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Must-Try: The Oxley’s luxe and hearty fish pie
| March 25, 2013
Creamy and preposterously comforting, the fish pie at The Oxley is a luxurious labour of love. Chef Andrew Carter boils fresh lobsters, then uses the shells (and 20 other ingredients) to create a rich marine broth, which becomes the base of a savoury lobster cream.
He then stirs in a generous assortment of seafood—lobster, scallops, salmon, mussels and more—and tucks the whole thing into a ramekin. Each serving is topped with buttery mashed Yukon Golds and sided with a bowl of boiled peas to up the Anglo factor. Subtly layered but still hearty, it’s the perfect dish for these in-between days when almost-spring breezes still carry a bit of bite. $24.
The Oxley, 121 Yorkville Ave., 647-348-1300, theoxley.com, @TheOxley1
