Gourmet Potato and Barramundi Pie

    Gourmet Potato and Barramundi Pie

    15saves
    1hour


    3 people made this

    Fish pie is often thought of as a peasant dish but this gourmet version uses barramundi and subtle cream and cheese flavours; making a great entree.

    hawk Washington, United States

    Ingredients
    Serves: 6 

    • 1.5kg potatoes, peeled and diced
    • 600g Barramundi fillets
    • 300ml milk
    • 1 bunch spring onions, finely sliced
    • 200g creme fraiche or sour cream
    • 100g Swiss cheese, finely grated
    • salt and pepper, to taste

    Directions
    Preparation:45min  ›  Cook:15min  ›  Ready in:1hour 

    1. Preheat oven to 220 deg C. Cook the potatoes in a large saucepan of salted water until tender; 10 to 15 minutes.
    2. Place the barramundi in a shallow pan then pour over the milk and sprinkle over the spring onions. Cover, bring to a simmer for 5 to 8 minutes until the fish is cooked and flakes easily.
    3. Lift out the poached barramundi fillet. Pour the warm milk and spring onions into a measuring jug; there should be about 200ml.
    4. Drain the potatoes well and mash until smooth. Mix in the reserved warm milk and spring onion followed by the creme fraiche. Season with a little salt and pepper.
    5. Gently fold in the flaked fish and half the cheese. Spoon the mixture into a large shallow heatproof dish and sprinkle over the remaining cheese.
    6. Bake in the preheated oven for 15 minutes or until golden on the surface.

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    Reviews (2)

    by
    3

    Used different ingredients. I substituted cheddar cheese. I also added a can of drained peas before folding in the fish. Served with southern corn cakes, this was just about perfect! - 29 Sep 2008

    by
    0

    Yum! Great comfort food, and it's like the fish pie my English grandmother makes. I used cheddar instead of Swiss cheese. - 29 Sep 2008

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