Gourmet Potato and Barramundi Pie
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.
1.5kg potatoes, peeled and diced
600g Barramundi fillets
1 bunch spring onions, finely sliced
200g creme fraiche or sour cream
100g Swiss cheese, finely grated
salt and pepper, to taste
- Preheat oven to 220 deg C. Cook the potatoes in a large saucepan of salted water until tender; 10 to 15 minutes.
- 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.
- Lift out the poached barramundi fillet. Pour the warm milk and spring onions into a measuring jug; there should be about 200ml.
- 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.
- 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.
- Bake in the preheated oven for 15 minutes or until golden on the surface.
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
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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