cut into 2cm pieces

  • 80g Frozen peas, defrosted

  • 5g Chives

  • 5g Parsley leaves

  • 5g Tarragon leaves

  • 5g Chives

  • Salt

  • Sand and sea foam topping 

  • For the sand

  • Groundnut or grapeseed oil

  • 150g Panko

  • For the sea foam

  • 10g Unsalted butter

  • 20g Peeled and finely sliced shallot

  • (approx. ½ banana shallot)

  • 1 Clove of garlic, peeled and finely chopped

  • 10g Dry white vermouth

  • 20g Dry white wine

  • 200g Fish stock (p.42)

  • 400g De-ionized water (Specialist ingredients, p.394)

  • 5g Dried konbu sheets (Specialist ingredients, p.394)

  • 10g Dried shiitake mushrooms

  • 2 Parsley stalks

  • 1 tsp Soya lecithin (Specialist ingredients, p.395)


  • 1.

    To cure the salmon, combine the salt and the sugar in a bowl. Place half of this in the base of a shallow container, and put the salmon on top. Cover with the remaining salt mixture, then with clingfilm, and place in the fridge for 6 hours.

  • 2.

    Rinse off the cure thoroughly under cold running water and pat dry. Cut the fish into 2cm pieces. Keep to one side.

  • 3.

    For the confit onions, trim the roots and peel them. then lay them in a single layer in a saucepan and

  • 4.

    Cover them with oil. Place the pan over a medium heat and allow to cook until golden (approximately 15 minutes).

  • 5.

    Drain the onions, discarding the oil, and allow to cool.

  • 6.

    When cool enough to handle, cut the onions in half.

  • 7.

    Keep to one side.

  • 8.

    To start the sauce, melt the butter in a saucepan over a medium heat and sweat the onions and garlic until they become translucent (approximately 10 minutes). Deglaze the pan with the wine and vermouth, and boil to reduce to a thin syrup.

  • 9.

    Add the haddock, fish stock, milk and cream and bring to a simmer for 20 minutes.

  • 10.

    Remove the pan from the heat and allow it to infuse for 20 minutes before straining into a clean saucepan without pushing through. Discard the onions and fish.

  • 11.

    Add the agar-agar to the liquid and bring to a simmer over a medium heat. Allow to simmer for 4–5 minutes, whisking occasionally.

  • 12.

    Allow to cool, then blitz thoroughly with a hand blender.

  • 13.

    Pass through a sieve and set aside until ready to use.

  • 14.

    For the pommes purées, stir the horseradish sauce, Worcestershire

  • 15.

    Sauce and mustard through at the end.

  • 16.

    When ready to serve, pre-heat the grill.

  • 17.

    Heat the sauce in a large saucepan to a simmer and add the raw prawns; simmer until they are almost cooked through (approximately 1 minute).

  • 18.

    Add the cured salmon, smoked haddock, confit onions and peas. Finely chop the herbs and stir them into the mixture. Season with salt to taste.

  • 19.

    Warm the mixture through and pour into a pie dish.

  • 20.

    Cover the mixture with warm mashed potato – make a wave pattern, if you like – and place under the hot grill for 7–10 minutes or until the potatoes start to brown.

  • For the sand and sea foam:

  • 1.

    For the sand, heat 5cm of oil in a small saucepan over a high heat to 180ºC.

  • 2.

    Add the Panko and fry until golden brown. Strain the breadcrumbs through a sieve, and drain them

  • 3.

    On kitchen paper.

  • 4.

    For the sea foam, heat the butter in a saucepan over a low-medium heat and add the shallot and garlic.

  • 5.

    Gently sweat for 4–5 minutes until translucent.

  • 6.

    Add the vermouth and white wine to the pan and boil to reduce to a syrup consistency.

  • 7.

    Add the stock, water, konbu, dried shiitake and parsley stalks and bring up to 65ºC. Hold at this temperature for 30 minutes.

  • 8.

    Pass the liquid through muslin and allow to cool. When cool, skim off any solidified butter.

  • 9.

    To serve, remove the fish pie from the grill and cover half of the surface of the pommes purées with the golden breadcrumbs.

  • 10.

    Warm the sea foam liquid in a saucepan over a medium heat. When warmed through, add the soya lecithin and blitz with a hand blender until light and frothy. Spoon a line of foam over the edge of the breadcrumbs to simulate the tide meeting the beach.


Recipes & images taken from Heston Blumenthal at Home, published by Bloomsbury, $65.00.

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