Kentuna Fish Pie
Kentuna Fish Pie
Course: Main, RecipesDifficulty: EasyServingsservings
Total time
1
hour10
minutesIngredients
250g Kentuna calamari
250g Kentuna kingfish or red snapper
250g Kentuna smoked sailfish
250g Kentuna prawns
600ml whole milk
250ml cream
2 tbsp Brown’s butter
1 tbsp flour
4 eggs
5 – 7 large potatoes
Salt & pepper
Directions
- Start by putting the oven on to about 180°C. Take the fish and calamari, and cut into bite-size pieces. Hard boil the eggs in water – around 10 minutes. Dice them up into large chunks.
- Add the milk and cream to a large saucepan and bring up to a simmer. Place the seafood (including the prawns) and allow to poach for around 8 minutes. Remove with a slotted spoon and place into your casserole dish. Save the milk and cream mix for your white sauce. Remove the shells from the prawns.
- For the white sauce: Melt the butter and add in the flour, stir until combined then slowly add the poaching liquid (milk and cream) stirring it to avoid lumps. Cook until it’s nice and thick, but still pourable. Add in chopped parsley then pour the white sauce over your seafood and eggs.
- Finally, make a delicious, buttery mashed potato, and spoon it on top of the seafood. Put into the oven for 20 – 30 minutes and serve piping hot, with peas.
- Pair with: Lavis Riesling
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