© iStockphoto.com/Thinkstock
READ MORE ABOUT:
Heston is determined to encapsulate all he loves about the seaside into his dish and banish the claggy and stodgy fish pie of old. He starts out in Scotland where he visits a Glasgow University research vessel to find out how one of the UK's biggest seafood catches, langoustines, can be affected by stress.
Then it's time to deal with the other fish, salmon and haddock both of which he cures in a seaweed and salt mix before heading to the DIY store for a crucial piece of equipment - a squirrel cage, which of course, he needs to smoke his haddock.
Heston lets us all in on his unique way for making some truly scrumptious mashed potato before tackling the dreaded white sauce, an ingredient Heston loathes. By banishing flour and introducing agar he succeeds in creating a light and delicate sauce.
Then it's time to draw on Heston's affection and love of the seaside. Using the famous Fat Duck dish, The Sound of the Sea, as inspiration, Heston creates and sand and sea water that turn the top of this fish pie into our own edible beach - and that's not all; at Oxford University we find out why what we hear has such an impact on what we taste.
