Bite has teamed up with Perthshire's "Mr Fish", Willie Little, who owns Fish in Crieff, the amazing fishmongers at 30 East High Street, Crieff, which is celebrating 10 years in business. The shop has an outstanding range of fresh fish and seafood, seasonally selected and sourced direct from Scotland's leading fish markets to ensure top class freshness and superior quality. Subject to availability, customers will find some of the more unusual varieties such as Blue Ling and snapper together with delicious hand-dived scallops, langoustines and lobster. Fish in Crieff also stocks Mara dried seaweed, sauces and other condiments to accompany every dish.

Willie also has Littles Restaurant in Blairgowrie where he puts his knowledge and passion to good use preparing delicious lunches and dinners for a loyal clientele. Daily specials and Children's portions are available.

To enter this competition to win one of Fish in Crieff's luxury fish hampers, worth around £100 and containing a seasonal selection of fish and seafood together with sauces and accompaniments, simply email is at [email protected] Closing Date 15 APRIL 

Here's a luxury fish pie you can make with your luxury hamper!

Recipe - Luxury Fish Pie From 'Fish' in Crieff - 

We are always happy to feature delicious homemade dishes in Bite but we especially so when they come from renowned suppliers using top notch produce. This recipe is from Perthshire's "Mr Fish", Willie Little, who owns Fish in Crieff and Littles Restaurant.

Serves 4
500g mixed white fish (cut in chunks) - can be smoked or plain although smoked gives a lovely flavour, 480g tub Katy Rogers crème fraîche, 2 hard boiled eggs (chopped), 500g mashed potato, 100g Mull of Kintyre Cheddar (grated), 1 tbsp chopped parsley, knob butter to grease pie dish, salt and pepper, sprinkle of Mara Seaweed Dulse
 
Method
 
• Pre-heat oven to gas mark 5, 190 or 375 degrees
• Dry fish, place in a bowl mix with crème fraîche
• Season with salt and pepper and place in a buttered pie dish
• Add chopped egg and parsley
• Top with mash potato and smooth with palette knife (if feeling adventurous then use a piping bag)
• Top potato with grated cheddar and a dust of the Mara Seaweed Dulse (seaweed will give a slight smoked flavour)
• Place pie dish in a bain marie (a tray with some boiling water) and put in oven for 45 mins or until sauce appears up side of mash and the top is crispy and light brown.
• Allow to rest for 4 - 5 mins before serving
 
At Fish in Crieff they have fish for your pie already cut but if you prefer to prepare your own make sure to have some smoked fish included as it makes all the difference to the taste
 

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