Mulloway fish pie

What I love about Mulloway is it’s delicate flavour and texture which is the perfect fish for my soul warming fish pie. A family favourite in my house!

by Paul Baker

Preparation time: 15 minutes
Cooking time: 45 minutes
Serves: 4

Ingredients

  • 800g skinless Mulloway fillets, diced
  • ¼ flat leaf parsley, chopped
  • 1 bunch silverbeet, leaves chopped and blanched
  • 375g packet of puff pastry, thawed
  • 1 egg, lightly beaten

Leek cream

  • 20g unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1 leek, finely diced
  • 2 cloves garlic, finely sliced
  • 2 tbsp plain flour
  • Salt flakes and freshly ground black pepper
  • ½ cup fish stock
  • 300 mls cream

Method

  1. Preheat oven to 200°C (180°C fan-forced).
  2. Place pie on a baking tray and cook in preheated oven for 30 minutes or until the pastry is golden and puffed. Serve immediately.
  3. For the leek cream, melt butter and oil over low heat in a medium saucepan. Add leeks and garlic and cook for 10 minutes covered, until translucent. Add flour, salt and pepper and stir for 1 minute. Add fish stock and bring to the boil. Add cream and bring back to the boil. Reduce heat to a simmer, stirring until slightly thickened. Remove pan from heat and puree sauce with a stick blender until smooth. Add chopped parsley and cool to room temperature.
  4. To assemble pie, add diced Mulloway to the leek cream, stirring to combine. Place half the Mulloway mixture into a 22 cm x 5 cm deep square ceramic baking dish. Place a layer of blanched silverbeet over the top, followed by the remaining Mulloway mixture.
  5. Brush the rims of the pie dish with egg wash and place a sheet of puff pastry over the top, allowing 1 cm of overhang on all sides. Using a fork, crimp the edges of the pie, score three air holes in the centre and brush the pastry top with egg wash.

The fish - Mulloway

Mulloway is a flavourful and versatile fish. In the South Australian Lakes and Coorong fishery, it is certified sustainable.

See our tips for catching Mulloway
Page Last Reviewed: 08 Jul 2020
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