Feel like a tasty fish pie to tuck into over Easter or to warm you up on a chilly day? Look no further than this recipe courtesy of the Fish Butchery, ahead of the Narooma Oyster Festival on the NSW South Coast in May.
Ingredients
- 1 bunch English spinach/green veg/Cavalo Nero
- 25g blonde roux (method below)
- 270ml fish stock
- 300g diced white fish (ling or blue-eye cod/trevalla)
- Fennel seeds
- Nutmeg
- Black pepper
- Pie pastry
- Egg
Roux
- 30g flour plain
- 30g butter
Method
- Sauté off greens and cool.
- For the roux, melt butter add flour then cook out using a spatula until blonde in colour.
- Slowly add stock to roux to make a thick sauce. Add diced fish and poach in thick sauce, add spices and seasoning to taste. Add greens and allow to cool.
- For the pie, line a pie tin with pastry then add filling and cover with pastry. Apply egg wash and bake at 190°C for 30 minutes.
Recipe courtesy of the Fish Butchery’s Paul Farag. The Narooma Oyster Festival 2022 is on 6-7 May; cooking demonstrations are on Saturday 7 May 10.30am-2.45pm. Tickets available via naroomaoysterfestival.com
