Elephant Fish Pie with Forking Mint Peas
Serves 4
Ingredients
- 800 g elephant fish fillets
- 700 g potatoes, peeled and chopped
- 50 g butter
- 1 leek, sliced
- 1/3 cup plain flour
- 600 ml milk
- 2 tbsp Glasseye Creek Forking Mint Sauce
- 300 g frozen peas
- 1 cup panko breadcrumbs
Method
1. Poach the fish gently in the milk for 5-7 minutes. Lift out and flake; reserve the milk.
2. Boil potatoes until tender and mash with half the butter. Soften leek in remaining butter, stir in flour, then gradually whisk in the reserved milk.
3. Simmer until thick, stir in sauce and peas, then fold in fish. Transfer to a baking dish and top with mash and panko.
4. Bake at 200°C conventional or 180°C fan for 25-30 minutes until golden and bubbling.
Sauces in this recipe
Get the good stuff for your next cook-up.
Forking Mint Sauce
$15.95 NZD
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