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Rustic blue-eye & prawn pie with cheesy mash topping
Rustic blue-eye & prawn pie with cheesy mash topping
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Prep Time:
60 minutes
Cook Time:
85 minutes
Total Time:
145 minutes
Chef Davies crafts a delectable fish pie with a cheesy mashed topping.
Ingredients:
  • 150g hot-smoked salmon fillet, skin removed, flaked
  • 250g smoked trout fillets, skin removed, flaked
  • 500g blue-eye trevalla fillet, skin removed, cut into 2-3cm cubes
  • 400g peeled green prawns, halved lengthways
  • 18.20 gm olive oil
  • 1 onion, thinly sliced
  • 3 garlic cloves, crushed
  • 2 celery stalks, thinly sliced
  • 50g unsalted butter
  • 50g plain flour
  • 500ml milk
  • 250ml white wine
  • Handful fresh flat-leaf parsley, finely chopped
  • Handful fresh dill, finely chopped
  • 25g parmesan
  • 1 small lemon, zested, juiced
  • 1kg potatoes, peeled, cut into 5cm chunks
  • 3 garlic cloves, skin on
  • 50g unsalted butter, plus extra to bake
  • 60ml milk
  • 60ml buttermilk
  • 50g parmesan
  • 100g vintage cheddar cheese, grated, plus extra to sprinkle
Instructions:
  • Preheat your oven to 180ºC.
  • Combine salmon, trout, blue-eye, and prawn meat in a large mixing bowl. Season generously with salt and freshly ground black pepper.
  • Heat olive oil in a large, deep frypan over medium heat. Saute onion for 3-4 minutes, then add garlic and celery and cook for another 5-6 minutes until softened. Add fish and cook for 1-2 minutes. Remove from heat and set aside.
  • To make the sauce, gently melt butter in a saucepan over medium-low heat. Once melted, whisk in flour and stir for 1 minute. Pour in the milk and continue whisking until a smooth paste forms. Introduce white wine and combine with a whisk, then add parsley, dill, parmesan, lemon zest, and juice. Season to your liking. Drizzle the flavorful sauce over the fish and mix well to ensure it is fully coated.
  • To make the mash, add potatoes to a large saucepan and cover with cold, salted water. Heat over medium-high until boiling, then simmer on medium for 20-30 minutes until potatoes are soft.
  • While waiting, place whole garlic cloves on a small baking tray and roast in the oven for 30 minutes until they are soft at the center. Once done, let them cool for a bit before gently squeezing out the roasted pulp from the cloves and discarding the outer skin.
  • After draining the potatoes, transfer them back to the pan. Mix in the roasted garlic pulp, butter, milk, buttermilk, Parmesan, and half of the vintage cheddar. Mash until the mixture is smooth and creamy. Season with salt and freshly ground black pepper. For extra creaminess, stir in a bit more milk. Let it cool down, then spoon one-third of the mash into a piping bag fitted with a 1.5-2cm star-shaped nozzle.
  • Spread the fish filling into a large, deep ovenproof pie dish (about 10cm deep). Top the pie with potato mash, spreading it evenly to create a lid. Pipe potato stars over the entire pie, or simply spread the mash and fluff it up with a fork. Dot the top of the pie with a few knobs of butter and the remaining 50g vintage cheddar.
  • Bake in the oven for 30-40 minutes until the potato is crispy and golden brown. For an extra crispy top, place the pie under a hot grill.

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