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
- Sautรฉ 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 190ยฐC for 30 minutes.
Recipe courtesy of the Fish Butcheryโs 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
