Flathead, broccoli and potato pie
Serves
6
Ingredients
- 2 brown onions
- 2 long green onions
- 2 cloves garlic
- 50g butter
- 375ml fish stock
- 500ml cream
- sea salt and ground white pepper
- 500g flathead fillets, skinned and boned
- 3 eggs, hard boiled
- 250g broccoli florets, blanched
- 1kg white, floury potatoes
- 50g butter
- 50ml cream
- 1 egg
- sea salt and ground white pepper
Method
- Preheat oven to 180°C
- Peel and finely slice both the onions and garlic
- Heat the butter in a large fry pan and add the onion and garlic
- Cook slowly until onion starts to soften and caramelise
- Add the fish stock and cream and simmer until reduced by half
- Season with salt and white pepper
- Slice the flathead into 1cm slices and cut each egg into 8 pieces
- Toss the blanched broccoli, flathead and egg pieces in with the cream reduction
- Place into a large pie dish
- Peel and roughly chop the potatoes
- Boil until soft, drain and then mash
- Add the butter, cream and egg and beat to combine
- Season with salt and pepper and then spread the mashed potato over the fish dish
- Bake for 30-40 minutes until golden on top
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