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
- Preheat oven to 200°C (180°C fan-forced).
- Place pie on a baking tray and cook in preheated oven for 30 minutes or until the pastry is golden and puffed. Serve immediately.
- 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.
- 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.
- 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.
Page Last Reviewed: 08 Jul 2020